Melt-in-your-mouth smooth and chocolatey
chiffon pie.
Chocolate Chiffon
Pie
- 1 (9-inch) baked pie crust
1 tablespoon unflavored gelatin (or 1 envelope)
1/4 cup cold water
2 (1-ounce) squares unsweetened chocolate
1/2 cup boiling water
4 fresh egg yolks*, slightly beaten
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 fresh egg whites*, stiffly beaten
1/2 cup granulated sugar
Sweetened whipped cream (optional)
- Soften the gelatin in cold water. Stir
until gelatin is dissolved.
Mix together the chocolate and boiling water, stirring until
smooth.
Combine the gelatin and chocolate mixtures. With electric mixer,
beat in the egg yolks, sugar, vanilla and salt. Mix thoroughly.
Refrigerate until mixture begins to thicken.
- Beat egg whites with the 1/2 cup sugar
until stiff and fold into chilled chocolate mixture. Pour into
prepared pie crust. Chill until firm. Top with sweetened whipped
cream, if desired.
Makes 6 servings.
*Note:
Please exercise caution when using raw eggs that are uncooked
in prepared food (see Food
Safety). We suggest using a pasteurized egg white product
for this recipe.
For Mocha Chiffon Pie: Substitute 1/2 cup hot coffee for 1/2 cup boiling
water. Sprinkle instant coffee over whipped cream topping, if
desired.
