Chocolate Chiffon Pie Easy Recipes

CHOCOLATE CHIFFON PIE

Steps:

• Position a rack in the center of the oven and heat the oven to 350°F.
• Pulse the cookies in a food processor until very finely ground. With the processor running, pour the melted butter through the feed tube and process until combined. Transfer the mixture to a 9-inch glass pie plate and press it firmly into the bottom and up the sides. Bake until the crust is firm in the center and fragrant, 10 to 12 minutes. Transfer to a wire rack to cool completely.
• Fill a 3-quart saucepan with about 1 inch of water and bring to a simmer over medium-low heat. Put the chocolate liqueur in a small bowl. Sprinkle the gelatin over the top and let stand at least 5 minutes.
• Meanwhile, put the chocolate in a medium bowl. Separate the eggs, putting the whites in another medium bowl and the yolks in a large metal bowl.
• Whisk 1/4 cup of the sugar into the yolks until combined, then whisk in the milk and the salt. Set the bowl over the pot of simmering water (the bottom of the bowl should not touch the water) and cook, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and holds a line when you draw your finger through it, 4 to 6 minutes. (The custard should reach at least 160°F on an instant-read thermometer and should not go over 180°F.) Remove from the heat.
• Whisk the gelatin mixture into the hot custard until completely melted. Pour the custard over the chocolate and let stand 1 minute. Whisk until the chocolate is melted, then whisk in the heavy cream and vanilla.
• Prepare an ice water bath by filling a large metal bowl with a few inches of ice and water. Put the bowl of chocolate custard in the ice water bath and whisk constantly until the mixture is just thick enough to hold a ribbon when drizzled over itself, about 3 minutes. Immediately remove from the ice water bath.
• Beat the egg whites with an electric mixer on medium speed until soft peaks form, 2 to 3 minutes. Beat in the remaining 1/4 cup of sugar, 1 Tbs. at a time, and continue to beat just until stiff peaks form, 1 to 2 minutes more.
• Gently whisk a third of the egg whites into the cooled chocolate custard to lighten it. Fold in the remaining whites. Spoon the mixture into the chocolate crust and refrigerate until firm, at least 4 hours.
• Put the cream and sugar in a chilled medium bowl and beat with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Spoon the whipped cream on the pie.
• If you like, decorate the pie with chocolate shavings by slightly heating the chunk of chocolate (30 to 50 seconds in the microwave, or pass a side briefly over a flame) and shaving it with a vegetable peeler onto the pie. Serve chilled.

CHOCOLATE CHIFFON PIE

Steps:

• Melt butter in saucepan; stir in coconut and remove from heat.
• Press mixture against sides and bottom of a 9" pie plate; refrigerate.
• Combine gelatin, 1 cup of the sugar, salt, water and chocolate in saucepan.
• Place over low heat until chocolate melts and sugar dissolves; remove from heat.
• Beat yolks slightly in medium bowl.
• Stir a little of the hot chocolate mixture into the yolks; return all to saucepan.
• Heat, stirring occasionally, just until boiling.
• Transfer to a bowl; cool rapidly over ice water, stirring occasionally until mixture mounds.
• Add vanilla extract.
• Beat whites and cream of tartar in a large bowl until foamy.
• Gradually beat in remaining one cup sugar until meringue forms stiff, glossy peaks; do not underbeat.
• Fold meringue into chocolate mixture; chill briefly.
• Mound into coconut shell and refrigerate until firm, at least four hours.
• Garnish as desired.

EASY CHIFFON PIE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.

CHOCOLATE CHIFFON PIE

Steps:

• In a double boiler, break 5 Hershey chocolate bars into pieces, and melt with the marshmallows in 1/2 cup milk.
• Cool chocolate mixture in the refrigerator while you whip half of the whipping cream until stiff.
• Fold whipped cream into the chocolate mixture and pour into a baked pie shell.
• Refrigerate until set.
• Whip remaining whipping cream and sweeten to taste with confectioner's sugar.
• Top the pie with the sweetened whipped cream.
• If desired, freeze the remaining Hershey chocolate bar, and grate over the top of the pie.

CHOCOLATE CHIFFON CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.

FRUIT CHIFFON PIE

Steps:

• Sprinkle the gelatin over the cold water and set aside to soften for 5 minutes.
• Combine 2/3 cup sugar, the rehydrated gelatin, and the mashed fruit in a saucepan. Cook to a full rolling boil, stirring constantly. Immediately remove the pan from the heat and set the bottom of the pan in cold water; cool just until the mixture mounds slightly when dropped from a spoon.
• Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms medium-stiff glossy peaks.
• Use a whisk or spatula to fold the fruit mixture into the meringue. Meanwhile, whip the cream in a cold bowl until medium-stiff peaks form.
• The filling mixture should be no warmer than room temperature when you add the whipped cream. Add one third of the whipped cream into the filling mixture, mixing gently until combined. Fold in the remaining whipped cream and pile the filling into the cooled baked pie shell. Chill several hours until set.