Chocolate Chiffon Pie recipe

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Ingredients

1 (9 inch) pie crust, baked
¼ cup cold water
1 envelope (1 tablespoon) unflavored gelatin
2 (1 ounce) squares unsweetened chocolate, grated
½ cup boiling water
4 egg yolks
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
4 egg whites
½ cup white sugar

Nutrition Info

251.6 calories
carbohydrate: 35.4 g
cholesterol: 102.4 mg
fat: 11 g
fiber: 1.3 g
protein: 5.5 g
saturatedFat: 4.7 g
servingSize: -
sodium: 209.7 mg
sugar: 25.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cold water in a small bowl and sprinkle gelatin over top. Set aside 5 minutes to soften. Place grated chocolate in a large heat-proof bowl. Pour boiling water over chocolate and stir until smooth. Stir gelatin mixture into chocolate mixture, stir until gelatin is completely dissolved.

  2. In a small bowl, whisk egg yolks with 1/2 cup sugar until smooth and light. Whisk egg yolks into chocolate mixture, then stir in salt and vanilla extract. Allow mixture to cool.

  3. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold egg whites into cooled chocolate mixture. Spread into baked pastry shell and chill at least 2 hours, or until firm.

Recipe Yield

1 - 9 inch pie

Recipe Note

Here is a recipe from my late grandma. The creamy chocolate filling is light as a cloud. You can serve each slice with a dollop of whipped cream if you like. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.

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