Chocolate Chiffon Pie By Eagle Brand Food

CHOCOLATE CHIFFON PIE

Steps:

• Place a baking sheet in the oven and preheat to 350°F.
• For the crust, mix the graham cracker crumbs and butter in a bowl. Press the crumbs evenly over the bottom and sides of a 9-inch pie pan. Bake for 8 minutes. Let cool.
• Chop the chocolate, then grind in food processor or blender. Set aside.
• Place the milk in top of a double boiler or heatproof bowl. Sprinkle with gelatin. Let stand 5 minutes to soften.
• Set the top of the double broiler or heatproof bowl over hot water. Add 1/3 cup of sugar, the chocolate and egg yolks. Stir until dissolved. Add the vanilla extract.
• Set the top of the double boiler in a bowl of ice and stir until mixture reaches room temperature Remove from the ice and set aside.
• Whip the cream lightly. Set aside. With electric mixer, beat egg whites and salt until soft peaks form. Add the remaining sugar and beat only enough to blend.
• Fold a dollop of egg whites into the chocolate mixture, then pour back into the whites and fold in gently.
• Fold in the whipped cream and pour into the pastry crust. Put in freezer until just set, about 5 minutes. If the center sinks, fill with any remaining mixture. Chill for 3-4 hours. Decorate with whipped cream and chocolate curls. Serve cold.

CHOCOLATE CHIFFON PIE

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.

CHOCOLATE CHIFFON PIE

Steps:

• Melt butter in saucepan; stir in coconut and remove from heat.
• Press mixture against sides and bottom of a 9" pie plate; refrigerate.
• Combine gelatin, 1 cup of the sugar, salt, water and chocolate in saucepan.
• Place over low heat until chocolate melts and sugar dissolves; remove from heat.
• Beat yolks slightly in medium bowl.
• Stir a little of the hot chocolate mixture into the yolks; return all to saucepan.
• Heat, stirring occasionally, just until boiling.
• Transfer to a bowl; cool rapidly over ice water, stirring occasionally until mixture mounds.
• Add vanilla extract.
• Beat whites and cream of tartar in a large bowl until foamy.
• Gradually beat in remaining one cup sugar until meringue forms stiff, glossy peaks; do not underbeat.
• Fold meringue into chocolate mixture; chill briefly.
• Mound into coconut shell and refrigerate until firm, at least four hours.
• Garnish as desired.

HEAVENLY CHOCOLATE MOUSSE PIE

Steps:

• In medium mixing bowl, beat melted chocolate with Eagle Brand and vanilla until well blended.
• Chill 15 minutes or until cooled; stir until smooth. Fold in whipped cream.
• Pour into crust. Chill thoroughly. Garnish with a dollop of whipped cream and a few curls of chocolate. Refrigerate leftovers.

CHOCOLATE CHIFFON PIE BY EAGLE BRAND®

Steps:

• In heavy saucepan, over low heat, melt chocolate with sweetened condensed milk.
• In small saucepan, sprinkle gelatin over water; let stand 1 minute. Over low heat, stir until gelatin dissolves.
• Combine gelatin and chocolate mixture. Add vanilla. Cool to room temperature. Fold in whipped cream. Spread into crust.
• Chill 3 hours or until set. Garnish with additional whipped cream. Store leftovers covered in refrigerator.