Chocolate chiffon pie #2

Yield: 8 Servings

Measure Ingredient
1 Baked 9" pie shell
1 tablespoon Gelatine
¼ cup Cold water
6 tablespoons Cocoa -or-
2 ounces Melted chocolate
½ cup Boiling water
4 Eggs; separated
½ cup Sugar
1 teaspoon Vanilla
¼ teaspoon Salt
½ cup Sugar
Bananas
Whipped cream

Soak gelatine in cold water. Combine cocoa with boiling water and stir until smooth. Stir in soaked gelatine until it is dissolved. Stir in lightly beaten egg yolks and ½ cup sugar. Chill until about to set. Add vanilla. Beat with a whisk until they are light. Whip egg whites and salt until stiff and fold in chocolate mixture with further ½ cup sugar. Fill the pie shell. Chill the pie thoroughly. Shortly before serving cover top with thinly sliced bananas and spread with whipped cream.

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