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Chocolate Chiffon Pie With Coconut Crust

sweet.chef's picture
the chocolate chiffon pie is a frozen pie made with a coconut crust. Prepared with a filling made of gelatin, chocolate and egg mix, the chocolate chiffon pie is flavored with a hint of vanilla. The chocolate chiffon pie can be served with a drizzle of whipped cream on top or a trimming of chocolate syrup made with cornstarch.
  Unflavored gelatin 7 Gram
  Cold water 1⁄4 Cup (4 tbs)
  Boiling water 1⁄2 Cup (8 tbs)
  Unsweetened chocolate square 1 Ounce
  Egg yolks 3
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Vanilla 1 Teaspoon
  Egg whites 3
  Sugar 1⁄2 Cup (8 tbs)
  Coconut 250 Gram (9 Inch)

Soften gelatin in cold water.
In saucepan, combine boiling water and chocolate.
Stir over low heat till blended; remove from heat.
Add softened gelatin and stir till dissolved.
Beat egg yolks till thick and light.
Gradually beat in 1/3 cup sugar; add salt and vanilla.
Gradually stir in chocolate mixture.
Chill till mixture mounds when spooned.
Stir until smooth.
Beat egg white till soft peaks form.
Gradually add 1/2 cup sugar, beating till stiff peaks form.
Fold into chocolate mixture.
Pile into Coconut Crust.
Chill till firm.
Top with whipped cream drizzle with Syrup Trim: Stir 1 1/2 tablespoons light corn syrup and one half 1ounce square unsweetened chocolate over low heat till blended

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Chocolate Chiffon Pie With Coconut Crust Recipe