Chocolate Chiffon Pie

Title:
Chocolate Chiffon Pie

Yield:
8 Servings

Categories:
Pastries,
Chocolate,
Bread




Ingredients:





          CHOCOLATE PASTRY SHELL-----


 1 1/2 c  Flour


   1/2 ts Salt


   1/2 c  Crisco


     3 tb Sugar


     2 tb Cocoa


     3 tb Water -- iced


          CHIFFON FILLING-----


     1 pk Unflavored gelatin


   1/4 c  Water -- cold


   1/2 c  Strong brewed coffee


     6 oz Chocolate chips


     4    Eggs -- separated


   1/2 c  Sugar


   1/4 ts Salt


     1 ts Vanilla


          Whipped cream for garnish






 PASTRY SHELL: Put chilled dry ingredients in food processor. Add chilled


 Crisco, process until resembles coarse meal. Gradually add iced water


 through feed tube till dough holds together but is not wet or sticky---not


 more than 30 seconds. Turn dough out onto saran, top with another piece of


 saran, and flatten into a disc. Wrap and refrigerate at least 30 minutes.


 Roll between two pieces of waxed paper to fit a 10" pie plate. Remove top


 layer of waxed paper and place pastry onto pie plate. Remove paper, flute


 edge, prick bottom with fork and bake at 450~ 10-12 minutes. Cool on a


 rack.


 


 FILLING: Soften gelatin in cold water 5 minutes. Heat chips and coffee in


 double boiler until melted, stirring constantly. Remove from heat, add


 gelatin, stir until dissolved. Beat egg yolks well. Add yolks, 1/4 C of the


 sugar, salt and vanilla to chocolate. Beat egg whites till foamy. Gradually


 add remaining 1/4 c sugar and beat till stiff. Fold into chocolate mixture,


 pile lightly into shell. Chill until firm, top with Whipped Cream. Freezes


 well and tastes great


 


 Recipe By     :


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip