Chocolate Chiffon Pie

Directions

PASTRY SHELL: Put chilled dry ingredients in food processor.

Add chilled shortening, process until resembles coarse meal.

Gradually add iced water through feed tube until dough holds together but is not wet or sticky---not more than 30 seconds.

Turn dough out onto saran, top with another piece of saran, and flatten into a disc.

Wrap and refrigerate at least 30 minutes.

Roll between two pieces of waxed paper to fit a 10-inch pie plate.

Remove top layer of waxed paper and place pastry onto pie Remove paper, flute edge, prick bottom with fork and bake at 450 F 10 to 12 minutes. Cool on a rack. FILLING: Soften gelatin in cold water 5 minutes. Heat chips and coffee in double boiler until melted, stirring constantly. Remove from heat, add gelatin, stir until dissolved. Beat egg yolks well. Add yolks, ¼ cup of the sugar, salt and vanilla to chocolate. Beat egg whites until foamy. Gradually add remaining ¼ cup sugar and beat until stiff. Fold into chocolate mixture, pile lightly into shell. Chill until firm, top with Whipped Cream. Freezes well and tastes great