Chocolate Chiffon Pie

Here is a recipe from my late grandma. The creamy chocolate filling is light as a cloud. You can serve each slice with a dollop of whipped cream if you like. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 252 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 4 egg whites
• ½ cup boiling water
• 4 egg yolks
• 1 (9 inch) pie crust, baked
• 2 (1 ounce) squares unsweetened chocolate, grated
• ¼ cup cold water
• 1 envelope (1 tablespoon) unflavored gelatin

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.