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Chocolate Chiffon Pie
Author/Submitted by:
Servings: 8
Categories:
Chocolate
/
Desserts
/
Pies & Pastries
Ingredients:
chocolate pastry shell- 1 1/2
c
flour 1/2
t
salt 1/2
c
crisco 3
tb
sugar 2
tb
cocoa 3
tb
ice water
chiffon filling- 1
unflavored gelatin envelope 1/4
c
cold water 1/2
c
strong brewed coffee 6
oz
chocolate chips 4
eggs,
separated
1/2
c
sugar 1/4
t
salt 1
t
vanilla
whipped cream garnish
Directions:
PASTRY SHELL: Put chilled dry ingredients in food processor. Add
chilled Crisco, process until resembles coarse meal. Gradually add iced
water through feed tube till dough holds together but is not wet or
sticky---not more than 30 seconds. Turn dough out onto saran, top with
another piece of saran, and flatten into a disc. Wrap and refrigerate at
least 30 minutes. Roll between two pieces of waxed paper to fit a 10"
pie plate. Remove top layer of waxed paper and place pastry onto pie
plate. Remove paper, flute edge, prick bottom with fork and bake at 450
degrees 10-12 minutes. Cool on a rack. FILLING: Soften gel in cold
water 5 minutes. Heat chips and coffee in double boiler until melted,
stirring constantly. Remove from heat, add gelatin, stir until
dissolved. Beat egg yolks well. Add yolks, 1/4 C of the sugar, salt and
vanilla to chocolate. Beat egg whites till foamy. Gradually add
remaining 1/4 c sugar and beat till stiff. Fold into chocolate mixture,
pile lightly into shell. Chill until firm, top with Whipped Cream.
Freezes well and tastes great
By KKBG35A RUTH BURKHAR
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