Serves 6
370 min
Chocolate Chiffon Pie
Recipe GLPR409ff4cc20666f
A light and airy chocolate chiffon pie featuring a delicate, mousse-like filling made with whipped egg whites and cream, set atop a rich chocolate cookie crumb crust. The silky filling is infused with melted chocolate and stabilized with gelatin, creating an elegant dessert with a delightfully fluffy texture. This showstopping pie is perfect for special occasions and serves beautifully when chilled.
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Ingredients
1 cup chocolate cookie crumbs, finely ground
1/3 cup unsalted butter, melted
1/2 cup walnuts or pecans, finely chopped
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 cup whole milk
1 envelope unflavored gelatin
2/3 cup granulated sugar, divided
6 squares (1 ounce each) semisweet chocolate, chopped
1 square (1 ounce) unsweetened baking chocolate, chopped
2 large eggs, separated
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
1 1/2 cups heavy whipping cream
Directions
Preheat oven to 350°F. In a medium bowl, combine the chocolate cookie crumbs, chopped nuts, 2 tablespoons sugar, cinnamon, and melted butter. Mix thoroughly until the crumbs are evenly moistened with butter.
Transfer the crumb mixture into a 9-inch pie pan. Using the back of a large spoon or the bottom of a measuring cup, press the mixture firmly and evenly across the bottom and up the sides of the pan, creating an even crust.
Bake the crust for 10 minutes until the edges are just barely golden. Avoid over-browning. Remove from oven and cool completely on a wire rack.
While the crust cools, chop the semisweet and unsweetened chocolate into small pieces and set aside.
Create a double boiler by placing a heatproof bowl (ceramic, glass, or stainless steel) over a saucepan filled with 2 inches of simmering water, ensuring the bowl does not touch the water. Pour the milk into the bowl.
Sprinkle the unflavored gelatin over the milk and let it stand for 5 minutes to soften.
Add 2/3 cup sugar, the chopped chocolate pieces, and the 2 egg yolks to the milk mixture. Cook over the simmering water, stirring frequently with a rubber spatula or wooden spoon, until the chocolate melts and the mixture thickens. Continue cooking until the mixture reaches 160°F on a candy or instant-read thermometer, approximately 12–15 minutes.
Remove the bowl from the heat and stir in the vanilla extract. Set the chocolate mixture aside.
In a medium bowl, whip the heavy cream with an electric mixer on medium speed until soft peaks form. Transfer to the refrigerator until ready to use.
In another medium bowl with clean beaters, beat the 2 egg whites on low speed until foamy. Add the cream of tartar, increase the mixer speed to high, and beat until soft peaks form. Gradually add the remaining sugar while continuing to beat until stiff peaks form. Use the egg whites within 20 minutes.
Chill the chocolate mixture by placing the bowl in a larger bowl filled with ice water. Stir occasionally for the first 10 minutes, then stir frequently for an additional 10 minutes until the mixture cools and thickens noticeably.
Remove the chocolate mixture from the ice water. Stir a large spoonful of the whipped egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites gently.
Fold in the whipped cream until well combined, leaving a few streaks of chocolate visible for visual appeal.
Pour the chocolate chiffon filling into the cooled pie crust. Refrigerate for at least 3–4 hours until completely set.
Serve the pie chilled. Store any leftovers in the refrigerator.
