Chocolate Chiffon Pie With Heavy Cream
|Unflavored gelatin||1 Tablespoon (1 envelope)|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Eggs||2 , separated|
|Semisweet chocolate pieces||6 Ounce (1 package, 1 cup)|
|Vanilla extract||1 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
|Brazil nut crust||1|
1. Combine the gelatin, half the sugar and the salt in the top of a double boiler. Stir in the milk, egg yolks and chocolate pieces. Place over boiling water and cook, stirring constantly, until the gelatin has dissolved and the chocolate has melted, about six minutes.
2. Remove from the heat and beat with a rotary beater until the chocolate is blended. Stir in the vanilla and chill until the mixture mounds slightly when dropped from a spoon.
3. Beat the egg whites until stiff but not dry. Gradually add the remaining sugar and beat until stiff. Fold into the gelatin mixture. Fold in the whipped cream.
4. Turn the mixture into the prepared crust and chill until firm. Garnish with additional whipped cream and sprinkle with chopped Brazil nuts.