Make this retro dessert for your next dinner party.
First published in our April 1955 issue, chocolate chiffon pie had a TikTok revival last year too.
Here’s how to make this classicchocolate pie recipe.
Credit:Carson Downing
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Credit:Carson Downing
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Ingredients
1(0.25-oz.)
envelopegelatin(2 1/2tsp.)
Credit:Carson Downing
Let stand 5 minutes.
Whisk in gelatin mixture and melted chocolate.
Beat in 1/2 cup of the sugar.
Add vanilla and 1/4 tsp.
Gradually beat in chocolate mixture.
Chill until partially set, about 15 minutes.
Gradually add the remaining 1/2 cup sugar, beating until stiff peaks form (tips stand straight).
Fold remaining egg white mixture into chocolate mixture.
Chill until partially set, about 10 minutes.
Spoon into cooled Baked Pastry Shell.
Cover and chill until set, 2 to 24 hours.
Finish and Serve
Top servings with Sweetened Whipped Cream and, if you like, fuchsia blossoms.
How to Make a Homemade Pastry Shell
Preheat oven to 450oF.
In a medium bowl stir together 1 1/2 cups all-purpose flour and 1/2 tsp.
cold water over part of the flour mixture; toss with a fork.
Push moistened pastry to side of bowl.
Repeat moistening flour mixture, using 1 Tbsp.
water at a time, until mixture begins to come together, using 1/4 to 1/3 cup water total.
Gather pastry into a ball, kneading gently just until it holds together.
On a lightly floured surface use your hands to slightly flatten pastry.
Roll pastry from center to edges into a 12-inch circle.
Wrap pastry circle around the rolling pin.
Unroll and ease pastry into a 9-inch pie plate without stretching it.
Trim pastry to 1/2 inch beyond edge of pie plate.
Fold under extra pastry even with the plates edge; crimp edge as desired.
Prick bottom and sides of pastry with a fork.
Line pastry with a double thickness of foil.
Bake until golden, 6 to 8 minutes more.
Cool on a wire rack
Credits
Original text by Meghan Splawn.
2,000 calories a day is used for general nutrition advice.
