Chocolate Mocha Meringue Pie

3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar

Filling
1 tablespoon unflavored gelatin
1 cup cold water
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon instant coffee granules
1/8 teaspoon salt
1 cup milk
1 cup heavy whipping cream, whipped

Chocolate curls

Place egg whites in a mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

Spread onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack.

In a small bowl, sprinkle gelatin over water and let stand for 1 minute. In a saucepan, combine the sugar, cocoa, coffee granules, salt and milk until smooth. Bring to a boil, stirring constantly. Remove from the heat; stir in gelatin until dissolved.

Cool to room temperature; fold in whipped cream. Pour into meringue shell. Refrigerate for 4 hours or until set. Garnish with chocolate curls. Refrigerate leftovers. Makes 6-8 servings.