Chocolate Chiffon Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Crusts
Chocolate No-Bake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHOCOLATE PASTRY SHELL—–
1 1/2 cups Flour
1/2 teaspoon Salt
1/2 cup Crisco
3 tablespoons Sugar
2 tablespoons Cocoa
3 tablespoons Water — iced
—–CHIFFON FILLING—–
1 package Unflavored gelatin
1/4 cup Water — cold
1/2 cup Strong brewed coffee
6 ounces Chocolate chips
4 Eggs — separated
1/2 cup Sugar
1/4 teaspoon Salt
1 teaspoon Vanilla
Whipped cream for garnish

PASTRY SHELL: Put chilled dry ingredients in food processor. Add chilled
Crisco, process until resembles coarse meal. Gradually add iced water through
feed tube till dough holds together but is not wet or sticky—not more than 30
seconds. Turn dough out onto saran, top with another piece of saran, and
flatten into a disc. Wrap and refrigerate at least 30 minutes.
Roll between two pieces of waxed paper to fit a 10″ pie plate. Remove top layer
of waxed paper and place pastry onto pie plate. Remove paper, flute edge, prick
bottom with fork and bake at 450~ 10-12 minutes. Cool on a rack.

FILLING: Soften gelatin in cold water 5 minutes. Heat chips and coffee in
double boiler until melted, stirring constantly. Remove from heat, add
gelatin, stir until dissolved. Beat egg yolks well. Add yolks, 1/4 C of the
sugar, salt and vanilla to chocolate.
Beat egg whites till foamy. Gradually add remaining 1/4 c sugar and beat till
stiff. Fold into chocolate mixture, pile lightly into shell. Chill until firm,
top with Whipped Cream. Freezes well and tastes great

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]