*  Exported from  MasterCook  *
 
                           Chocolate Chiffon Pie
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies                             Crusts
                 Chocolate                        No-Bake
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CHOCOLATE PASTRY SHELL-----
    1 1/2  cups          Flour
      1/2  teaspoon      Salt
      1/2  cup           Crisco
    3      tablespoons   Sugar
    2      tablespoons   Cocoa
    3      tablespoons   Water -- iced
                         -----CHIFFON FILLING-----
    1      package       Unflavored gelatin
      1/4  cup           Water -- cold
      1/2  cup           Strong brewed coffee
    6      ounces        Chocolate chips
    4                    Eggs -- separated
      1/2  cup           Sugar
      1/4  teaspoon      Salt
    1      teaspoon      Vanilla
                         Whipped cream for garnish
 
 PASTRY SHELL: Put chilled dry ingredients in food processor. Add chilled Crisco,
process until resembles coarse meal. Gradually add iced water through feed tube
till dough holds together but is not wet or sticky---not more than 30 seconds.
Turn dough out onto saran, top with another piece of saran, and flatten into a
disc. Wrap and refrigerate at least 30 minutes.
 Roll between two pieces of waxed paper to fit a 10″ pie plate. Remove top layer
of waxed paper and place pastry onto pie plate. Remove paper, flute edge, prick
bottom with fork and bake at 450~ 10-12 minutes. Cool on a rack.
 
   FILLING: Soften gelatin in cold water 5 minutes. Heat chips and coffee in
 double boiler until melted, stirring constantly. Remove from heat, add gelatin,
 stir until dissolved. Beat egg yolks well. Add yolks, 1/4 C of the sugar, salt
 and vanilla to chocolate.
 Beat egg whites till foamy. Gradually add remaining 1/4 c sugar and beat till
stiff. Fold into chocolate mixture, pile lightly into shell. Chill until firm,
top with Whipped Cream. Freezes well and tastes great
 
 
 
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