CHOCOLATE CHIFFON PIE1 (9-inch) crumb crust or baked pastry crust
1 envelope unflavored gelatin
1/2 cup cold water
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 2/3 cups evaporated milk, divided use
1 tablespoon vanilla
shaved chocolate (for garnish)
In a 1-quart saucepan soften gelatin in 1/2 cup cold water. Add sugar, cocoa powder and salt and stir well. Stir over medium heat until gelatin dissolves completely, about 5 minutes. Take off heat.
Stir in 1 cup evaporated milk. Pour into small bowl of electric mixer (or 1 1/2-quart bowl) and chill until firm.
Beat with mixer at low speed until mixture is broken up. Beat in the remaining 2/3 cup evaporated milk and vanilla. Beat at high speed until mixture fills bowl. Let stand a few minutes, or until mixture mounds when dropped from a spoon. Heap filling into the crust. Top with shaved chocolate. Chill until firm, about 1 hour.
Makes 1 (9-inch) pie
From: Recipelink.com
Source: Recipe booklet: Plain and Fancy Recipes from Pet Milk Company, 1963