Chocolate Chiffon Pie Recipe

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Chocolate Chiffon Pie
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Ingredients
14
Count
Nutrition
175
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 325 degrees F.
  2. For the crust: In a small bowl, combine the gingersnap crumbs, butter and granulated sugar. Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 6 minutes. Let cool on a wire rack.
  3. For the filling: In a small bowl, combine the gelatin and 1/2 cup cool water and let sit for 5 minutes until the gelatin softens and blooms.
  4. In a medium saucepan over medium-high heat, bring the milk, cocoa powder, 1/4 cup granulated sugar and the salt to a simmer, stirring constantly. Remove from the heat and add the gelatin mixture, stirring until the gelatin is completely dissolved.
  5. Put the egg yolks in a medium bowl and beat lightly. Gradually, in a slow stream, add 1/4 cup of the chocolate mixture to the egg yolks while whisking constantly. Pour the chocolate-yolk mixture into the pan with the remaining chocolate mixture. Cook over medium heat, stirring constantly, until slightly thickened, about 8 minutes. Let cool until barely warm, about 20 minutes.
  6. In a large bowl using an electric mixer, whip the egg whites to soft peaks. Add the remaining 2 tablespoons granulated sugar and the vanilla and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in three additions.
  7. Spoon the chocolate mixture into the cooled pie crust. Cover and refrigerate for 2 hours.
  8. For the topping: Whip the cream with the confectioners' sugar in a bowl. Place dollops of whipped cream on the pie and grate the chocolate on top, if desired.
  9. Cook's Note: Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
  10. A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 174.83 Kcal (732 kJ)
Calories from fat 101.47 Kcal
% Daily Value*
Total Fat 11.27g 17%
Cholesterol 121.8mg 41%
Sodium 87.87mg 4%
Potassium 182.95mg 4%
Total Carbs 13.66g 5%
Sugars 11.42g 46%
Dietary Fiber 0.81g 3%
Protein 6.38g 13%
Vitamin C 0.2mg 0%
Iron 0.9mg 5%
Calcium 66mg 7%
Amount Per 100 g
Calories 173.08 Kcal (725 kJ)
Calories from fat 100.46 Kcal
% Daily Value*
Total Fat 11.16g 17%
Cholesterol 120.58mg 41%
Sodium 86.99mg 4%
Potassium 181.12mg 4%
Total Carbs 13.52g 5%
Sugars 11.3g 46%
Dietary Fiber 0.8g 3%
Protein 6.32g 13%
Vitamin C 0.1mg 0%
Iron 0.9mg 5%
Calcium 65.3mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.3
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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