Chocolate Chiffon Pie recipe

1 servings

1 (9 inch) pie crust, baked

1/4 cup cold water

1 envelope (1 tablespoon) unflavored gelatin

2 (1 ounce) squares unsweetened chocolate, grated

1/2 cup boiling water

4 egg yolks

1/2 cup white sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

4 egg whites

1/2 cup white sugar

Place cold water in a small bowl and sprinkle gelatin over top.

Set aside 5 minutes to soften.

Place grated chocolate in a large heat-proof bowl.

Pour boiling water over chocolate and stir until smooth.

Stir gelatin mixture into chocolate mixture; stir until gelatin is completely dissolved.

In a small bowl, whisk egg yolks with 1/2 cup sugar until smooth and light.

Whisk egg yolks into chocolate mixture, then stir in salt and vanilla extract.

Allow mixture to cool.

In a large glass or metal mixing bowl, beat egg whites until foamy.

Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks.

Fold egg whites into cooled chocolate mixture.

Spread into baked pastry shell and chill at least 2 hours, or until firm.