Chocolate Chiffon Pie Recipe

Name: Chocolate Chiffon Pie
Prep time: 30 min
Cook time: 38 min
Total time: 68 min
Yield: Serves 1 or more
Ingredients: Semi Sweet Chocolate Baking Squares; Unsweetened Chocolate Square; 2 cups whole milk; 2 teaspoons unflavored gelatin; ⅔ cup granulated sugar; Eggs; 1 teaspoon vanilla extract; Whipping Cream; Pinch of salt; Whipped cream for garnish; Chocolate curls for garnish; 1 ½ cups graham cracker crumbs; ¼ cup (½ stick) unsalted butter, melted

Indulge in this heavenly Chocolate Chiffon Pie! Light, creamy, and utterly irresistible, this recipe delivers a decadent dessert that's surprisingly easy to make. Skip the heavy, dense pies – this one's airy and delightful, perfect for any occasion. Get ready to impress!

Prep Time 30 mins

Cook Time 38 mins

Calories 523.4 kcal

Protein 13g

Rating 0.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Chiffon Pie

Semi Sweet Chocolate Baking Squares
Unsweetened Chocolate Square
2 cups whole milk
2 teaspoons unflavored gelatin
⅔ cup granulated sugar
Eggs
1 teaspoon vanilla extract
Whipping Cream
Pinch of salt
Whipped cream for garnish
Chocolate curls for garnish
1 ½ cups graham cracker crumbs
¼ cup (½ stick) unsalted butter, melted

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How to Make Chocolate Chiffon Pie

Preheat oven to 350°F (175°C). Place a baking sheet on the oven rack.
**Make the crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs and ¼ cup (½ stick) melted unsalted butter. Mix until evenly moistened.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate.
Bake for 8-10 minutes, or until lightly golden. Let cool completely on a wire rack.
**Prepare the chocolate:** Chop 6 ounces of bittersweet chocolate into small pieces. Grind the chocolate using a food processor or blender until finely ground. Set aside.
**Make the custard:** In the top of a double boiler or a heatproof bowl set over a pan of simmering water, combine 2 cups whole milk and 2 teaspoons unflavored gelatin. Let stand for 5 minutes to soften the gelatin.
Add ⅓ cup granulated sugar, the ground chocolate, and 4 large egg yolks to the milk mixture. Stir constantly until the sugar and chocolate are completely melted and the mixture is smooth.
Stir in 1 teaspoon vanilla extract.
Place the top of the double boiler in a bowl of ice water and stir constantly until the mixture is completely cool and slightly thickened (about 10-15 minutes). Remove from ice bath and set aside.
**Whip the cream:** In a large bowl, beat 1 cup heavy cream until soft peaks form. Set aside.
**Whip the egg whites:** In a clean, dry bowl, beat 4 large egg whites with a pinch of salt using an electric mixer until soft peaks form. Gradually add ⅓ cup granulated sugar and beat until stiff, glossy peaks form.
Gently fold a spoonful of the whipped egg whites into the chocolate custard to lighten it. Then, pour the chocolate mixture into the remaining egg whites and gently fold until just combined.
Gently fold in the whipped cream until evenly distributed.
Pour the chocolate mixture into the cooled pie crust.
Freeze for about 5 minutes, or until the edges are set.
If the center sinks slightly, fill with any remaining mixture.
Chill in the refrigerator for at least 3-4 hours, or preferably overnight, before serving.
**Garnish:** Decorate with whipped cream and chocolate curls before serving.