chocolate-chiffon-pie

Chocolate Chiffon Pie

1 Review Add a Pic
  • Prep

    25 m
  • Ready In

    2 h 25 m
CG
Recipe by  CG

“Here is a recipe from my late grandma. The creamy chocolate filling is light as a cloud. You can serve each slice with a dollop of whipped cream if you like. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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Directions

  1. Place cold water in a small bowl and sprinkle gelatin over top. Set aside 5 minutes to soften. Place grated chocolate in a large heat-proof bowl. Pour boiling water over chocolate and stir until smooth. Stir gelatin mixture into chocolate mixture; stir until gelatin is completely dissolved.
  2. In a small bowl, whisk egg yolks with 1/2 cup sugar until smooth and light. Whisk egg yolks into chocolate mixture, then stir in salt and vanilla extract. Allow mixture to cool.
  3. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold egg whites into cooled chocolate mixture. Spread into baked pastry shell and chill at least 2 hours, or until firm.

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Review (1)

Rate This Recipe
heidi
13

heidi

I really enjoyed the the chocolate flavour of this pie, it wasn't heavy but the flavour wasn't diluted as you might expect. Do keep it in the fridge, it will not hold up for long periods of at room temperature.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 252 cal
  • 13%
  • Fat
  • 11 g
  • 17%
  • Carbs
  • 35.4 g
  • 11%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 102 mg
  • 34%
  • Sodium
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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