Chocolate Honey Chiffon Pie Recipes

CHOCOLATE CHIFFON PIE

Steps:

• Preheat the oven to 325 degrees F.
• For the crust: In a small bowl, combine the gingersnap crumbs, butter and granulated sugar. Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 6 minutes. Let cool on a wire rack.
• For the filling: In a small bowl, combine the gelatin and 1/2 cup cool water and let sit for 5 minutes until the gelatin softens and blooms.
• In a medium saucepan over medium-high heat, bring the milk, cocoa powder, 1/4 cup granulated sugar and the salt to a simmer, stirring constantly. Remove from the heat and add the gelatin mixture, stirring until the gelatin is completely dissolved.
• Put the egg yolks in a medium bowl and beat lightly. Gradually, in a slow stream, add 1/4 cup of the chocolate mixture to the egg yolks while whisking constantly. Pour the chocolate-yolk mixture into the pan with the remaining chocolate mixture. Cook over medium heat, stirring constantly, until slightly thickened, about 8 minutes. Let cool until barely warm, about 20 minutes.
• In a large bowl using an electric mixer, whip the egg whites to soft peaks. Add the remaining 2 tablespoons granulated sugar and the vanilla and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in three additions.
• Spoon the chocolate mixture into the cooled pie crust. Cover and refrigerate for 2 hours.
• For the topping: Whip the cream with the confectioners' sugar in a bowl. Place dollops of whipped cream on the pie and grate the chocolate on top, if desired.
• Cook's Note: Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
• A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CHOCOLATE HONEY CHIFFON PIE

Steps:

• Use a food processor to crush the graham crackers, then add the sugar and butter and combine well. (Or if you don't have a food processor, put the crackers in a ziplock and crush with a rolling pin, then mix it all together in a bowl.)
• Press the mixture into an 8 or 9 inch pie plate. Use a measuring cup to press into the edges of your pie plate.
• Stash it in the fridge while you make the filling.
• Separate the eggs. Break the whites into a large bowl or stand mixer. Put the yolks in a small bowl and set nearby.
• Spoon the sour cream into a 1/2 measuring cup and have it nearby; you'll need it handy when working with the chocolate.
• Fill your smallest saucepan with about 2 inches of water and set over high heat on the stove. Place a metal or glass bowl on top of the pan. Let the water come to a bowl. Make sure you use hot pads when you touch the bowl. (This is a homemade double boiler. I don't have one. If you do, then use that!)
• Add 6 ounces of chocolate (1 cup) to the bowl and stir occasionally until melted.
• As soon as the chocolate is melted, remove it from the heat (leave the pan boiling), add the yolks to the center of the chocolate, and whisk vigorously. You have to move fast! Don't let those eggs curdle on you. If you can get someone else to add the yolks while you are stirring, that's easiest, but not necessary.
• Replace the bowl of chocolate over the pan of boiling water and whisk for about 30 seconds, or slightly more, until the mixture forms a ball and pulls away form the sides of the pan. Immediately remove the bowl from the heat. Stir in the sour cream and beat with a whisk until smooth.
• While the chocolate is melting, begin preparing the egg whites. Add the salt to the whites in the bowl; measure the honey and set it nearby.
• Beat the whites until stiff but not dry, then very gradually add the honey while continuing to beat until stiff peaks form. Do not despair if the whites look soft after you add the honey. Beat for 4 or 5 minutes, and they will stiffen beautifully. The bigger the beater and the more powerful the mixer, the easier and quicker this job is, but no matter what type beater you use, it will work if you just keep at it.
• When the egg whites are stiff, gently and gradually fold them into the chocolate mixture.
• Spoon the mixture into the prepared crust and spread to the edges.
• Poke toothpicks all over the pie so that they stick up. Cover with plastic wrap and store the pie in the fridge for at least 3 hours, overnight is better.
• Put 1/2 cup of semisweet chocolate in a small bowl with 1 teaspoon of shortening. Microwave in 30 second intervals until it is melted. Spread melted chocolate very thinly on the back of a metal baking sheet and freeze for 5 minutes.
• Using a metal spatula, scrape the chocolate off. I like to use my spatula upside down. When the chocolate is the right temperature it will curl. If it is just coming off in shards, wait a minute. You can always put it back in the freezer if you need to.
• Sprinkle the chocolate curls over the pie. At this point you can put it back in the fridge, covered for a day or two.
• Garnish with whipped cream and enjoy!

FURR'S CAFETERIA CHOCOLATE BLISS PIE

Steps:

• Combine sugar and flour in a large bowl; add eggs and buttermilk, blend with a mixer. Blend in butter and vanilla extract, and pour into unbaked pastry shell.
• Bake at 350 degrees F for 45 minutes or until set.
• Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle.n Do not overcook, or the pie will have the consistency of an omelet instead of a custard.
• Cool on a wire rack for 10 minutes.
• Melt the chocolate, pour over the pie and spread evenly. Cool in freezer for about 45 minutes to set chocolate.
• Instead of buttermilk, you can use cow, soy almond, or coconut milk and two tablespoons buttermilk powder.

CHOCOLATE CHIFFON PIE

Steps:

• Heat the oven to 325°F.
• Make the crust. In a small bowl, combine the gingersnap crumbs, butter, and granulated sugar. Press the crumb mixture into a 9-inch pie pan and bake for 6 minutes. Remove the pan from the oven and cool on a wire rack.
• Make the filling. In a small bowl, combine the gelatin with 1/2 cup cool water and let sit for 5 minutes until the gelatin softens and blooms.
• In a medium saucepan set over medium-high heat, bring the milk, cocoa, 1/4 cup of the granulated sugar, and the salt just to a simmer, stirring constantly. Remove the pan from the heat and add the gelatin, stirring until the gelatin is completely dissolved.
• Put the egg yolks into a medium bowl and beat lightly. Gradually, in a slow stream, add 1/2 cup of the chocolate mixture to the egg yolks while whisking continually. Pour the chocolate-egg yolk mixture into the pan with the remaining chocolate mixture. Cook, stirring constantly, over medium heat until slightly thickened, about 8 minutes. Remove the pan from the heat and let cool for about 20 minutes or until barely warm.
• Using an electric mixer, in a large bowl, whip the egg whites to soft peaks. Add the remaining 2 tablespoons granulated sugar and the vanilla, and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in three additions.
• Spoon the chocolate mixture into the cool pie crust. Cover and refrigerate for 2 hours.
• Whip the cream with the confectioners' sugar. Place dollops of cream over the pie. Grate the semisweet chocolate over the pie.

TANGY LEMON CHIFFON PIE

Steps:

• In a small saucepan, sprinkle gelatin over water; let stand 2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over low heat until sugar is dissolved., In a medium bowl, beat egg yolks on high speed about 5 minutes or until pale yellow. Gradually drizzle hot gelatin mixture into yolks, beating constantly. Return yolk mixture to same saucepan. Stir in lemon juice. Cook over low heat until mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature. In a large bowl, combine cream, food coloring if desired and remaining sugar. Beat a high speed until soft peaks form. Add cooled lemon mixture. Continue beating at high speed until stiff peaks form., Microwave chocolate and shortening in a small resealable plastic bag on high for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10-15-second intervals until melted. Spoon half of lemon filling into pastry shell. Cut a small hole from corner of bag and drizzle half of chocolate over filling. Top with remaining filling. Drizzle remaining chocolate over pie. Chill pie at least 2 hours before serving. Garnish with raspberries, mint and lemon.