Chocolate Chiffon Pie
This Chocolate Chiffon Pie doesn’t get baked in the oven and it’s super easy to make. It has a light texture and a perfect bittersweet flavor. Top it with some freshly whipped cream for the perfect finish!
There are so many great chocolate pie recipes out there, but if you’re a lover of true bittersweet chocolate flavor, this Chocolate Chiffon Pie is for you! Not only does it present a perfect light texture, but it has a perfect bittersweet chocolate flavor. I top it with freshly whipped cream. Umm umm good!
This pie is super easy to make and it doesn’t get baked. I use Ghirardelli 60% cacao bittersweet chocolate in this pie for a PERFECT bittersweet flavor!
Ingredients
- Ghiradelli 60% cacao chocolate
- Unflavored gelatin
- Granulated sugar
- Salt
- Large egg yolks
- Vanilla extract
- Large egg whites
- Cream of tartar
- Heavy whipping cream
Don’t be fooled by the light color in this pie. It might look like a milk chocolate pie, but I assure you it’s not milk chocolate! Whipped egg whites get folded into the pie filling, resulting in a lighter color, but not a lighter flavor!
I decided on covering this pie with lots of freshly whipped heavy cream. A perfect complement to the bittersweet pie filling. Then I grated some bittersweet chocolate over the whipped cream.
Your guests will think there’s a regular chocolate pie filling hidden under all that whipped cream. Boy, aren’t they in for a surprise!!
Chocolate Chiffon Pie
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 slices 1x
- Category: pies/desserts
- Method: cook
- Cuisine: American
Description
Whipped egg whites give this Chocolate Chiffon Pie a whipped light texture and it has a remarkable bittersweet flavor. Freshly whipped cream is the perfect complement to this delicious pie.
Ingredients
- 1 deep-dish 9-inch pie shell, pre-baked*
- 1 envelope unflavored gelatin (1 tablespoon)
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/3 cups water
- 6 ounces bittersweet chocolate chopped, (good quality such as Ghirardelli)
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 cup heavy whipping cream, stiffly beaten
Topping
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Chocolate filling: Combine the gelatin, granulated sugar, salt, water, and chocolate in a medium saucepan. Cook over medium heat, stirring constantly until the chocolate is melted. Pour about 1/2 of the mixture into the egg yolks. Whish vigorously. Pour the egg /chocolate mixture back into the pan. Cook over medium heat, stirring constantly, just until the mixture comes to a boil.
- Immediately remove the pan from the heat. Place the pan in cold water and cool it until it slightly mounds on the back of a spoon. Remove the pan from the water and mix in the vanilla. Set aside.
- Whipped egg whites: Add egg whites and cream of tartar to a large mixing bowl of an electric mixer. Using the whisk attachment or metal beaters, beat the egg whites until a soft peak forms. Continue beating while gradually adding the granulated sugar until egg whites form stiff peaks.
- Gently fold the egg whites into the chocolate mixture until combined.
- Gently fold in the whipped cream.
- Transfer the filling to the pre-baked pie crust. Refrigerate for at least 2 hours or overnight. Top with the freshly whipped cream topping and chocolate shavings.
Topping
- Add the whipping cream and powdered sugar to a mixing bowl. If using a stand mixer, place a towel over the top. Beat on high for about 30 seconds until the whipping begins to slightly thicken. Add the vanilla and beat until medium/stiff peaks form.
- Spread the topping over the pie. Sprinkle with chocolate shavings if desired, and serve.
- Refrigerate leftovers for up to 3 days.
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