How To Make Chocolate Chiffon Pie

This probably comes as no surprise but we have a lot of favorite pies over here at Escoffier Online. The chiffon pie, however, is definitely among one of our favorites. This light pastry confection has everything we love about dessert-it’s rich without being overwhelming, it has flavor versatility and is served best with absolutely smothered in whipped cream. Similar to a meringue, the chiffon filling varies as it’s made with egg whites and gelatin which gives it its fluffy texture without the instability a meringue can come with if not made correctly. Plus, it’s amazing dressed up as most of our favorite flavors: strawberry, lemon, pumpkin, coffee and, of course, chocolate.

So, follow along with us as we teach you how to make a gorgeous chocolate chiffon pie in the online cooking class. Once you learn just how airy and amazing this pie is, you won’t be able to stop making it!

Chocolate Chiffon Pie

2 oz. Unsweetened chocolate
5 fl. oz. water
3 oz. egg yolks
3 oz. sugar
0.2 oz. gelatin
1.5 oz. cold water
4 oz. egg whites
5 oz. sugar

1. Soften the gelatin in the water and set aside.
2. In a sauce pan on low heat warm the chocolate and water and bring to a boil. 3. Whip the egg yolks and sugar until they turn light in color. On low speed very carefully pour the chocolate and gelatin/water mixture into the egg yolk mixture. Return the mixture to the pot and cook until thickened. Remove from heat and add the gelatin and mix until dissolved. Chill slightly but not set.
4. Whip the egg whites with half of the sugar to a soft peak and add the remaining sugar and whip until firm and glossy.
5. Fold the chocolate mixture into the meringue and pour into a pre-baked pie shell. Chill 4 hours until firm, serves with fresh whipped cream, raspberries and chocolate sauce.

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