Chocolate Chiffon Icebox Pie
Chocolate Chiffon Icebox Pie is an moderately easy dinner. Made with 1 envelope knox unflavored gelatin, 1/4 c. cold water, 6 tbsp. cocoa, 1/2 c. boiling water and 4 eggs, separated, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Pour cold water in bowl and add gelatin; soak.
Mix cocoa and boiling water.
Add to gelatin and stir well.
Add the slightly beaten egg yolks, 1/2 cup sugar, salt and vanilla.
Beat the egg whites until start getting stiff, then gradually add 1/2 cup sugar, continuing to beat until stiff peaks are formed.
When egg yolk mixture starts to thicken, add to egg white mixture.
Fill baked pie shell and chill.
Just before serving, spread with a not too thick coating of whipped cream.
This is for a 9-inch pie.
π· Perfect Pairings
Complete your meal with these
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