Chocolate Chiffon Pie Recipes

CHOCOLATE CHIFFON PIE

Steps:

• Melt butter in saucepan; stir in coconut and remove from heat.
• Press mixture against sides and bottom of a 9" pie plate; refrigerate.
• Combine gelatin, 1 cup of the sugar, salt, water and chocolate in saucepan.
• Place over low heat until chocolate melts and sugar dissolves; remove from heat.
• Beat yolks slightly in medium bowl.
• Stir a little of the hot chocolate mixture into the yolks; return all to saucepan.
• Heat, stirring occasionally, just until boiling.
• Transfer to a bowl; cool rapidly over ice water, stirring occasionally until mixture mounds.
• Add vanilla extract.
• Beat whites and cream of tartar in a large bowl until foamy.
• Gradually beat in remaining one cup sugar until meringue forms stiff, glossy peaks; do not underbeat.
• Fold meringue into chocolate mixture; chill briefly.
• Mound into coconut shell and refrigerate until firm, at least four hours.
• Garnish as desired.

CHOCOLATE CHIFFON PIE

Steps:

• Place a baking sheet in the oven and preheat to 350°F.
• For the crust, mix the graham cracker crumbs and butter in a bowl. Press the crumbs evenly over the bottom and sides of a 9-inch pie pan. Bake for 8 minutes. Let cool.
• Chop the chocolate, then grind in food processor or blender. Set aside.
• Place the milk in top of a double boiler or heatproof bowl. Sprinkle with gelatin. Let stand 5 minutes to soften.
• Set the top of the double broiler or heatproof bowl over hot water. Add 1/3 cup of sugar, the chocolate and egg yolks. Stir until dissolved. Add the vanilla extract.
• 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.
• Whip the cream lightly. Set aside. With electric mixer, beat egg whites and salt until soft peaks form. Add the remaining sugar and beat only enough to blend.
• Fold a dollop of egg whites into the chocolate mixture, then pour back into the whites and fold in gently.
• Fold in the whipped cream and pour into the pastry crust. Put in freezer until just set, about 5 minutes. If the center sinks, fill with any remaining mixture. Chill for 3-4 hours. Decorate with whipped cream and chocolate curls. Serve cold.

CHOCOLATE CHIFFON PIE

Steps:

• In a double boiler, break 5 Hershey chocolate bars into pieces, and melt with the marshmallows in 1/2 cup milk.
• Cool chocolate mixture in the refrigerator while you whip half of the whipping cream until stiff.
• Fold whipped cream into the chocolate mixture and pour into a baked pie shell.
• Refrigerate until set.
• Whip remaining whipping cream and sweeten to taste with confectioner's sugar.
• Top the pie with the sweetened whipped cream.
• If desired, freeze the remaining Hershey chocolate bar, and grate over the top of the pie.

CHOCOLATE CHIFFON PIE

Steps:

• Heat the oven to 325°F.
• Make the crust. In a small bowl, combine the gingersnap crumbs, butter, and granulated sugar. Press the crumb mixture into a 9-inch pie pan and bake for 6 minutes. Remove the pan from the oven and cool on a wire rack.
• Make the filling. In a small bowl, combine the gelatin with 1/2 cup cool water and let sit for 5 minutes until the gelatin softens and blooms.
• In a medium saucepan set over medium-high heat, bring the milk, cocoa, 1/4 cup of the granulated sugar, and the salt just to a simmer, stirring constantly. Remove the pan from the heat and add the gelatin, stirring until the gelatin is completely dissolved.
• Put the egg yolks into a medium bowl and beat lightly. Gradually, in a slow stream, add 1/2 cup of the chocolate mixture to the egg yolks while whisking continually. Pour the chocolate-egg yolk mixture into the pan with the remaining chocolate mixture. Cook, stirring constantly, over medium heat until slightly thickened, about 8 minutes. Remove the pan from the heat and let cool for about 20 minutes or until barely warm.
• Using an electric mixer, in a large bowl, whip the egg whites to soft peaks. Add the remaining 2 tablespoons granulated sugar and the vanilla, and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in three additions.
• Spoon the chocolate mixture into the cool pie crust. Cover and refrigerate for 2 hours.
• Whip the cream with the confectioners' sugar. Place dollops of cream over the pie. Grate the semisweet chocolate over the pie.