Chocolate Chiffon Pie
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Boiling water||2 Tablespoon|
|Eggs||4 , separated|
|Chocolate sauce||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|9 inch graham cracker crust||170 Gram|
Soften gelatine in cold water in Osterizer container.
Add hot water and process at STIR until dissolved.
Push BLEND button, remove cover, add the egg yolks, chocolate sauce, salt and flavoring, and continue processing until thoroughly blended.
Chill in refrigerator.
Beat egg whites with rotary beater until foamy.
Gradually add the sugar and beat until stiff.
Fold the chilled chocolate mixture into the egg whites.
Pour into the prepared pie shell.
Chill until set.