Cocoa Chiffon Pie |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 9-inch baked pastry shell or crumb crust | 1 envelope unflavored gelatine | 1/4 cup cold water |
| 1/2 cup sugar | 1/2 cup cocoa | 1/2 teaspoon salt |
| 1-1/4 cups milk | 3 eggs, separated | 1 cup heavy cream |
| 1 | Prepare pie shell; cool. Mix gelatine and water in small bowl; allow to soften several minutes. Combine sugar, cocoa and salt in small saucepan; stir in milk and egg yolks. Cook and stir over low heat until mixture thickens but does not boil. Remove from heat; stir in gelatine until dissolved. Chill until syrupy. Whip cream until stiff; fold into chocolate. Beat egg whites until stiff; fold in. Pour into pie shell. Chill until set. |