chocolate chiffon pie #1
- Categories
- Pie
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 | (9-inch) pie shell; baked |
| ½ cup | Cornstarch -or- |
| 5 tablespoons | Flour |
| 3 | Squares chocolate -or- |
| 4 tablespoons | Cocoa |
| 1⅓ cup | Sugar |
| ½ teaspoon | Salt |
| 2½ cup | Milk |
| 2 tablespoons | Butter or margarine |
| 3 | Egg yolks |
| 1 teaspoon | Vanilla |
| 3 | Egg whites |
| 6 tablespoons | Sugar |
Combine cornstarch, melted chocolate, sugar & salt. Stir in milk. Add butter & cook until mixture begins to steam & butter is melted, stirring constantly. Beat egg yolks, add small amount of hot mixture to yolks & beat again. Pour egg mixture into chocolate mixture & continue cooking until thickened & mixture boils, stirring constantly. Add vanilla. Pour into baked pie shell. Make meringue by beating egg whites until stiff. Gradually add the 6 Tbs sugar. Pour over pie, seal edges, & bake at 325 for 15-20 minutes or until golden brown.
SHIRLEY LLOYD
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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