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Mocha Chiffon Pie

chef.expert's picture
Ingredients
  Milk 1 Cup (16 tbs)
  Unflavored gelatin 1 Ounce (1 Envelope)
  Unsweetened chocolate squares 2 Ounce (2 Squares)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Eggs 4 , separated
  Vanilla extract 1 Teaspoon
  Instant coffee powder 2 Tablespoon
  9 inch baked pie crust 1 , crumbled
Directions

Put milk in top part of small double boiler.
Sprinkle gelatin on milk and let stand for 5 minutes.
Add chocolate.
Stir until melted.
Beat 1/4 cup sugar and the salt with the egg yolks.
Beat sauce into egg yolks.
Put over simmering water and cook, stirring constantly, until mixture is thickened and coats a metal spoon.
Remove from heat and add vanilla and coffee.
Chill until thickened but not firm.
Beat egg whites until foamy; gradually add remaining sugar, beating until stiff but not dry.
Fold this meringue into gelatin mixture.
Pile lightly in crumb crust; chill until firm.
Serve plain, or spread with sweetened whipped cream.
If desired, sprinkle with shaved chocolate, freshly ground nutmeg, chopped candied gingerroot, flaked coconut, chopped nuts, or crushed nut brittle.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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