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Chocolate Chiffon Pie by EAGLE BRAND®

Chocolate Chiffon Pie by EAGLE BRAND®

EAGLE BRAND(R)

EAGLE BRAND®

This spectacular pie has a light and creamy chocolate filling.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 579 kcal
  • 29%
  • Fat:
  • 37.6 g
  • 58%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. In heavy saucepan, over low heat, melt chocolate with sweetened condensed milk.
  2. In small saucepan, sprinkle gelatin over water; let stand 1 minute. Over low heat, stir until gelatin dissolves.
  3. Combine gelatin and chocolate mixture. Add vanilla. Cool to room temperature. Fold in whipped cream. Spread into crust.
  4. Chill 3 hours or until set. Garnish with additional whipped cream. Store leftovers covered in refrigerator.
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Reviews

KATYS
5

KATYS

12/24/2006

This pie had a distinct rubbery texture, and I assume this was from the gelatin. I tasted the filling from the bowl before I poured it into the pie shell and it tasted wonderful. I used Ghirardelli chocolate. I would make it again without adding the gelatin, perhaps serving it in dessert cups like a mousse. I think the gelatin really detracts from the flavor of the pie.

liltinker
4

liltinker

12/24/2011

This pie was great! I did make a change though. I didn't have unflavored gelatin when I made this so I substituted it for a package of raspberry flavored gelatin. It was amazing. I took it to our Christmas get together, and everybody loved it. It was a complete success and I will definitely make it again, probably trying different flavors of gelatin.

cocomommy1
1

cocomommy1

7/5/2012

I agree with Katys. The pie was not "fluffy" like I expected it to be. It was def. rubbery. I, like Katys, tasted it before pouring in in the pie shell and it tasted wonderful. But after it set, I thought it was terrible. I would not make this again.

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