Chocolate Chiffon Pie
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 290. Vision transcription from the scanned page; needs review.
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Ingredients
- 4 egg yolks
- 1 teaspoon vanilla
- 1/2 cup sugar
- 1 envelope unflavored gelatin
- 2 squares (2 ounces) unsweetened chocolate, melted
- 4 egg whites
- 1/3 cup sugar
- Baked Pastry Shell (see recipe, page 293)
Instructions
- Beat egg yolks and vanilla about 5 minutes or till thick and lemon colored. In a saucepan combine the 1/2 cup sugar and gelatin. Stir in 3/4 cup water. Cook and stir till gelatin dissolves. Stir in chocolate. Cook and stir till mixture boils and is smooth. Pour gelatin mixture in a thin stream into yolk mixture, beating constantly. Chill to consistency of corn syrup, stirring occasionally.
- Remove from refrigerator (gelatin mixture will continue to set). Immediately beat egg whites till soft peaks form. Gradually add the 1/3 cup sugar, beating till stiff peaks form. When gelatin is partially set (consistency of unbeaten egg whites), fold in stiff-beaten whites. Chill till mixture mounds when spooned. Spoon into pastry shell. Cover and chill for 8 hours or till set.
- Mocha Chiffon Pie: Prepare as above, except stir in 3 to 4 teaspoons instant coffee crystals with the water.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Chocolate cream pie.jpg" by jeffreyw; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Chocolate_cream_pie.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.