28 October 2009

Chocolate Chiffon Pie

This recipe is from the 1965 Better Homes ‘New’ cookbook.

1 envelope unflavored gelatin
¼ cup cold water
2-1 ounce squares unsweetened chocolate
½ cup water
3 egg yolks
½ cup sugar
¼ teaspoon salt
1 teaspoon vanilla
½ cup sugar
3- beaten egg whites
1- 9 inch baked pie crust

Soften the gelatin in ¼ cup water. Combine chocolate and ½ cup water; stir over low heat until blended. Remove from heat; add gelatin, stir till dissolved. Beat egg yolks with ½ cup sugar till light; then add the chocolate, salt, and vanilla. Cool at room temperature. Gradually beat ½ cup sugar into egg whites; fold into chocolate mixture. Pour into cooled pastry shell. Chill till firm. Serve garnished with whipped cream and mint.

1 comment:

Mildred said...

I have my mama's BHG cookbook probably from 1950 or so; I love looking at the recipes and even the pictures and illustrations. This chocolate pie looks absolutely delicious and so rich. I have collected cookbooks all thru the years - old & new, fancy & plain. I love them all and read them like novels!