Chocolate Chiffon Pie Recipe

Ingredients
<br>- 1 (9 inch) pie crust, baked
<br>- ¼ cup cold water
<br>- 1 envelope (1 tablespoon) unflavored gelatin
<br>- 2 (1 ounce) squares unsweetened chocolate, grated
<br>- ½ cup boiling water
<br>- 4  egg yolks
<br>- ½ cup white sugar
<br>- ¼ teaspoon salt
<br>- 1 teaspoon vanilla extract
<br>- 4  egg whites
<br>- ½ cup white sugar
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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.
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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

Directions
step 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.
step 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.
step 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.

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