-----CHIFFON FILLING-----
1 package Unflavored gelatin
1/4 cup Water -- cold
1/2 cup Strong brewed coffee
6 ounces Chocolate chips
4 Eggs -- separated
1/2 cup Sugar
1/4 teaspoon Salt
1 teaspoon Vanilla
Whipped cream for garnish
PASTRY SHELL: Put chilled dry ingredients in food processor. Add
chilled Crisco, process until resembles coarse meal. Gradually add
iced water through feed tube till 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" pie plate. Remove
top layer of waxed paper and place pastry onto pie plate. Remove
paper, flute edge, prick bottom with fork and bake at 450 10-12
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, 1/4 C of the sugar, salt and vanilla to chocolate.
Beat egg whites till foamy. Gradually add remaining 1/4 c sugar and
beat till stiff. Fold into chocolate mixture, pile lightly into
shell. Chill until firm, top with Whipped Cream. Freezes well and
tastes great
