Cappuccino Chiffon Pie
Source of Recipe
List of Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) butter, cut into pats and chilled
1 large egg yolk
3 tablespoons cold water
1 envelope unflavored gelatin
2/3 cup sugar, divided
1/8 teaspoon salt
1/3 cup water
3 large egg yolks
2 teaspoons vanilla extract
1 1/4 cups heavy cream
2 tablespoons powdered egg whites plus 6 tablespoons warm water
1 tablespoon espresso powder, dissolved in 1 tablespoon water (freeze-dried instant coffee can be
substituted for espresso powder)
Chicolate shavings, for garnish (optional)
In food processor, pulse together flour, cocoa powder, sugar and salt to blend. Add cold butter;
pulse until coarse crumbs form and no large pieces of butter remain. Add egg yolk and the cold
water; pulse until dough begins to come together. Transfer dough to sheet of plastic wrap. Shape
into disk; wrap disk with plastic. Refrigerate until firm, 30 minutes.
Once dough has chilled, heat oven to 425 degrees. Using a paper towel lightly moistened with
vegetable oil, lightly grease edge of 10-inch pie plate.
Roll out dough between 2 sheets of plastic wrap into 14-inch circle. Remove top sheet of paper;
invert crust into pie plate and remove paper. Gently press crust over bottom and up sides of pie
plate. Crimp edge of crust as desired. Prick crust all over with fork. Place in freezer for 10
minutes to firm.
Line crust with foil, fill with dried beans or pie weights.
Bake in 425 degree oven for 10 minutes. Carefully remove from oven, remove foil and pie weights.
Return piecrust to oven; bake until set and dry to touch--another 8 to 10 minutes. Let crust cool
in plate on wire rack.
In small saucepan, stir together gelatin, 1/3 cup sugar, the salt, water and yolks. Let stand for
gelatin to soften about 3 minutes. Heat over medium-low heat, whisking gently, until mixture is
slightly thickened and registers 160 degrees on instant-read thermometer, about 8 minutes. Strain
mixture through fine-mesh sieve into large bowl. Stir in vanilla. Refrigerate 5 minutes.
In a large bowl, beat cream until soft peaks form. Refrigerate. Remove gelatin mixture from
refrigerator, whisk slightly. Let stand at room temperature.
In clean medium-sized bowl, beat together powdered egg whites and warm water with clean beaters
just until foamy. Gradually add remaining 1/3 cup sugar and beat until shiny, stiff peaks form.
Fold beaten whites into gelatin mixture. Fold in chilled whipped cream. Remove 1 1/2 cups of
mixture to small bowl and fold in dissolved coffee. Dollop 1 cup coffee-flavored chiffon into
cooled piecrust. Top with vanilla chiffon. Place small dollops of the remaining coffee chiffon
on top. Swirl with thin knife or spatula to marbelize chiffon. Refrigerate, covered, until
filling is set, about 2 hours (cover by inverting large bowl over top of pie.
Before serving, garnish with chocolate curls. Store pie, refrigerated, covered up to 1 week.