Chocolate Chiffon Pie With Coconut Crust Recipe
the chocolate chiffon pie is a frozen pie made with a coconut crust. Prepared with a filling made of gelatin, chocolate and egg mix, the chocolate chiffon pie is flavored with a hint of vanilla. The chocolate chiffon pie can be served with a drizzle of whipped cream on top or a trimming of chocolate syrup made with cornstarch.
Ingredients
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
2 1 ounce squares unsweetened chocolate
3 egg yolks
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
3 egg whites
1/2 cup sugar
1 9-inch Coconut Crust
Directions
Soften gelatin in cold water.
In saucepan, combine boiling water and chocolate.
Stir over low heat till blended; remove from heat.
Add softened gelatin and stir till dissolved.
Beat egg yolks till thick and light.
Gradually beat in 1/3 cup sugar; add salt and vanilla.
Gradually stir in chocolate mixture.
Chill till mixture mounds when spooned.
Stir until smooth.
Beat egg white till soft peaks form.
Gradually add 1/2 cup sugar, beating till stiff peaks form.
Fold into chocolate mixture.
Pile into Coconut Crust.
Chill till firm.
Top with whipped cream drizzle with Syrup Trim: Stir 1 1/2 tablespoons light corn syrup and one half 1ounce square unsweetened chocolate over low heat till blended
In saucepan, combine boiling water and chocolate.
Stir over low heat till blended; remove from heat.
Add softened gelatin and stir till dissolved.
Beat egg yolks till thick and light.
Gradually beat in 1/3 cup sugar; add salt and vanilla.
Gradually stir in chocolate mixture.
Chill till mixture mounds when spooned.
Stir until smooth.
Beat egg white till soft peaks form.
Gradually add 1/2 cup sugar, beating till stiff peaks form.
Fold into chocolate mixture.
Pile into Coconut Crust.
Chill till firm.
Top with whipped cream drizzle with Syrup Trim: Stir 1 1/2 tablespoons light corn syrup and one half 1ounce square unsweetened chocolate over low heat till blended
