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
MsgID: 018410
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 37 Recipes from the Booklet: Plain and F...
Board: Vintage Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 37 Recipes from the Booklet: Plain and F...
Board: Vintage Recipes at Recipelink.com
- Read Replies (37)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Pies and Tarts
Desserts - Pies and Tarts
- Angus Barn Chocolate Pie
- Brown-Butter Butterscotch Pie (Farm Journal)
- Gayle's Bakery Banana Cream Pie
- Pat-In-The-Pan Crust (using flour, butter and almonds)
- Oreo Pie (NOT Baker's Square)
- Pumpkin Ice Cream Pie (and 7 crust variations)
- Lemon Meringue Pie (using egg beaters and sweetened condensed milk)
- Apple Pie (using butter and brown sugar)
- Ganache-Glazed Peanut Butter Tart with Chocolate Crumb Crust
- Rhubarb Meringue Cream Pie
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!