Chocolate Chiffon Pie Recipe
Ingredients
| Unsweetened chocolate square | 3 | |
| Milk | 2 1⁄2 Cup (40 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Cornstarch | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Butter | 2 Tablespoon | |
| Eggs | 3 , separated | |
| Vanilla | 1 Teaspoon | |
| Baked pie shell | 9 Inch |
Nutrition Facts
Serving size
Calories 403 Calories from Fat 161
% Daily Value*
Total Fat 18 g28.4%
Saturated Fat 10.3 g51.5%
Trans Fat 0 g
Cholesterol 125.9 mg42%
Sodium 260.6 mg10.9%
Total Carbohydrates 57 g19%
Dietary Fiber 2.6 g10.3%
Sugars 38.7 g
Protein 8 g16.6%
Vitamin A 6.9% Vitamin C
Calcium 13.7% Iron 17.4%
*Based on a 2000 Calorie diet
Directions
Beat for 1 minute or until blended.
Sift 11/3 cups sugar, cornstarch and salt together.
Add small amount of chocolate mixture; stir until smooth.
Return to dou- ble boiler.
Add butter; stir constantly until thick- ened.
Cook for 10 minutes longer, stirring occasion- ally.
Beat egg yolks slightly.
Pour small amount hot mixture over egg yolks; stir vigorously.
Return to double boiler and cook, stirring constantly, until thickened.
Remove from heat; add vanilla.
Cool.
Pour filling into pie shell.
Beat egg whites until soft peaks form.
Add 6 tablespoons sugar gradually; beat until glossy.
Pile meringue lightly on filling.
Bake in 325-degree oven for 20 minutes or until lightly browned.
Chef
