Chocolate Chiffon Pie
- Ready In:
- 4hrs 30mins
- Ingredients:
- 12
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 3 (1/4 ounce) envelopes unflavored gelatin or (1/4 ounce) envelopes kosher gelatin
- 2 cups sugar
- 1 teaspoon salt
- 2 2⁄3 cups water
- 4 ounces unsweetened baking chocolate (4 squares)
- 6 eggs, separated
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon cream of tartar
- 1 cup whipping cream, whipped
-
Crust
- 1⁄4 cup butter
- 7 ounces flaked coconut, toasted
-
Garnish
- whipped cream, maraschino cherries, chocolate sprinkles (optional)
directions
- 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.
Questions & Replies
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RECIPE SUBMITTED BY
Molly53
United States