Wednesday, May 8, 2013

CHOCOLATE CHIFFON PIE

1 9-inch baked pie shell
1 cup granulated sugar, divided
1 envelope unflavored gelatin
1/2 tsp salt
1 1/3 cups water
2 squares (1-oz each) unsweetened chocolate, melted
3 eggs, separated
1 tsp vanilla
1/4 tsp cream of tartar
1/2 cup chilled whipping cream

Stir together the gelatin, salt, and 1/2 cup of the granulated sugar; stir in the water and chocolate.  Cook the mixture over medium heat, stirring constantly, until blended.  Remove from the heat.

Beat the egg yolks lightly; stir in the chocolate mixture slowly into the egg yolks.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, just until the mixture comes to a boil.  Place the pan in a bowl of ice water; stirring occasionally, until the mixture mounds slightly when dropped from a spoon.  Stir in the vanilla.

Beat the egg whites and cream of tartar until foamy.  Beat in the remaining half cup of sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Do not underbeat!

Fold the chocolate mixture into the meringue.

Beat the whipping cream in a chilled bowl until stiff.  Fold into the chocolate meringue.

Pile the filling into the pie shell.  Refrigerate at least 3 hours or until set.

Decorate as desired.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.