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Chocolate Chiffon Pie

1 (9-inch) baked pie crust
1 tablespoon unflavored gelatin (or 1 envelope)
1/4 cup cold water
2 (1-ounce) squares unsweetened chocolate
1/2 cup boiling water
4 egg yolks, slightly beaten
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
4 egg whites, stiffly beaten
1/2 cup sugar
Sweetened whipped cream (optional)

1. Soften the gelatin in cold water. Stir until gelatin is dissolved.
   Mix together the chocolate and boiling water, stirring until smooth.
   Combine the gelatin and chocolate mixtures. With electric mixer, beat in the egg yolks, sugar, vanilla and salt. Mix thoroughly. Refrigerate until mixture begins to thicken.
2. Beat egg whites with the 1/2 cup sugar until stiff and fold into chilled chocolate mixture. Pour into prepared pie crust. Chill until firm. Top with sweetened whipped cream, if desired.
   
   Variation: Mocha Chiffon Pie: Substitute 1/2 cup hot coffee for 1/2 cup boiling water. Sprinkle instant coffee over whipped cream topping, if desired.