Chocolate Chiffon Pie – a delicious recipe with pie crust, cold water, unflavored gelatin, chocolate, boiling water, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place cold water in a small bowl and sprinkle gelatin over top. Set aside 5 minutes to soften. Place grated chocolate in a large heat-proof bowl. Pour boiling water over chocolate and stir until smooth. Stir gelatin mixture into chocolate mixture; stir until gelatin is completely dissolved.
2
In a small bowl, whisk egg yolks with 1/2 cup sugar until smooth and light. Whisk egg yolks into chocolate mixture, then stir in salt and vanilla extract. Allow mixture to cool.
3
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold egg whites into cooled chocolate mixture. Spread into baked pastry shell and chill at least 2 hours, or until firm.
1021
kcal
Calories
66
g
Fat
82
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 (9 inch) pie crust, baked, 1/4 cup cold water, 1 envelope (1 tablespoon) unflavored gelatin, 2 (1 ounce) squares unsweetened chocolate, grated, and more.
Yes, Chocolate Chiffon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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