Chocolate Chiffon Pie
- 1 envelope unflavored gelatin
- 3 egg yolks
- 1/3 cup sugar
- 1/4 tsp. salt
- 1 tsp. vanilla
- 2 one-ounce squares unsweetened chocolate
- 1/2 cup water
- 3 egg whites
- 1/2 cup sugar
- 1 nine-inch baked pastry shell, cooled
- whipped cream (optional)
Soften gelatin in 1/4 cup cold water. Beat the egg yolks until thick
and lemon-colored. Gradually beat in the 1/3 cup sugar, and add salt
In another container, combine chocolate and 1/2 cup water, and stir
over low heat till blended. Add softened gelatin, and stir to dissolve.
Immediately beat the chocolate into the egg yolks. Chill, stirring
occasionally, until the mixture is partially set.
In another container, beat the egg whites until they form stiff peaks.
Fold a small amount of egg whites into chilled chocolate mixture.
Spoon about half of the chocolate mixture over the remaining egg whites,
and fold in until just blended. Repeat with the remaining chocolate.
If necessary, chill until the mixture mounds when spooned. Pile into
cooled shell, and chill until firm. Garnish with whipped cream.
Back to Cookbook