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DIRECTIONS

PIE CRUST
Prepare a pie shell and bake it in a 9-inch pie plate . Cool it completely.
The chocolate must be finely ground. It may be ground in a food processor, a blender, or a nut or chocolate grater. (If you use a food processor or a blender, it should be chopped or broken into small pieces first.) When the chocolate is finely ground, set it aside.
Place the milk in the top of a large double boiler. Sprinkle the gelatin over the milk and let it stand for 2 or 3 minutes. Add 1/3 cup of the sugar (reserve remaining 1/3 cup), the egg yolks, and the chocolate. Stir to mix thoroughly. Place over hot water on moderate heat and stir constantly until the chocolate, sugar, and gelatin are dissolved. (Do not overcook or the yolks will curdle.) Add the dry instant coffee and stir to dissolve. Remove from the hot water.
Place the top of the double boiler in a large bowl of ice and water and stir the chocolate mixture until it reaches room temperature (test it on the inside of your wrist). Remove from the ice water and set aside.
In a chilled bowl with chilled beaters whip the cream until it barely holds a shape (if it is too stiff it will make the filling heavy). Set aside.
Beat the egg whites and the salt in the small bowl of the electric mixer until the whites have increased in volume and started to thicken. On moderate speed, while beating, add the reserved sugar very gradually. Then increase the speed to high and beat only until the whites barely hold a peak when the beaters are raised, or when the whites are lifted with a rubber spatula. (Do not beat the whites too stiff and dry or it will be difficult to fold them in.) Set them aside.
Now replace the chocolate mixture in the ice water and stir constantly with a rubber spatula, scraping around the bottom and sides until the mixture has barely started to thicken. (Do not wait until it actually stiffens. The ideal conditions for folding are to have the chocolate, whites, and cream, all the same consistency.)
Fold about one-third of the chocolate into the beaten whites and fold another third into the whipped cream. Then, in a large bowl, fold together the whites, the cream, and the remaining chocolate. (Do not handle any more than necessary.)
Pour the chiffon mixture into the prepared shell but watch the rim carefully-you will possibly have more filling than the shell will hold, and you must be careful not to let it run over the edges. Pour in only as much as the shell will safely hold. Place the filled shell in the freezer for a few minutes (leaving the remaining filling at room temperature) just until the filling in the shell is slightly set. Then mound the remaining filling high in the center.
Refrigerate the filled shell for at least an hour or more until completely set.
If the whipped cream topping stands for an hour or more it may separate slightly-the watery liquid will run out. To avoid that, add the gelatin. However, if you put the whipped cream on just before serving, the gelatin may be omitted.
Sprinkle the gelatin over the cold water in a small heatproof cup. Let stand for 5 minutes. Then place the cup in shallow hot water over moderate heat until the gelatin is dissolved. Remove from the heat.
Place all but about 2 tablespoons of the cream in the chilled small bowl of the electric mixer. Add the sugar and vanilla. With chilled beaters whip the cream until it is slightly thickened.
Quickly stir the reserved 2 tablespoons of cream into the dissolved warm gelatin and, with the beater going, add the gelatin mixture all at once to the partially whipped cream. Continue to beat until the cream holds a shape. (Do not overbeat. Stiff whipped cream is buttery and not so attractive or delicious. But if it is to be used decoratively with a pastry bag and a star tube it should be stiff enough to hold the design.)
Now the cream may be spread evenly all over the pie, or it may be piped on with a pastry bag fitted with a large, star-shaped tube. (A suggestion: With the tube form eight large, high rosettes around the pie, about an inch from the edges. To form a rosette, move the pastry bag in a small spiral. Make the outside loop about 2 to 2-1/2 inches in diameter. Keep spiraling toward the center and up until the rosette stands 1-1/2 to 2 inches high.)
The optional chocolate is for decoration. It may be grated, or shaved with a vegetable peeler. Sprinkle it over the top of the pie or over the rosettes.
Refrigerate and serve very cold.