Chocolate Chiffon Pie

Submitted by Molly53

"A beautiful, luscious dessert perfect for company. From an old Family Circle recipe card. Cooking time is chilling time."

 

• Ready In: 4hrs 30mins
• Ingredients: 12
• Yields: 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

1. Melt butter in saucepan; stir in coconut and remove from heat.
2. Press mixture against sides and bottom of a 9" pie plate; refrigerate.
3. Combine gelatin, 1 cup of the sugar, salt, water and chocolate in saucepan.
4. Place over low heat until chocolate melts and sugar dissolves; remove from heat.
5. Beat yolks slightly in medium bowl.
6. Stir a little of the hot chocolate mixture into the yolks; return all to saucepan.
7. Heat, stirring occasionally, just until boiling.
8. Transfer to a bowl; cool rapidly over ice water, stirring occasionally until mixture mounds.
9. Add vanilla extract.
10. Beat whites and cream of tartar in a large bowl until foamy.
11. Gradually beat in remaining one cup sugar until meringue forms stiff, glossy peaks; do not underbeat.
12. Fold meringue into chocolate mixture; chill briefly.
13. Mound into coconut shell and refrigerate until firm, at least four hours.
14. Garnish as desired.

Reviews

[Levi A.]

I eat 26 of these pies every day because they are sooooo good. They are also really healthy