Chocolate Chiffon Pie With Brazil Nuts Recipe
This dreamy Chocolate Chiffon Pie is the best I have ever tasted! Eggplant Eggs is the most important ingredient in Chocolate Chiffon Pie. Treat your near and dear ones with this amazing Chocolate Chiffon Pie as a Dessert . Whenever you try out this Chocolate Chiffon Pie, don't forget to let me know your experience while preparing and eating it .
Ingredients
PIE CRUST
5 oz. Brazil nuts
2 tablespoons sugar
FILLING
1/2 oz. gelatine
4 oz. sugar
1/4 teaspoon salt
6 fl. oz. milk
2 eggs, separated
6 oz. dark cooking chocolate, broken into pieces
1 teaspoon vanilla essence
6 fl. oz. double cream, stiffly whipped
2 tablespoons chopped Brazil nuts
Directions
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
To make the crust, grind the Brazil nuts either with a food mill or in an electric blender.
Put the ground nuts in a medium sized bowl with the sugar and blend them together thoroughly, using the back of a spoon.
If you prefer, the sugar may be blended into the nuts in the blender.
With your fingers, press the mixture into the bottom and around the sides of a 9 inch pie dish.
Place the dish in the oven and bake for 8 to 10 minutes, or until the crust is lightly browned.
Remove the dish from the oven and leave to cool.
To make the filling, put the gelatine, half the sugar and the salt in the top part of a double saucepan or in a bowl placed over boiling water.
With a wooden spoon, stir in the milk, egg yolks and chocolate.
Stirring constantly, cook for 6 minutes or until the gelatine has dissolved and the chocolate has melted.
Remove the pan or bowl from the heat and beat the mixture until it is thoroughly blended.
Stir in the vanilla essence and set aside to cool.
Place in the refrigerator to chill for about 45 minutes.
Remove the chocolate mixture from the refrigerator.
It should be just on the point of setting.
With a metal spoon, fold 4 fluid ounces [1/2 cup] of the whipped cream into the chocolate mixture.
With a rotary beater or wire whisk, beat the egg whites until they are almost stiff.
Add 2 teaspoons of the remaining sugar and continue to beat until the egg whites form stiff peaks.
Using a metal spoon, fold the remaining sugar into the egg whites.
Carefully fold the beaten egg whites into the chilled chocolate mixture.
Pour the filling into the pie shell and place it in the refrigerator to chill for 3 hours or until it is firm.
Decorate with the remaining whipped cream and the chopped Brazil nuts just before serving the pie.
To make the crust, grind the Brazil nuts either with a food mill or in an electric blender.
Put the ground nuts in a medium sized bowl with the sugar and blend them together thoroughly, using the back of a spoon.
If you prefer, the sugar may be blended into the nuts in the blender.
With your fingers, press the mixture into the bottom and around the sides of a 9 inch pie dish.
Place the dish in the oven and bake for 8 to 10 minutes, or until the crust is lightly browned.
Remove the dish from the oven and leave to cool.
To make the filling, put the gelatine, half the sugar and the salt in the top part of a double saucepan or in a bowl placed over boiling water.
With a wooden spoon, stir in the milk, egg yolks and chocolate.
Stirring constantly, cook for 6 minutes or until the gelatine has dissolved and the chocolate has melted.
Remove the pan or bowl from the heat and beat the mixture until it is thoroughly blended.
Stir in the vanilla essence and set aside to cool.
Place in the refrigerator to chill for about 45 minutes.
Remove the chocolate mixture from the refrigerator.
It should be just on the point of setting.
With a metal spoon, fold 4 fluid ounces [1/2 cup] of the whipped cream into the chocolate mixture.
With a rotary beater or wire whisk, beat the egg whites until they are almost stiff.
Add 2 teaspoons of the remaining sugar and continue to beat until the egg whites form stiff peaks.
Using a metal spoon, fold the remaining sugar into the egg whites.
Carefully fold the beaten egg whites into the chilled chocolate mixture.
Pour the filling into the pie shell and place it in the refrigerator to chill for 3 hours or until it is firm.
Decorate with the remaining whipped cream and the chopped Brazil nuts just before serving the pie.
