Combine 1/2 cup sugar, 1/4 t salt, 1/2 cup cocoa. Add slowly 3/4 cup scalded milk.
Beat 4 egg yolks and add to cocoa mixture.
Cook over boiling water until thickened. Stir in gelatin. Chill until thick and syrupy.
Beat 4 egg whites with 1/2 t. peppermint extract. Whip 1/2 cup heavy cream. Fold into chocolate mixture.
Pour into a vanilla cookie crumb crust.
Chill until firm, about 3 hours. Serve with whipped cream. Makes a 9-inch pie.
Variation for Mocha Chiffon Pie: Substitute 3/4 cup coffee for the milk and omit the peppermint.
This pie is delicious! I actually made my own crust with Nilla wafers. I didn't use a double boiler because I don't have one, so just stir quickly because it doesn't take very long at all to get to a pudding-type consistency. Also didn't take long in the refrigerator before it's time to add the egg whites and cream, so keep an eye on it. I just spread Cool Whip over the whole pie. Needless to say, this pie was gone!
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