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
Chocolate Chiffon Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Chiffon Cake. This Chocolate Chiffon Cake is so versatile. At its simplest just dust the top of the cake with cocoa powder or powdered sugar. To dress it up, you can pour a rich and glossy chocolate glaze over the top, letting it drip attractively down the sides of the cake. But at its most decadent you can turn it into a layer cake, by splitting it in half and filling it with a delicious mocha flavored whipped cream. Then pour the chocolate glaze over the top, only this time smooth the glaze over the entire sides of the cakes. Finish it off with lovely swirls of the mocha whipped cream, and you have a beautiful and delicious party cake.
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Ingredients:
Digestive Biscuits - 15-16
Melted Butter - 8-9 tbsp
For Filling:
Dark chocolate -200 gm
Cream - 3/4 cup(185 ml)
Butter - 3 tbsp
Coffee Powder - 1 tsp
Walnuts For garnishing
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Easy Chiffon Cake Recipe
Tender and light as air, this Chiffon Cake is a classic recipe perfect for any occasion. It’s tall and fluffy while being soft and springy. Plus, thanks to the egg yolks and oil, this cake is unbelievably moist. Delicious on its own or topped with powdered sugar, whipped cream, berries or almost anything! Homemade chiffon cakes are definitely underrated, they are so incredibly soft and you can use them for things like trifle, sheet cakes, and more!
RECIPE:
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Rich. Chocolate. Chiffon. Pie
Simple Peppermint Chocolate Chiffon Pie | A Retro Recipe that will CHANGE YOUR LIFE!
My favourite retro recipe I’ve made so far!
This SIMPLE almost no-bake pie is the richest, yet lightest chocolate pie you could wish for!
Have you tried making any other variations of chiffon pies? Let me know in the comments below!
INGREDIENTS:
1 envelope unflavoured gelatin (7g)
¼ cup cold water
½ cup strong coffee
6 oz semi-sweet chocolate pieces
4 eggs, separated
½ cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
Chocolate pie shell, baked (recipe below)
Whipped cream
Peppermint-stick candy
METHOD:
Sprinkle gelatin on ¼ cup cold water to soften.
Heat coffee and chocolate together until chocolate is melted, stirring constantly. Remove from heat; add softened gelatin and stir until dissolved.
Beat egg yolks thoroughly. Add yolks, ¼ cup sugar, salt, and vanilla to chocolate mixture; mix well.
Chill until slightly thickened. Beat egg whites until foamy. Gradually add remaining sugar and beat until stiff. Fold egg whites into chocolate mixture; pile lightly into cold chocolate pie shell. Chill until firm. Garnish with whipped cream and peppermint candy bits if desired.
Makes 6 to8 servings.
Recipe from 'The Women's Day Encyclopedia of Cookery'.
CHOCOLATE PIE SHELL INGREDIENTS:
(Makes one 8 or 9 inch pie shell)
1 ½ cups sifted all purpose flour
½ teaspoon salt
2 tablespoons cocoa
½ cup shortening
METHOD:
Mix dry ingredients well. Cut in shortening until pieces are the size of peas. Sprinkle 3 tablespoons cold water over flour mixture, mixing until dough forms a ball when pressed together. Roll out between two sheets of wax paper. Remove top sheet of paper; invert pastry on pie pan. Remove second paper and fit pastry into pan. Flute edge. Prick with fork and bake in preheated very hot oven (450F) for 10 to 12 minutes.
0:00 - 1:37 - Intro
1:38 - 5:57 - Making Chocolate Crust
5:58 - 8:10 - Making Chiffon Filling
8:11 - 8:42 - Preparing Topping Elements
8:43 - 9:17 - Topping the Pie
9:17 - 12:22 - Tasting the Pie
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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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