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!

Instructions

1. Chocolate filling: Combine the gelatin, 1/2 cup of 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.  Whisk vigorously.  Pour the egg /chocolate mixture back into the pan.  Cook over medium heat, stirring constantly, just until the mixture comes to a boil.
2. 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.
3. 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 remaining 1/2 cup of granulated sugar until egg whites form stiff peaks.
4. Gently fold the egg whites into the chocolate mixture until combined.
5. Gently fold in the whipped cream.
6. 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.

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!!

Can I freeze Chocolate Chiffon Pie?

Yes. I suggest placing it on a level spot in your freezer for about 1 hour, then wrap it securely and freeze it for up to 3 months. Thaw overnight in the refrigerator.

You might also like…

Classic Lemon Meringue Pie

Vintage Lemon Angel Pie

Butterscotch Pie

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Chocolate Chiffon Pie

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• Author: Cindy @mycountrytable
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 8 slices 1x
• Category: pies/desserts
• Method: cook
• Cuisine: American

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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.

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Ingredients

Units USM Scale 1x2x3x

• 1 deep-dish 9-inch pie shell, pre-baked*

FILLING

• 1 envelope unflavored gelatin (1 tablespoon)
• 1 cup granulated sugar, divided
• 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 heavy whipping cream, stiffly beaten

TOPPING

• 1 cup heavy whipping cream
• 1/3 cup powdered sugar
• 1 teaspoon pure vanilla extract

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Instructions

1. Chocolate filling: Combine the gelatin, 1/2 cup of the 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.  Whisk vigorously.  Pour the egg /chocolate mixture back into the pan.  Cook over medium heat, stirring constantly, just until the mixture comes to a boil.
2. 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.
3. 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 remaining 1/2 cup of granulated sugar until egg whites form stiff peaks.
4. Gently fold the egg whites into the chocolate mixture until combined.
5. Gently fold in the whipped cream.
6. 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

1. 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.
2. Spread the topping over the pie.  Sprinkle with chocolate shavings if desired, and serve.
3. Refrigerate leftovers for up to 3 days.

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