This delightful two layer
chocolate cream pie is sure to please.
Swiss
Bavarian Pie
- 1 (1/4-ounce) package
unflavored gelatin
1 2/3 cups milk - divided use
2/3 cup granulated sugar
1/3 cup unsweetened baking cocoa
2 tablespoons butter
1 teaspoon vanilla extract - divided use
1 cup heavy cream, whipped - divided use
1 tablespoon granulated sugar
1/8 teaspoon ground nutmeg
1 (9-inch) baked pie shell
- In a saucepan soften 1
package unflavored gelatin in 1 cup milk, about 5 mintues. Add
to the gelatin mixture, 2/3 cup sugar and unsweetened baking
cocoa. Bring to a boil over medium heat, stirring constantly.
Remove from heat.
- Stir into chocolate mixture
until melted, butter. Transfer chocolate mixture to a bowl and
blend in 2/3 cup milk and 3/4 teaspoon vanilla. Chill until thickened,
about 30 minutes.
- Whip 1/2 cup cream until
stiff peaks form. Fold gently into the chilled mixture. Pour
into a 9-inch baked pie shell and chill until firm.
- Meanwhile, combine in
a bowl and beat until stiff, 1/2 cup cream, 1 tablespoon sugar,
1/4 teaspoon vanilla, and nutmeg. Spread over the chilled mixture.
Makes 8 servings.
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