Marbleized chiffon pie

1 Servings

Ingredients

Quantity Ingredient
2 cups Cookie crumbs
3 ounces Melted unsalted butter
Filling:
8 ounces Milk chocolate
¼ cup Cold tap water
1 Envelope unflavored gelatin
⅔ cup Milk
2 Separated large eggs
5 tablespoons Sugar
½ teaspoon Vanilla
1 cup Whipping cream
1 pinch Salt
Topping:
1 cup Whipping cream
2 tablespoons Confectioners sugar or reg
Sugar
½ teaspoon Vanilla
Milk chocolate (optional)

Directions

Crust: 325. Combine crumbs & butter. Press into pie plate. Bake 10 minutes then open oven door & let crust cool in oven. Filling: Break up chocolate & place it in top of boiler over warm water on low heat.

Cover top of pot with a folded paper towel to absorb steam, then with pot cover & let cook very slowly until chocolate is melted. Then uncover, remove from hot water & set aside to cool to room temp., stirring occasionally with rubber spatula. Place cold tap water in small custard cup, sprinkle gelatin over top & let stand. Place milk in top of boiler over warm water on med heat & let cook, uncovered, until scalded (or there is a lightly wrinkled skin on top of milk).

Meanwhile, place yolks in small bowl, & beat with whisk until well mixed. While beating with whisk, gradually add 3 Tbls. sugar. Whisk briskly until pale. Gradually add hot scalded milk to yolk mix, whisking constantly. Then return mix to top of boiler over warm water on med heat. Cook, scraping bottom & sides with rubber spatula, until slightly thick. Remove. Add softened gelatin, stir until melted, add vanilla & transfer to large mixing bowl. Let stand a few minutes.

Meanwhile, in chilled bowl, with chilled beaters, whip cream until it holds a shape but not stiff. Set aside. Place bowl of milk & yolk mixture into large bowl of ice & water. Stir & scrape bottom & sides constantly until mixture cools, chills & then just barely begins to thicken. Do not let it set. Remove from ice & water. In 3-4 small additions, fold half of chilled mixture into whipped cream & other half into beaten whites. In large bowl that milk & yolk mixture chilled in, fold together whipped cream mixture & whites mixture. Add room temp melted chocolate. Fold together ( with rubber spatula) very briefly ( only 2-3 foldings) until mixture is roughly marbleized. Do not overdo it. Pour as much mixture into crust as it will hold. Place in freezer only for mixture to harden slightly, then pour remaining on top. Refrig. 3-4 hours. Topping: In chilled bowl, with chilled beaters, whi p cream with sugar & vanilla until it holds a shape.

Either spread cream to cover top of pie. Sprinkle top generously with chocolate. Use a rather long, heavy knife to cut portions.

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