Nutritional Info

Nutrition Facts

Serving Size 1 (100g)

Calories 138
Calories from Fat 84 (61%)
Amount Per Serving %DIV
Total Fat 9.3g 14%
Saturated Fat 5.5g 28%
Monounsaturated Fat 3.2g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 147.3mg 49%
Sodium 117.5mg 5%
Potassium 71.2mg 2%
Total Carbohydrate 5.5g 2%
Dietary Fiber 0g 0%
Sugars 1.1g
Protein 5.7g 11%

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Recipe Description
Chiffon pies are wonderful, old fashioned, whipped delights. This chocolate version is heavenly, and just light enough to be served after a romantic dinner for two.
Prep time
4 hr 20 min
Cook time
8 min
Ready In
4 hr 28 min

Ingredients

Serves Tool

Serves To:USMetric
7 Ounce(oz)  digestive biscuits, crushed
3 Ounce(oz)  butter, melted
1/4 Teaspoon(t)  salt
70 Teaspoon(t)  whipping cream
1 Teaspoon(t)  vanilla essence
2   extra large eggs, separated
3 53/100 Gram(g)  sugar
1 Tablespoon(T)  gelatin
8 Ounce(oz)  milk
1 Ounce(oz)  plain chocolate

Preparation

Place a baking sheet in the oven and preheat to 350°F. For the crust: Mix the crushed digestive biscuits and butter in a bowl. Press evenly over the bottom and side of a 9 inch pie plate. Bake for 8 minutes. Let cool. Chop the chocolate, then grate in a food processor or blender. Set aside. Place the milk in the top of a double boiler. Sprinkle over the gelatin. Let stand a few minutes to soften. Set the top of a double boiler over hot water. Add half the sugar, the chocolate and the egg yolks. Stir until dissolved. Add the vanilla essence. Set the top of the double boiler in a bowl of ice and stir until the mixture reaches room temperature. Remove from the ice and set aside. Whip the cream lightly. Set aside. With an electric mixer, beat the egg whites and salt until they hold soft peaks. Add the remaining sugar and beat only enough to blend. Fold a dollop of egg whites into the chocolate mixture, then pour back into the whites and fold in. Fold in the whipped cream and pour into the pie shell. Put in the freezer until just set, about 5 minutes. If the center sinks, fill with any remaining mixture. Refrigerate for 3 to 4 hours. Decorate with whipped cream and chocolate curls, if desired. Serve cold.

Additional notes

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Chocolate Chiffon Pie
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