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


  1. Combine 1 ¼ cups graham cracker crumbs, ¼ cup granulated sugar and 6 tablespoons of melted butter; mix.
  2. Press firmly into a 9” pie plate. Bake for 6-9 minutes or until edges are lightly browned; cool.
  1. 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.
  2. 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.
  3. Chill, stirring occasionally until the mixture is partially set.
  4. Beat egg whites to soft peaks. Gradually add ½ cup sugar, beating to stiff peaks.
  5. 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.
  6. Pile into cooled pie shell. Chill until firm. Garnish with whipped cream and enjoy!