Chocolate Chiffon Pie -

Chocolate Chiffon Pie

Ingredients

6x1 ounce squares semisweet chocolate
1x1 ounce square unsweetened chocolate
1 cup milk
1 tablespoon unflavoured gelatin
⅔ cup sugar
2 extra-large eggs, separated
1 teaspoon vanilla extract
1 ½ cups whipping cream
1 small pinch of salt
Whipped cream and chocolate curls, for decorating

FOR THE CRUST

1 ½ cups graham cracker crumbs
6 tablespoons butter, melted

Details

Serves: 8

Method

1. Place a baking sheet in the oven and preheat to 350°F.

2. 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.

3. Chop the chocolate, then grind in a food processor or blender. Set aside.

4. Place the milk in the top of a double boiler. Sprinkle over the gelatin. Let stand 5 minutes to soften.

5. Set the top of the double boiler over hot water. Add ⅓ cup of the sugar, the chocolate, and egg yolks. Stir until dissolved. Add the vanilla.

6. Set the top of the double boiler in a bowl of ice and stir until the mixture reaches room temperature. Remove from the ice and set aside.

7. Whip the cream lightly. Set aside. With an electric mixer, beat the egg whites and salt until they hold soft peaks. Add the remaining sugar and beat only enough to blend.

8. Fold a dollop of egg whites into the chocolate mixture, then pour back into the whites and fold in.

9. Fold in the whipped cream and pour into the pastry shell. Put in the freezer until just set, about 5 minutes. If the centre sinks, fill with any remaining mixture. Refrigerate for 3-4 hours. Decorate with whipped cream and chocolate curls. Serve cold.

Related food category:

• Pie or Tart