Grandma-in-law’s Best Chocolate Pie Filling

Beat the yolks with 1/2 cup of sugar about 3 minutes (gradually add sugar while beating), then set aside.

Dissolve gelatin in cold water, stir till it dissolves, then set aside.

Bring 1/2 cup of water to a boil in a saucepan, lower heat and add chocolate. Stir until it all melts. Or, you can go with your “nowadays way” by simmering the chocolate over hot water using a double boiler, then adding the 1/2 cup of boiling water to the melted chocolate. Remove chocolate from the heat, add the yolk mixture, salt, and gelatin. Bring it to a boil again. Mix well then turn off the heat. Cool the mixture on a rack. Wait until it’s almost completely cooled, for about 15 minutes.

Don’t beat the egg white far in advance otherwise it will lose the foamy texture. Start beating the egg white with the remaining 1/2 cup sugar (gradually add the sugar while beating egg white). Beat for about 10 minutes until it makes a stiff peak (see photo above). Fold egg white mixture into chocolate mixture. Do not stir. Just fold it in by spooning underneath the chocolate and turning it back around until it’s all mixed.

Pour into the baked pie crust and let the pie chill in the fridge until it’s completely cool and firmed up. Serve with whipped cream

Note: These measurements will fill 2, 8-inch pies