Chocolate Chiffon Pie

By sexyswamprat

  • Chocolate Crust

  • 1 c chocolate graham-cracker crumbs (about 14 squares)

  • 1 tbsp Dutch-process cocoa powder (like Hershey's European)

  • 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

  1. Preheat oven to 350 degrees. Lightly coat a 9-inch pie pan with nonstick cooking spray.

  2. Combine crumbs in a small bowl or food processor (pulse to make crumbs from crackers). Add cocoa powder, Splenda, and margarine and stir or pulse. Add egg white and stir well, or pulse again. Pour crumb mixture into pie plate. Wtih your fingers, the back of a spoon, or with a sheet of plastic wrap, press down on the crumbs until they coat the bottom and sides of the pie plate. Bake 8-10 minutes.

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

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

  5. Makes 8 Servings.

Nutritional Facts

Nutrients Per Serving
160 Calories
21 g Carbohydrate
6 g Protein
5 g Fat (2 g Saturated)
2 g Fiber

desserts dessert

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