Chocolate Chiffon Pie #2

  • on July 19, 2007
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Ingrients & Directions

1 Baked 9″ pie shell
1 tb Gelatine
1/4 c Cold water
6 tb Cocoa -or-
2 oz Melted chocolate
1/2 c Boiling water
4 Eggs; separated
1/2 c Sugar
1 ts Vanilla
1/4 ts Salt
1/2 c Sugar
Whipped cream

Soak gelatine in cold water. Combine cocoa with boiling water and stir
until smooth. Stir in soaked gelatine until it is dissolved. Stir in
lightly beaten egg yolks and 1/2 cup sugar. Chill until about to set. Add
vanilla. Beat with a whisk until they are light. Whip egg whites and salt
until stiff and fold in chocolate mixture with further 1/2 cup sugar. Fill
the pie shell. Chill the pie thoroughly. Shortly before serving cover top
with thinly sliced bananas and spread with whipped cream.



From archives. Downloaded from Glen’s MM Recipe Archive,

8 Servings

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