Chocolate Chiffon Pie
Author's Notes: Much lighter than a cream pie, this dessert is a perfectly satisfying bit of sweetness at the end of a meal. Plus, the graham cracker crust adds a little bit of crunch and is so easy to make! Caution: if there are leftovers, the pie will call to you during the night— don’t be surprised if you find yourself at the refrigerator, fork in hand! Adapted from Better Homes & Gardens Cookbook
Chocolate Chiffon Pie Print Recipe
- 1 ¼ Cups Graham Cracker Crumbs
- ¼ Cup Granulated Sugar
- 6 Tablespoons of butter Filling:
- 1 Envelope Unflavored Gelatin
- 3 Egg Yolks
- 1/3 Cup Granulated Sugar, for Egg Yolks
- ¼ Tsp. Salt
- 1 Tsp. Pure Vanilla Extract or Vanilla Bean Paste
- 3 oz. Unsweetened Chocolate
- ½ Cup Water
- 3 Egg Whites
- ½ cup Granulated Sugar, for Egg Whites
- Combine 1 ¼ cups graham cracker crumbs, ¼ cup granulated sugar and 6 tablespoons of melted butter; mix.
- Press firmly into a 9” pie plate. Bake for 6-9 minutes or until edges are lightly browned; cool.
- Soften gelatin in ¼ cup cold water. In a separate bowl, beat egg yolks until thick and lemon-colored. Gradually beat in 1/3 cup sugar; add salt and vanilla.
- Combine chocolate and ½ cup water; stir over low heat until chocolate is melted and chocolate and water are blended together. Add the softened gelatin to the chocolate mixture; stir to dissolve. Immediately beat the chocolate mixture into the egg yolks.
- Chill, stirring occasionally until the mixture is partially set.
- Beat egg whites to soft peaks. Gradually add ½ cup sugar, beating to stiff peaks.
- Fold a small amount of the egg whites into the chilled chocolate mixture. Then, spoon about half the chocolate mixture over the remaining egg whites; fold until just blended. Repeat with the remaining chocolate.
- Pile into cooled pie shell. Chill until firm. Garnish with whipped cream and enjoy!