CHOCOLATE CHIFFON PIE
A beautiful, luscious dessert perfect for company. From an old Family Circle recipe card. Cooking time is chilling time.
Provided by Molly53
Categories Dessert
Time 4h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in saucepan; stir in coconut and remove from heat.
- Press mixture against sides and bottom of a 9" pie plate; refrigerate.
- Combine gelatin, 1 cup of the sugar, salt, water and chocolate in saucepan.
- Place over low heat until chocolate melts and sugar dissolves; remove from heat.
- Beat yolks slightly in medium bowl.
- Stir a little of the hot chocolate mixture into the yolks; return all to saucepan.
- Heat, stirring occasionally, just until boiling.
- Transfer to a bowl; cool rapidly over ice water, stirring occasionally until mixture mounds.
- Add vanilla extract.
- Beat whites and cream of tartar in a large bowl until foamy.
- Gradually beat in remaining one cup sugar until meringue forms stiff, glossy peaks; do not underbeat.
- Fold meringue into chocolate mixture; chill briefly.
- Mound into coconut shell and refrigerate until firm, at least four hours.
- Garnish as desired.
Nutrition Facts : Calories 604.6, Fat 36, SaturatedFat 23.4, Cholesterol 214.6, Sodium 469.2, Carbohydrate 67.5, Fiber 3.5, Sugar 61.3, Protein 10.3
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