Chocolate Chiffon Pie With Coconut Crust Recipe
Ingredients
| Unflavored gelatin | 7 Gram | |
| Cold water | 1⁄4 Cup (4 tbs) | |
| Boiling water | 1⁄2 Cup (8 tbs) | |
| Unsweetened chocolate square | 1 Ounce | |
| Egg yolks | 3 | |
| Sugar | 1⁄3 Cup (5.33 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Egg whites | 3 | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Coconut | 250 Gram (9 Inch) |
Nutrition Facts
Serving size: Complete recipe
Calories 2185 Calories from Fat 932
% Daily Value*
Total Fat 110 g170%
Saturated Fat 87.7 g438.6%
Trans Fat 0 g
Cholesterol 555.3 mg185.1%
Sodium 1699 mg70.8%
Total Carbohydrates 222 g74.1%
Dietary Fiber 27.2 g108.8%
Sugars 187.9 g
Protein 96 g191.4%
Vitamin A 13% Vitamin C 13.7%
Calcium 18.7% Iron 69.3%
*Based on a 2000 Calorie diet
Directions
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
Chef
