Grandma Gehrings Chocolate Chiffon Pie Recipes

CHOCOLATE CHIFFON PIE

Steps:

• Preheat the oven to 325 degrees F.
• For the crust: In a small bowl, combine the gingersnap crumbs, butter and granulated sugar. Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 6 minutes. Let cool on a wire rack.
• For the filling: In a small bowl, combine the gelatin and 1/2 cup cool water and let sit for 5 minutes until the gelatin softens and blooms.
• In a medium saucepan over medium-high heat, bring the milk, cocoa powder, 1/4 cup granulated sugar and the salt to a simmer, stirring constantly. Remove from the heat and add the gelatin mixture, stirring until the gelatin is completely dissolved.
• Put the egg yolks in a medium bowl and beat lightly. Gradually, in a slow stream, add 1/4 cup of the chocolate mixture to the egg yolks while whisking constantly. Pour the chocolate-yolk mixture into the pan with the remaining chocolate mixture. Cook over medium heat, stirring constantly, until slightly thickened, about 8 minutes. Let cool until barely warm, about 20 minutes.
• In a large bowl using an electric mixer, 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 cooled pie crust. Cover and refrigerate for 2 hours.
• For the topping: Whip the cream with the confectioners' sugar in a bowl. Place dollops of whipped cream on the pie and grate the chocolate on top, if desired.
• Cook's Note: Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
• A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

GRANDMA'S CHOCOLATE PIE

Steps:

• In a medium saucepan, stir pudding mix into 2 cups milk with wire whisk.
• Stirring constantly, cook on medium heat.
• Add chocolate chips while heating, stirring until they are melted. Continue cooking until mixture comes to full boil.
• Remove from heat; add butter and vanilla.
• Put lid on pot and let sit for 5 minutes.
• Pour into your favorite pie crust and refrigerate until set.
• Serve with whipped cream or cool whip.

GRANDMA JOAN'S PUMPKIN CHIFFON PIE

Steps:

• Cook together over low heat brown sugar, egg yolks, pumpkin, milk, salt and spices until very thickened, stirring constantly. Set aside to cool. Add gelatin to the cold water to soften. Add this to the pumpkin mixture. When mixture begins to congeal, fold in beaten stiff egg whites and sugar that have been beaten together. Pour into baked pie shell and chill. *Although the recipe doesn't specify you can chill this pie overnight or at least a few hours.

MY GRANDMA'S CHOCOLATE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cream cheese and sugar together in a bowl using an electric mixer. Mix in eggs. Add 1/2 the German chocolate and 1/2 the semisweet chocolate; beat until thick and smooth. Pour into the prepared pie crust.
• Bake in the preheated oven until set, 30 to 35 minutes. Let cool completely, about 30 minutes. Chill in the refrigerator for 4 hours.
• Mix remaining German chocolate and semisweet chocolate with sour cream in a bowl. Spread over chilled pie. Return to the refrigerator until firm, about 1 hour.

GRANDMA GEHRINGS CHOCOLATE CHIFFON PIE

Steps:

• Melt chocolate in boiling water; add gelatine, softened in cold water; Stir until dissolved. Add egg yolks, beaten light with 1/2 cup of sugar. Add salt and Vanilla extract. Beat remaining 1/2 cup sugar into egg whites. Fold into chocolate mixture. Pour into baked shell. Chill until firm. Spread with sweetened, whipped cream.