Busters Recipes

Chocolate Chiffon Pie
  
  1 envelope unflavored gelatin
  3 tbsp cold water
  1 (6 oz) pkg semisweet chocolate pieces
  1/2 cup milk
  1/3 cup sugar
  1/2 tsp salt
  1 cup milk
  3 eggs, separated
  1 tsp vanilla
  1/4 tsp cream of tartar
  1/3 cup sugar
  1 (9 inch) baked pie shell
  Sweetened whipped cream
  Chocolate jimmies
  
  Soften gelatin in cold water for 5 minutes.  Set aside.  Melt chocolate pieces in 1/2 cup milk in a 2 quart saucepan over low heat.  Stir until smooth.  Remove from heat.  Stir in 1/3 cup sugar, salt, 1 cup milk, and beaten egg yolks.  Return to low heat.  Cook, stirring constantly, until thick.  Stir in the gelatin mixture and the vanilla.  Pour into bowl.  Refrigerate until the mixture mounds slightly when dropped from a spoon.  Beat egg whites with cream of tartar in another bowl until frothy, using an electric mixer at high speed.  Gradually add 1/3 cup sugar, beating until stiff peaks form.  Fold in chilled chocolate mixture.  Turn mixture into pie shell.  Cover with plastic wrap.  Refrigerate at least one hour or until set.  Serve topped with puffs of sweetened whipped cream and sprinkle chocolate jimmies on top.

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