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Chiffon Chocolate Pie

Author/Submitted by: Possum Kingdom Lake Cookbook
Servings: 1
Categories: Chocolate / Desserts / Pies & Pastries

3  squares  baker's unsweetened chocolate, cut in pieces
2 1/2  cups  cold milk
1 1/3  cups  sugar
1/2  cup  cornstarch
1/2  teaspoon  salt
2  tablespoons  butter
3    egg yolks, slightly beaten
1  teaspoon  vanilla
1    bakes 9-inch pie shell
3    egg whites
6  tablespoons  sugar

Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater 1 minute, or until blended. Sift sugar, cornstarch, and salt together, and add a small amount of chocolate mixture, stirring until smooth. Return to double boiler, add butter and stir constantly until thickened. Cook 10 minutes longer, stirring occasionally. Pour a small amount over egg yolks, stirring vigorously. Return to double boiler and cook until thickened. Remove from fire and add vanilla. Cool. Pour mixture into pie shell. Beat egg whites until stiff, add sugar and beat until mixture thickens again. Pile lightly on filling. Bake in moderate oven (325 degrees) 20 minutes or until slightly browned. Busted by Barb

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