Review of last recipe - Italian Sausage Provencale (photo above) - Certainly tasty enough, but nothing that I need a recipe to make.

TODAY'S RECIPE - CHOCOLATE CHIFFON PIE
From Family Circle Magazine, claiming that the cost is $.70 per serving. Back in when?

Serves 8

1/4 cup (1/2 stick) butter
7 oz flaked coconut, toasted
3 envelopes unflavored gelatin
2 cups sugar
1 tsp salt
2 2/3 cups water
4 oz unsweetened chocolate
6 eggs, separated
2 tsp vanilla
1/2 tsp cream of tartar
1 cup heavy cream, whipped

Melt butter in medium-sized saucepan.  Stir in coconut and remove from heat.  Press mixture against side and bottom of 9" pie plate.  Refrigerate.

Combine gelatin, 1 cup of the sugar, the salt, water and chocolate in saucepan.  Place over low heat until chocolate melts and sugar dissolves. Remove from heat.

Beat yolks slightly in medium-sized bowl.  Stir a little hot chocolate mixture into yolks; return to saucepan.  Heat, stirring occasionally, just until boiling.  Transfer to bowl; cool over ice water, stirring occasionally, until mixture mounds.  Add vanilla.

Beat egg whites and cream of tartar in large bowl until foamy.  Gradually beat in remaining 1 cup sugar until meringue forms stiff glossy peaks; do not under beat.  Fold meringue into chocolate mixture; chill briefly.  Mound into coconut shell.  Refrigerate until firm; about 4 hours.

Garnish with whipped cream.