Chocolate Chiffon Pie with Salted Caramel Sauce

Chocolate Chiffon Pie with Salted Caramel Sauce

Ready5.5 hours


  • 1 envelope (1 tablespoon) gelatin
  • ¼ cup cold water
  • 2 ounces high quality dark or bittersweet chocolate
  • 1 cup milk
  • 3 eggs separated
  • 3/4 cup sugar
  • ½ cup heavy cream
  • 1 teaspoon real vanilla
  • 2 ounces shaved dark chocolate for garnish


  1. Soften gelatin in cold water.
  2. In small saucepan melt chocolate in milk. Add gelatin water and stir until dissolved.
  3. In a separate bowl, beat three egg whites until thick and creamy then gradually beat in ½ sugar and salt.
  4. Add hot chocolate mixture stirring well to blend.
  5. Chill until mixture begins to thicken, about 25 minutes. In another bowl, beat egg whites until stiff but not dry then gradually beat in ¼ cup sugar. Fold egg whites carefully and gently into the chocolate mixture.
  6. In a cold dry bowl, whip the heavy cream with the vanilla and fold that into the chocolate mixture, too and then turn into the whole fluffy mix into the pre-baked pie shell and chill until firm, about five hours.
  7. Drizzle with caramel sauce after plating and top with shaved dark chocolate.




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