How To make Chocolate Chiffon Pie
CHOCOLATE PAStrY SHELL:
1 1/2 cups Flour
1/2 teaspoon Salt
1/2 cup Crisco
3 tablespoons Sugar
2 tablespoons Cocoa
3 tablespoons Water iced
:
CHIFFON FILLING 1 package Unflavored gelatin
1/4 cup Water :
cold
1/2 cup Strong brewed coffee
6 ounces Chocolate chips
4 Eggs separated
1/2 cup Sugar
1/4 teaspoon Salt
1 teaspoon Vanilla
Whipped cream for garnish
PAStrY SHELL: Put chilled dry ingredients in food processor. Add chilled Crisco, process until resembles coarse meal. Gradually add iced water through feed tube till dough holds together but is not wet or sticky:
not more than 30 seconds. Turn dough out onto saran, top with another piece of saran, and flatten into a disc. Wrap and refrigerate at least 30 minutes. Roll between two pieces of waxed paper to fit a 10" pie plate. Remove top layer of waxed paper and place pastry onto pie plate. Remove paper, flute edge, prick bottom with fork and bake at 450~ 10-12 minutes. Cool on a rack.
FILLING: Soften gelatin in cold water 5 minutes. Heat chips and coffee in double boiler until melted, stirring constantly. Remove from heat, add gelatin, stir until dissolved. Beat egg yolks well. Add yolks, 1/4 C of the sugar, salt and vanilla to chocolate. Beat egg whites till foamy. Gradually add remaining 1/4 c sugar and beat till stiff. Fold into chocolate mixture, pile lightly into shell. Chill until firm, top with Whipped Cream. Freezes well and tastes great
How To make Chocolate Chiffon Pie's Videos
How To Make Chocolate Chiffon Pie
FULL RECIPE BELOW
Follow along with us as we teach you how to make a gorgeous chocolate chiffon pie in the online cooking class. Once you learn just how airy and amazing this pie is, you won’t be able to stop making it!
CHIFFON PIE RECIPE:
Ingredients
2 oz. Unsweetened chocolate
5 fl. oz. water
3 oz. egg yolks
3 oz. sugar
0.2 oz. gelatin
1.5 oz. cold water
4 oz. egg whites
5 oz. sugar
Directions
1. Soften the gelatin in the water and set aside.
2. In a sauce pan on low heat warm the chocolate and water and bring to a boil. 3. Whip the egg yolks and sugar until they turn light in color. On low speed very carefully pour the chocolate and gelatin/water mixture into the egg yolk mixture. Return the mixture to the pot and cook until thickened. Remove from heat and add the gelatin and mix until dissolved. Chill slightly but not set.
4. Whip the egg whites with half of the sugar to a soft peak and add the remaining sugar and whip until firm and glossy.
5. Fold the chocolate mixture into the meringue and pour into a pre-baked pie shell. Chill 4 hours until firm, serves with fresh whipped cream, raspberries and chocolate sauce.
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Simple Peppermint Chocolate Chiffon Pie | A Retro Recipe that will CHANGE YOUR LIFE!
My favourite retro recipe I’ve made so far!
This SIMPLE almost no-bake pie is the richest, yet lightest chocolate pie you could wish for!
Have you tried making any other variations of chiffon pies? Let me know in the comments below!
INGREDIENTS:
1 envelope unflavoured gelatin (7g)
¼ cup cold water
½ cup strong coffee
6 oz semi-sweet chocolate pieces
4 eggs, separated
½ cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
Chocolate pie shell, baked (recipe below)
Whipped cream
Peppermint-stick candy
METHOD:
Sprinkle gelatin on ¼ cup cold water to soften.
Heat coffee and chocolate together until chocolate is melted, stirring constantly. Remove from heat; add softened gelatin and stir until dissolved.
Beat egg yolks thoroughly. Add yolks, ¼ cup sugar, salt, and vanilla to chocolate mixture; mix well.
Chill until slightly thickened. Beat egg whites until foamy. Gradually add remaining sugar and beat until stiff. Fold egg whites into chocolate mixture; pile lightly into cold chocolate pie shell. Chill until firm. Garnish with whipped cream and peppermint candy bits if desired.
Makes 6 to8 servings.
Recipe from 'The Women's Day Encyclopedia of Cookery'.
CHOCOLATE PIE SHELL INGREDIENTS:
(Makes one 8 or 9 inch pie shell)
1 ½ cups sifted all purpose flour
½ teaspoon salt
2 tablespoons cocoa
½ cup shortening
METHOD:
Mix dry ingredients well. Cut in shortening until pieces are the size of peas. Sprinkle 3 tablespoons cold water over flour mixture, mixing until dough forms a ball when pressed together. Roll out between two sheets of wax paper. Remove top sheet of paper; invert pastry on pie pan. Remove second paper and fit pastry into pan. Flute edge. Prick with fork and bake in preheated very hot oven (450F) for 10 to 12 minutes.
0:00 - 1:37 - Intro
1:38 - 5:57 - Making Chocolate Crust
5:58 - 8:10 - Making Chiffon Filling
8:11 - 8:42 - Preparing Topping Elements
8:43 - 9:17 - Topping the Pie
9:17 - 12:22 - Tasting the Pie
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EASY NO BAKE CHOCOLATE CHIFFON PIE~~~
1 Oreo pie crust
1 box cream cheese-room temp
1 1/2 cups of milk
1 box instant Chocolate pudding
1-8oz Cool Whip
Whip cream cheese till smooth-add milk slowly and whip till smooth
add pudding and whip for 2 minutes
add 1/2 of the cool whip and fold into pudding mixture
spoon into pie shell and chill for 4 hours or more and when you get ready to serve add the remaining Cool Whip to the top or spoon on slices and enjoy!
Easy Chocolate Chiffon Pie|No bake Chocolate Dessert|New year special|Recipe given in description
Recipe:-
Marie Biscuits -2 packets(medium sized)
Melted Butter-100gms
Fresh Cream-300gms
Dark Chocolate (chopped)-250gms
Toppings:-Gems,nutties,chocolate sticks etc.
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Rich. Chocolate. Chiffon. Pie
Keto Chocolate Pie Made in 5 MINUTES | Gluten Free, Sugar Free, Low Carb Pie Recipe
This keto chocolate pie is made in 5 minutes! And, not only is it a low carb pie recipe, but it's a gluten free pie recipe too. It's also completely sugar free, but you'd never guess it by the way this chocolate pudding pie tastes.
FULL RECIPE:
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Things I used To Make This Chocolate Pudding Pie:
4-inch Bowl:
Cocoa Powder:
Blanched Almond Flour:
Confectioners Swerve: