Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Chocolate Chiffon Pie

1 (9”) pie crust, baked

¼ cup cold water

1 envelope (1 tablespoon) unflavored gelatin

2 (1 ounce) squares unsweetened chocolate, grated

½ cup boiling water

4 egg yolks

½ cup white sugar

¼ t. salt

1 t. vanilla extract

4 egg whites

½ cup white sugar

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Place cold water in a small bowl and sprinkle gelatin over top. Set aside 5 minutes to soften. Place grated chocolate in a large heat-proof bowl. Pour boiling water over chocolate and stir until smooth. Stir gelatin mixture into chocolate mixture; stir until gelatin is completely dissolved. In a small bowl, whisk egg yolks with ½ cup sugar until smooth and light. Whisk egg yolks into chocolate mixture, then stir in salt and vanilla extract. Allow mixture to cool. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining ½ cup sugar, continuing to beat until whites form stiff peaks. Fold egg whites into cooled chocolate mixture. Spread into baked pastry shell and chill at least 2 hours, or until firm.