Chocolate Chiffon Pie

1 (9 inch) 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 teaspoon salt

1 teaspoon vanilla extract

4 egg whites

½ cup white sugar

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 1/2 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 1/2 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.