Chocolate Chiffon Pie

Chocolate Chiffon Pie

A handwritten vintage recipe for a Chocolate Chiffon Pie; make this chocolate pie with gelatin, cold water, unsweetened chocolate, milk, eggs, salt, whipped cream, and vanilla.
A handwritten vintage recipe for a Chocolate Chiffon Pie


1 tablespoon gelatin
1/4 cup cold water
2 squares unsweetened chocolate
1 cup milk
2 eggs, separated
1/4 teaspoon salt
2/3 cup cream, whipped
1 teaspoon vanilla

1 9-inch pie shell


Soften gelatine in cold water. Combine chocolate and milk in the top of a double boiler. Heat over boiling water until chocolate is melted. Beat until smooth. Dissolve softened in the hot mixture. Beat egg yolks until thick and lemon-colored. Gradually beat in salt and 1/2 of the sugar. Slowly add hot chocolate mixture, add vanilla. Mix well. Chill until the mixture begins to thicken. Beat egg whites only until stiff. Gradually beat in remaining sugar. Fold whites and whipped cream into the chocolate mixture. Pile lightly in the pie shell. Chill in the refrigerator until firm. 

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