Chocolate Chiffon Pie

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (9 inch) pie crust, baked
• 1/4 cup cold water
• 1 envelope (1 tablespoon) unflavored gelatin
• 2 (1 ounce) squares unsweetened chocolate, grated
• 1/2 cup boiling water
• 4 egg yolks
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 4 egg whites
• 1/2 cup white sugar

Also mentioned in the method: custard

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Sprinkle the gelatin over the 1/4 cup cold water in a small bowl and let it soften for 5 minutes.

2. In a saucepan, whisk the egg yolks, the first 1/2 cup sugar and the salt. Whisk in the boiling water and the grated chocolate until smooth.

3. Cook over low heat, stirring constantly, until the custard thickens enough to coat a spoon and reaches 160°F (71°C), about 5 minutes. Do not let it boil.

4. Remove from the heat. Stir in the softened gelatin until dissolved, then stir in the vanilla. Chill the mixture, stirring often, until it thickens and mounds slightly, about 20 to 30 minutes.

5. Beat the egg whites until foamy, gradually add the second 1/2 cup sugar, and beat to stiff, glossy peaks. Pasteurized egg whites are recommended since they are not cooked.

6. Fold the beaten whites into the chocolate mixture gently in three additions until no white streaks remain.

7. Spoon the filling into the baked 9 inch pie crust and smooth the top. Chill for at least 3 hours until firm before slicing.