Chocolate chiffon pie #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Baked 9\" pie shell | |
| 1 | tablespoon | Gelatine |
| ¼ | cup | Cold water |
| 6 | tablespoons | Cocoa -or- |
| 2 | ounces | Melted chocolate |
| ½ | cup | Boiling water |
| 4 | Eggs; separated | |
| ½ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| ¼ | teaspoon | Salt |
| ½ | cup | Sugar |
| Bananas | ||
| Whipped cream | ||
Directions
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 ½ 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 ½ cup sugar. Fill the pie shell. Chill the pie thoroughly. Shortly before serving cover top with thinly sliced bananas and spread with whipped cream.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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