Chocolate Chiffon Pie

Total Time
30mins
Prep 15 mins
Cook 15 mins

This pie is sinfully rich, but amazingly light.

Ingredients Nutrition

Directions

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

Reviews

(3)
Most Helpful

What a delicious creamy milk chocolate pie (almost like a mousse)! This was not the quickest pie to make but well worth the wait. Next time I think I'll use a little more whipping cream for my topping as I found I could have used more to evenly top the chocolate filling. The grated chocolate bar on top of the whipped cream makes for quite a presentation. ** I could also see making the pie with a chocolate cookie crumb crust rather than a baked pie crust. Note that this recipe uses a 1.55 oz Hershey Chocolate bar (standard size) which can be purchased in a package of six candy bars in the US.

Caryn July 14, 2002

I made this one twice. The first time following the recipe exactly and the second time using a chocolate cookie crumb crust as suggested in the review. We very much liked both presentations. Very easy and very very good. Margie Brock

Margie Brock August 14, 2002

Absolutely delicious! I used a chocolate graham cracker crust and decorated the top with the remaining candy bar squares instead of grating it. This will definitely be a regular dessert at our house!

MamaTa6 November 28, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a