Chocolate Pie

chocolate pie

Thanksgiving in the United States may remind most people of stuffed, roasted turkey. But the real thing that makes this a food holiday worth enjoying the whole week long is Pies. Apple pies. Pear pies. Cranberry pies. Sweet potato pies. Pumpkin pies. Chocolate pies.

chocolate pie

Every where you look people are buying pies, selling pies, eating pies.

We even went to a pie making class and made three delicious pies. Here’s the best one. This chocolate pie is absolutelydivine. Soft mousse, flavorful buttery biscuit crust, intense chocolate flavor. Seriously…try it.

Chocolate Mousse Chiffon Pie

Crust

1 3/4 cup Biscuit crumbs (Digestive biscuits or Marie biscuits are great)
2 Tbs Brown sugar, firmly packed
Pinch of salt

Combine together and press into a 9″ pie pan. Refrigerate for 5 minutes and bake for 7 minutes. Cool completely before filling.

Filling

3/4 cup Strong coffee
50 gms Butter
200 – 250 gms Semisweet Chocolate, chopped
3 large Eggs, at room temperature. Whites and yolks separated. Place whites in a clean, grease free dish.1 tsp Vanilla
1 1/2 tsp unflavored Gelatin
1/4 tsp Cream of tartar
Big pinch, Salt
1/3 cup Sugar
1/2 cup Heavy Cream, Cold

Directions

chocolate pie

Over low heat, combine 1/2 cup of coffee and 2 tbs butter. As the butter starts to mel, add chocolate and stir for about 3-4 minutes until the chocolate melts. Remove from heat. Whisk in the rest of the butter, set aside to cool. Whisk occasionally.  While still a little warm, add the egg yolks and put back on the heat at a very low flame, whisking almost non-stop for 3-4 minutes to cook the eggs. Do NOT boil. Remove from the heat and add vanilla. Cool to room temperature. Then refrigerate.

Pour remaining 1/4 cup coffee into a small saucepan and sprinkle the gelatin into it and let it sit for 5 minutes until it softens. Gently heat the mixture whisking till the gelatin dissolves. Whisk into chocolate mixture and return the mixture to the refrigerator for 30 minutes.

Whip egg white and Cream of Tartar and salt until soft peaks. Gradually add sugar while you keep beating until the egg whites are thick and glossy. Fold this mixture into the chocolate mixture carefully until no white streaks remain.

Whip cream until stiff but not grainy. Fold the whipped cream into the chocolate mixture until combined. Scrape filling into chilled crust. Cover with loosely tented aluminum foil and refrigerate for at least 6 hours
Delicious with or without whipped cream, strawberries, or any topping you might want to add..
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