—–CHOCOLATE PASTRY SHELL—– 1 1/2 cups Flour
1/2 teaspoon Salt
1/2 cup Crisco
3 tablespoons Sugar
2 tablespoons Cocoa
3 tablespoons Water — iced
—–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