CHOCOLATE CHIFFON PIE
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.
Provided by CG
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 2h25m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 209.7 mg, Sugar 25.9 g
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