Ingredients for Rio Lemon Chiffon Pie
- Chocolate Cookie Pie Crust
- Unflavored Gelatin
- 1 ½ cups (300g) granulated sugar
- ¼ cup (60ml) cold water
- Eggs
- ½ teaspoon salt
- ½ cup (120ml) fresh lemon juice
- Zest of 1 large lemon
- Semisweet Baking Chocolate
- Vegetable Shortening
- Whipping Cream
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How to Make Rio Lemon Chiffon Pie
- In a double boiler, dissolve 1 packet (2 teaspoons) of unflavored gelatin with ¾ cup (150g) granulated sugar and ¼ cup (60ml) cold water.
- In a separate small bowl, whisk 4 large egg yolks lightly. Gradually whisk the yolks into the gelatin mixture along with ½ teaspoon salt and ½ cup (120ml) fresh lemon juice.
- Cook over simmering water, stirring constantly, for 5 minutes, or until the mixture thickens slightly and coats the back of a spoon.
- Pour the mixture into a large bowl and stir in the zest of 1 large lemon.
- Place the bowl in a larger bowl filled with ice water to speed up the setting process. Chill, stirring frequently, for 5-7 minutes, or until the mixture thickens to the consistency of unbeaten egg whites.
- While the gelatin mixture chills, melt 6 ounces (170g) semi-sweet chocolate chips and 2 tablespoons (30g) vegetable shortening in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- In a clean, dry medium bowl, beat 4 large egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¾ cup (150g) granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- In another bowl, beat 1 cup (240ml) heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the thickened gelatin mixture, followed by the meringue, until no streaks remain.
- Pour one-third of the mixture into a 9-inch chocolate pie crust, creating slightly raised mounds. Drizzle with one-third of the melted chocolate.
- Repeat layers two more times, ending with a final drizzle of melted chocolate.
- Refrigerate the pie for at least 4 hours, or preferably overnight, until completely firm.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
189g
Fat
72g
Carbs
19g
