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Chocolate Chiffon Pie

Blender.Splendor's picture
Ingredients
  Unflavored gelatin 1 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
  Boiling water 2 Tablespoon
  Eggs 4 , separated
  Chocolate sauce 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  9 inch graham cracker crust 170 Gram
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Blending
Dish: 
Pie
Interest: 
Gourmet
Servings: 
1

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