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    Dutch Chocolate Chiffon Pie

    Source of Recipe


    List of Ingredients

    Dutch Chocolate Chiffon Pie

    Chocolate Crust:
    1 c chocolate graham-cracker crumbs (about 14 squares)
    1 tbsp Dutch-process cocoa powder
    1/4 c Splenda Granular
    1 tbsp margarine or butter, melted
    1 large egg white

    Chocolate Filling:
    1 envelope unflavored gelatin
    1/4 c cold water
    1/2 c water
    6 tbsp cocoa powder
    1 tsp cornstarch
    1/2 c Splenda Granular
    3 egg yolks, lightly beaten
    1 tsp vanilla
    3 egg whites
    2 tbsp granulated sugar
    3/4 c light whipped topping


    Preheat oven to 350 degrees. Lightly coat a 9-inch pie pan with
    nonstick cooking spray. Combine crumbs in a small bowl or food processor
    (pulse to make crumbs from crackers). Add cocoa powder, Splenda, &
    margarine & stir or pulse. Add egg white & stir well, or pulse again. Pour
    crumb mixture into pie plate. With your fingers, the back of a spoon, or
    with a sheet of plastic wrap, press down on the crumbs until they coat
    the bottom & sides of the pie plate. Bake 8-10 minutes.

    Soften gelatin in 1/4 cup cold water. Set aside. Put 1/2 cup water in
    small saucepan. Whisk in cocoa, cornstarch, Splenda, & egg yolks. Place
    over medium heat & cook until thickened & smooth. Add softened gelatin
    & vanilla. Pour into a large bowl & let cool, stirring occasionally,
    until mixture mounds when dropped by spoon.

    In a medium bowl beat egg whites until frothy. Add sugar & beat until
    stiff but not dry. Fold into chocolate mixture. Fold in whipped topping
    & pour into prepared /crust.

    Makes 8 Servings.




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