How To make Chocolate Chiffon Pie
CHOCOLATE PAStrY SHELL:
1 1/2 cups Flour
1/2 teaspoon Salt
1/2 cup Crisco
3 tablespoons Sugar
2 tablespoons Cocoa
3 tablespoons Water iced
:
CHIFFON FILLING 1 package Unflavored gelatin
1/4 cup Water :
cold
1/2 cup Strong brewed coffee
6 ounces Chocolate chips
4 Eggs separated
1/2 cup Sugar
1/4 teaspoon Salt
1 teaspoon Vanilla
Whipped cream for garnish
PAStrY SHELL: Put chilled dry ingredients in food processor. Add chilled Crisco, process until resembles coarse meal. Gradually add iced water through feed tube till dough holds together but is not wet or sticky:
not more than 30 seconds. Turn dough out onto saran, top with another piece of saran, and flatten into a disc. Wrap and refrigerate at least 30 minutes. Roll between two pieces of waxed paper to fit a 10" pie plate. Remove top layer of waxed paper and place pastry onto pie plate. Remove paper, flute edge, prick bottom with fork and bake at 450~ 10-12 minutes. Cool on a rack.
FILLING: Soften gelatin in cold water 5 minutes. Heat chips and coffee in double boiler until melted, stirring constantly. Remove from heat, add gelatin, stir until dissolved. Beat egg yolks well. Add yolks, 1/4 C of the sugar, salt and vanilla to chocolate. Beat egg whites till foamy. Gradually add remaining 1/4 c sugar and beat till stiff. Fold into chocolate mixture, pile lightly into shell. Chill until firm, top with Whipped Cream. Freezes well and tastes great
How To make Chocolate Chiffon Pie's Videos
EASY NO BAKE CHOCOLATE CHIFFON PIE~~~
1 Oreo pie crust
1 box cream cheese-room temp
1 1/2 cups of milk
1 box instant Chocolate pudding
1-8oz Cool Whip
Whip cream cheese till smooth-add milk slowly and whip till smooth
add pudding and whip for 2 minutes
add 1/2 of the cool whip and fold into pudding mixture
spoon into pie shell and chill for 4 hours or more and when you get ready to serve add the remaining Cool Whip to the top or spoon on slices and enjoy!
How to Make Chocolate Cream Pie with our Foolproof All-Butter Pie Dough
Bridget and Julia uncover the secrets to making Foolproof All-Butter Pie Dough and Chocolate Cream Pie.
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Get the recipe for Chocolate Cream Pie:
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BEST Chocolate Cream Pie Recipe
This Chocolate Cream Pie is completely no bake and egg free! The thick rich chocolate filling has an Oreo crust and a homemade whipped cream topping. It’s the BEST chocolate pie recipe!
PRINTABLE RECIPE:
RECIPE:
***BE SURE TO READ THE POST FOR EXTRA TIPS**
INGREDIENTS
1 9-inch Oreo Crust
4 ounces unsweetened chocolate, plus more for topping 113g
1 14 ounce can sweetened condensed milk 396g
2 cups heavy whipping cream 294ml
1/4 cup powdered sugar 29g
1 teaspoon vanilla extract 5ml
INSTRUCTIONS
Chop chocolate and place in a medium-sized microwave-safe bowl. Heat on 50% power in the microwave in 30-second increments, stirring between each, until melted and smooth.
Stir sweetened condensed milk into chocolate. Set aside. Doing this before making the whipped cream ensures the chocolate cools enough. Otherwise, let it sit about 5-10 minutes before using.
Place heavy whipping cream in the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat until stiff peaks (whipped cream) forms, slowly adding powdered sugar and vanilla during mixing.
Carefully FOLD half of the whipped cream mixture into the chocolate mixture. Do not stir or you will break the whipped cream. Place in prepared pan. Top with remaining whipped cream. Shave extra chocolate on top, for garnish, optional.
Chill pie at least 2 hours before slicing and serving. Store loosely covered in refrigerator.
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Keto Chocolate Chiffon Pie
Smooth and fluffy Keto Chocolate Chiffon Pie
You’ll need to make the chocolate pie crust from the previous video in in advance for this this pie.
How to make the BEST lemon chiffon pie - easy to make recipe
Hey guys, please be sure to enjoy this awesome lemon chiffon pie recipe. There are also other options that you can make if lemon is not your preference. Please be sure to also drop a like and SUB if you haven't yet
#lemon #lemonchiffonpie #pie
Graham cracker crust
Yield: enough for 1 9-in.
Ingredients:
4 oz Graham cracker crumbs
2 oz Sugar (optional, in my opinion too sweet)
2 oz. Butter, melted
Procedure:
1. Mix the crumbs and sugar in a mixing bowl.
2. Add the melted butter and mix until evenly blended; crumbs should be
completely moistened by the butter.
4. Spread the mixture evenly on the bottom and sides of the pan. Press another pan on top to pack the crumbs evenly.
5. Bake at 350°F (175°C) for 10 minutes.
6. Cool thoroughly before filling.
Pie filling recipes
Yield - one 9-inch pie
Vanilla Cream Pie:
16 oz. milk
2 oz. sugar
2 yolks
1 egg
1.25 oz cornstarch
2 oz. sugar
1 oz. butter
1 ½ tsp vanilla extract
In a heavy saucepan, dissolve the sugar in the milk and bring just to a boil.
With a whip, beat the egg yolks and whole eggs in a stainless-steel bowl.
Sift the starch and sugar into the eggs. Beat with the whip until perfectly smooth.
Temper the egg mixture by slowly beating in the hot milk in a thin stream.
Return the mixture to the heat and bring it to a boil, stirring constantly.
When the mixture comes to a boil and thickens, remove it from the heat.
Stir in the butter and vanilla. Mix until the butter is melted and completely blended in.
Pour into baked, cooled pie shells. Cool, then keep chilled.
Chilled pies may be decorated with whipped cream, using a pastry bag with a star tube.
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Variations:
COCONUT CREAM PIE FILLING
Add 2 oz (60 g) toasted, unsweetened coconut to the basic filling.
BANANA CREAM PIE FILLING
Using vanilla cream filling, pour half the filling into pie shells, cover with sliced bananas, and fill with the remaining
filling. (Bananas may be dipped in lemon juice to prevent browning.)
CHOCOLATE CREAM PIE FILLING
Ingredients:
Unsweetened chocolate 1 oz
Semisweet chocolate 1 oz
Melt together the unsweetened and semisweet chocolate and mix into the hot vanilla cream filling.
BUTTERSCOTCH CREAM PIE FILLING
Ingredients:
Brown sugar 8.5 oz
Butter 2.5 oz
Combine brown sugar and butter in a saucepan.
Heat over low heat, stirring, until the butter is melted and the ingredients are blended.
Prepare the basic vanilla cream filling recipe, but omit all the sugar and increase the starch to 1 1⁄2 oz. As the mixture comes to a boil, in step 5, gradually stir in the brown sugar mixture.
Finish as in the basic recipe.
LEMON PIE FILLING
Ingredients:
14 oz.Water
7 oz.Sugar
2.5 oz.Egg yolks
1.5 oz.Cornstarch
2 oz. Sugar
⅛ tsp salt
1 oz butter
3 oz lemon juice
Follow the procedure for vanilla cream filling, but use the above ingredients. Note that the lemon juice is added after the filling is thickened.
Chiffon pie (chocolate pie )
Guys what are you waiting for? Easy simple no bake recipe. Yummy filling your tummy. Do share your feedback in the comments section . Try it out. It's the best!! Melts in your mouth !!