Steps:
- Preheat the oven to 325 degrees F.
- For the crust: In a small bowl, combine the gingersnap crumbs, butter and granulated sugar. Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 6 minutes. Let cool on a wire rack.
- For the filling: In a small bowl, combine the gelatin and 1/2 cup cool water and let sit for 5 minutes until the gelatin softens and blooms.
- In a medium saucepan over medium-high heat, bring the milk, cocoa powder, 1/4 cup granulated sugar and the salt to a simmer, stirring constantly. Remove from the heat and add the gelatin mixture, stirring until the gelatin is completely dissolved.
- Put the egg yolks in a medium bowl and beat lightly. Gradually, in a slow stream, add 1/4 cup of the chocolate mixture to the egg yolks while whisking constantly. Pour the chocolate-yolk mixture into the pan with the remaining chocolate mixture. Cook over medium heat, stirring constantly, until slightly thickened, about 8 minutes. Let cool until barely warm, about 20 minutes.
- In a large bowl using an electric mixer, whip the egg whites to soft peaks. Add the remaining 2 tablespoons granulated sugar and the vanilla and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in three additions.
- Spoon the chocolate mixture into the cooled pie crust. Cover and refrigerate for 2 hours.
- For the topping: Whip the cream with the confectioners' sugar in a bowl. Place dollops of whipped cream on the pie and grate the chocolate on top, if desired.
- Cook's Note: Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
- A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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SNM “NLE CHOPPA” TIZI
[email protected]Worst pie ever. Don't waste your time.
Alexsussy
[email protected]This pie was a disappointment. The chocolate flavor was weak, and the chiffon filling was not light and fluffy. I would not recommend this recipe.
Mdaponhosen aponhosen
[email protected]I followed the recipe exactly, but my pie didn't turn out as expected. The chiffon filling was too dense, and the chocolate flavor was not as rich as I had hoped.
Gilberto Duran
[email protected]This pie was a bit too sweet for my taste, but the chocolate flavor was good. The chiffon filling was light and fluffy, but I would have preferred a more dense filling.
Rena jean Santiago
[email protected]This pie is so easy to make, and it turned out so delicious! The chocolate flavor was perfect, and the chiffon filling was light and fluffy. I will definitely be making this pie again.
Recreation Faded
[email protected]I made this pie for my family, and they loved it! The chocolate flavor was rich and decadent, and the chiffon filling was light and fluffy. It was the perfect dessert for a special occasion.
Ruth Kpeayeh
[email protected]This is the best chocolate chiffon pie I've ever had! The filling is so light and fluffy, and the chocolate flavor is perfect. I will definitely be making this pie again.
Wavinya Fritz
[email protected]This pie is amazing! The chocolate flavor is rich and decadent, and the chiffon filling is light and fluffy. It's the perfect balance of flavors and textures. I will definitely be making this pie again and again.
Sikiru Afolake
[email protected]I've made this pie several times now, and it's always a hit! The chocolate flavor is perfect, and the chiffon filling is so light and fluffy. It's the perfect pie for any occasion.
Issrqla Issra
[email protected]This pie was easy to make and turned out delicious! I used a store-bought graham cracker crust, and it worked perfectly. The filling was light and fluffy, and the chocolate flavor was rich and decadent. I will definitely be making this pie again.
maky lau
[email protected]I made this pie for a party, and it was a huge hit! Everyone loved it. The chiffon filling was so light and fluffy, and the chocolate flavor was perfect. I will definitely be making this pie again.
Farrukh Khan
[email protected]This chocolate chiffon pie was a delight! The texture was light and fluffy, and the chocolate flavor was rich and decadent. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again!