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chocolate chiffon pie


this is light and creamy. really good. cooking times do not include chilling times.


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  1. Place a baking sheet in the oven and preheat to 350f
  2. For the crust
  3. Mix the graham cracker crumbs and butter in a bowl
  4. Press the crumbs evenly over the bottom and sides of a 9-inch pie pan
  5. Bake for 8 minutes
  6. Let cool
  7. Chop the chocolate
  8. Then grind in food processor or blender
  9. Set aside
  10. Place the milk in top of a double boiler or heatproof bowl
  11. Sprinkle with gelatin
  12. Let stand 5 minutes to soften
  13. Set the top of the double broiler or heatproof bowl over hot water
  14. Add 1 / 3 cup of sugar
  15. The chocolate and egg yolks
  16. Stir until dissolved
  17. Add the vanilla extract
  18. Set the top of the double boiler in a bowl of ice and stir until mixture reaches room temperature remove from the ice and set aside
  19. Whip the cream lightly
  20. Set aside
  21. With electric mixer
  22. Beat egg whites and salt until soft peaks form
  23. Add the remaining sugar and beat only enough to blend
  24. Fold a dollop of egg whites into the chocolate mixture
  25. Then pour back into the whites and fold in gently
  26. Fold in the whipped cream and pour into the pastry crust
  27. Put in freezer until just set
  28. About 5 minutes
  29. If the center sinks
  30. Fill with any remaining mixture
  31. Chill for 3-4 hours
  32. Decorate with whipped cream and chocolate curls
  33. Serve cold

Step 26

Total Time in Minute 38

Ingredients Count 13

cooking chocolate chiffon pie

See More Relate Photo


Semi-sweet chocolate baking squares

Unsweetened chocolate square





Vanilla extract

Whipping cream


Whipped cream

Chocolate curls

Graham cracker crumbs


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