This recipe was clipped from a newspaper and found in a large collection, date unknown but likely just after WWII based on the information on the back. I’ve typed it below along with a scanned copy.

Coffee Chiffon Pie

This is a test recipe. Prepare 9-inch crumb shell, preferably made from vanilla wafers. Chill thoroughly.

Filling: Soften 2 teaspoons gelatin in 2 tablespoons cold water. Combine slightly beaten yolks of two eggs, 1-2 cup sugar in the top of a double boiler and 1 1-2 cups strong coffee. Cook over hot, not boiling, water until mixture thickens, stirring constantly. Remove from hot water. Add softened gelatine to hot mixture and stir until dissolved. Chill until mixture begins to thicken. Beat 2 egg whites until stiff but not dry; gradually beat in 1-4 cup sugar. Add 1 tablespoon lemon juice as you fold egg whites into gelatine mixture. Pile lightly into crumb shell. Chill until firm. Top with whipped cream.

Crumb Shell

For crumbs use crisp Graham crackers, cookies, chocolate or vanilla wafers. Roll with rolling pin to make fine crumbs. Combine 1 1-4 cups crumbs with 1-3 cup melted butter or margarine. If crumbs are unsweetened, add 2 to 4 tablespoons sugar, and 1-2 teaspoon cinnamon if desired. Spread evenly in 9-inch pie pan, covering bottom and sides completely; pat crumb mixture down firmly. Chill before adding filling.