Chocolate Chiffon Pie

READY IN: 30mins
Recipe by BelindaGA

This pie is sinfully rich, but amazingly light.

Top Review by Caryn

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.

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.

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