Cookstr.com

Chocolate Chiffon Pie

Updated June 08, 2016

Rich and indulgent, this pie offers a satisfying contrast between a light, smooth mousse-like filling and a crunchy crumb crust.

Makes10 servings

Preparation Time20 min

Cooking Time8 min

Cooking MethodBaking

CostModerate

Challenging

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Cooking for a date, Formal Dinner Party

Recipe CourseDessert

Dietary ConsiderationPeanut Free, Tree Nut Free

EquipmentElectric Mixer

MealDinner

MoodRomantic

Taste and TextureChocolatey, Creamy, Light, Rich

Type of DishChocolate Dessert, Pie

Ingredients

  • 1½ cups graham cracker crumbs
  • 2 tbsp sugar
  • 5 tbsp butter, melted
  • 1 envelope unflavored gelatin powder
  • 2/3 cup heavy cream
  • 2 oz (55g) unsweetened chocolate, chopped
  • ¼ tsp pure vanilla extract
  • 2 large eggs, separated
  • 1 large egg yolk
  • ¾ cup sugar
  • Pinch salt
  • ¼ tsp cream of tartar
  • ¾ cup heavy cream
  • 2 tbsp confectioners sugar
  • Grated bittersweet chocolate
  • 9 in (23cm) tart pan with a removable bottom

Instructions

To make the crust, preheat the oven to 375°F (190°C). Mix the graham cracker crumbs, butter, and sugar until combined. Press firmly and evenly in a 9in (23cm) tart pan with a removable bottom. Bake for about 10 minutes, or until the crust looks set. Let cool completely on a wire rack.

To make the filling, sprinkle the gelatin over ¼ cup water and let stand about 5 minutes, until spongy. Meanwhile, heat the cream in a medium saucepan over medium heat until simmering. Remove from the heat, add the chocolate and vanilla, and stir until the chocolate melts. Add the softened gelatin and whisk well until dissolved.

Meanwhile, using an electric mixer, beat the 3 egg yolks with ½ cup of the sugar and the salt for about 2 minutes, until the mixture is thick and creamy. Slowly beat in the chocolate mixture, mixing until well blended. Cover the bowl with plastic wrap and refrigerate about 15 minutes, or until cool and on the verge of setting.

Beat the egg whites and cream of tartar in a large bowl until soft peaks form. Beat in the remaining ¼ cup sugar, one tablespoon at a time, until stiff peaks form. Remove the chocolate mixture from the refrigerator and beat with the mixer for 2 minutes. Stir in about one-fourth of the whites, then fold in the remainder. Spoon the chocolate mixture into the crumb crust and smooth the top.

In a separate bowl, beat the cream with the confectioner's sugar until stiff peaks form. Swirl the whipped cream over the filling. Grate additional chocolate over the cream. Refrigerate for at least 2 hours. Remove the sides of the pan and serve chilled.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Ohh this looks exactly like French Silk Pie. The name is different, so I wonder if the taste is different too.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password