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Chocolate Chiffon Pie Recipe

Chocolate Chiffon Pie

iamwinfred
This Chocolate Chiffon Pie is the dessert I make when I want something that looks fancy but doesn't actually ask much of me in the kitchen. It's light, cloud soft, and packed with real chocolate flavor in every bite. No oven babysitting, no fussy water bath. Just a flaky crust, a silky chocolate filling, and a big pile of whipped cream on top.
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Prep Time 40 minutes
Cook Time 0 minutes
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 340 kcal

Equipment

  • 9 inch ceramic pie dish
  • Electric hand mixer or stand mixer
  • Double boiler or heatproof bowl over saucepan
  • Rolling Pin
  • Mixing bowls, various sizes
  • Whisk
  • Rubber spatula
  • Fine-mesh sieve
  • Plastic wrap
  • Instant-read or candy thermometer optional

Ingredients
  

  • 1¼ cups all purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter cold and cubed (about 1 stick or 113g)
  • 3-4 tablespoons ice water

For the Chocolate Filling

  • 1 tablespoon unflavored gelatin about 1 packet
  • ¼ cup cold water
  • 1½ cups whole milk
  • ½ cup unsweetened cocoa powder sifted
  • ⅔ cup granulated sugar divided
  • ¼ teaspoon salt
  • 4 large egg yolks
  • 4 large egg whites
  • ¼ teaspoon cream of tartar
  • 2 teaspoons pure vanilla extract
  • 4 ounces semisweet baking chocolate melted (about 113g)

For the Topping

  • 1 cup heavy whipping cream cold
  • 2 tablespoons powdered sugar
  • chocolate shavings for garnish

Instructions
 

  • Whisk flour and salt together. Cut in cold butter until crumbly. Add ice water gradually until dough forms. Shape into disc, wrap, and chill 30 minutes.
  • Roll dough to 12-inch circle and fit into 9-inch pie dish. Crimp edges, prick bottom with fork, line with parchment and pie weights. Bake at 400°F for 15 minutes, remove weights, bake 8-10 minutes more until golden. Cool completely.
  • Sprinkle gelatin over ¼ cup cold water and let stand 5-10 minutes until bloomed (wrinkled and firm).
  • Whisk milk, cocoa powder, ⅓ cup sugar, and salt in saucepan over medium heat until smooth and steaming. Temper egg yolks by slowly whisking in ½ cup warm milk mixture, then return to saucepan.
  • Cook custard over medium-low heat, stirring constantly, 3-4 minutes until thickened to coat spoon. Remove from heat, add bloomed gelatin and melted chocolate, whisk until smooth. Stir in vanilla.
  • Strain custard through fine mesh sieve into bowl. Cover surface with plastic wrap. Cool at room temperature 20 minutes, then refrigerate 20-30 minutes until thick but not set.
  • Combine egg whites, remaining ⅓ cup sugar, and cream of tartar in heatproof bowl over simmering water. Whisk constantly until reaches 160°F and sugar dissolves, 3-5 minutes.
  • Remove from heat and beat with electric mixer on high until glossy stiff peaks form, about 4-5 minutes.
  • Stir one-third of meringue into cooled chocolate custard. Gently fold in remaining meringue in two batches until no white streaks remain, being careful not to deflate.
  • Pour filling into cooled crust, smooth top. Refrigerate uncovered at least 4 hours until fully set, preferably overnight.
  • Beat cold heavy cream and powdered sugar in chilled bowl with mixer on medium-high until soft to medium peaks form, 2-3 minutes. Spread or pipe over chilled pie.
  • Garnish with chocolate shavings. Slice with knife dipped in hot water and wiped clean between cuts. Serve chilled.

Notes

  • Make sure your chocolate custard has cooled enough before folding in the meringue, or it will deflate the airy texture.
  • Use a light hand when folding, overmixing knocks the air out and leaves you with a denser pie.
  • Chill the mixing bowl and beaters before whipping the cream for faster, more stable whipped peaks.
  • Don't skip blooming the gelatin, it prevents a lumpy, uneven set.
  • Give the pie the full chill time. Cutting into it too early means a filling that hasn't fully set.
  • Store leftover pie loosely covered in the refrigerator for up to 4 days.
  • Keep the pie away from strong smelling foods in the fridge, since the whipped cream topping can absorb odors.
  • This pie does not freeze well once assembled, since the whipped cream and chiffon texture change after thawing.
  • If you want to freeze ahead, freeze the baked, unfilled pie crust for up to 2 months and make the filling fresh.
  • Add the whipped cream topping just before serving if you're making the pie a day ahead.

Nutrition

Serving: 1SliceCalories: 340kcalCarbohydrates: 34gProtein: 6gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 140mgSodium: 160mgPotassium: 180mgFiber: 3gSugar: 22gVitamin A: 8IUCalcium: 8mgIron: 10mg
Keyword chocolate chiffon pie, chocolate mousse pie, holiday pie, make ahead dessert, no bake chocolate pie
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