Desert
Recipe Categories
Back To Pie

Lynn's Chocolate Chiffon Pie

Two (1 oz.) squares unsweetened chocolate
1/2 c. double strength coffee
1 tbsp. (1 env.) unflavored gelatin
1/4 c. cold water
3 eggs separated
1 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 baked pie shells

Melt chocolate in hot coffee. Add gelatin softened in cold water. Stir until dissolved. Add egg yolks beaten light with 1/2 cup sugar. Add salt and vanilla. Beat egg whites until stiff and add 1/2 cup sugar. Fold into chocolate mixture. Pour into baked pie shells (enough for two). Chill until firm. Serve topped with whipped cream. Garnish with mint leaves and maraschino cherry.

Lead us not into temptation. Just tell us where it is; we'll find it.

- Sam Levenson