Ingredients
-
-
1 3/4
-
2
-
1
-
-
2 1/2
-
1
-
1/4
-
1/4
-
1
-
4
-
3
-
1
-
1
-
1
Directions
Chocolate Chiffon Pie, From A Southerly Course by Martha Foose Hall, Instant Espresso powder
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Steps
|
1
Done
|
Heat the Oven to 325f. |
|
2
Done
|
Make the Crust. in a Small Bowl, Combine the Gingersnap Crumbs, Butter, and Granulated Sugar. Press the Crumb Mixture Into a 9-Inch Pie Pan and Bake For 6 Minutes. Remove the Pan from the Oven and Cool on a Wire Rack. |
|
3
Done
|
Make the Filling. in a Small Bowl, Combine the Gelatin With 1/2 Cup Cool Water and Let Sit For 5 Minutes Until the Gelatin Softens and Blooms. |
|
4
Done
|
in a Medium Saucepan Set Over Medium-High Heat, Bring the Milk, Cocoa, 1/4 Cup of the Granulated Sugar, and the Salt Just to a Simmer, Stirring Constantly. Remove the Pan from the Heat and Add the Gelatin, Stirring Until the Gelatin Is Completely Dissolved. |
|
5
Done
|
Put the Egg Yolks Into a Medium Bowl and Beat Lightly. Gradually, in a Slow Stream, Add 1/2 Cup of the Chocolate Mixture to the Egg Yolks While Whisking Continually. Pour the Chocolate-Egg Yolk Mixture Into the Pan With the Remaining Chocolate Mixture. Cook, Stirring Constantly, Over Medium Heat Until Slightly Thickened, About 8 Minutes. Remove the Pan from the Heat and Let Cool For About 20 Minutes or Until Barely Warm. |
|
6
Done
|
Using an Electric Mixer, in a Large Bowl, Whip the Egg Whites to Soft Peaks. Add the Remaining 2 Tablespoons Granulated Sugar and the Vanilla, and Whip to Stiff Peaks. Gently Fold the Cooled Chocolate Mixture Into the Meringue in Three Additions. |
|
7
Done
|
Spoon the Chocolate Mixture Into the Cool Pie Crust. Cover and Refrigerate For 2 Hours. |
|
8
Done
|
Whip the Cream With the Confectioners' Sugar. Place Dollops of Cream Over the Pie. Grate the Semisweet Chocolate Over the Pie. |
