Friday, December 11, 2009
Chocolate Fluff Pie
This is a combination of two Betty Crocker pies. I don't like her chocolate creams, because they call for eggs, which makes them way too rich. This is my own compilation of the two, and it tastes great! It's so fluffy and light, yet smooth and chocolatey. Yes, this is a crowd pleaser, if I do say so myself!
1 Pie Shell
1 cup whipping cream
3 egg whites
1/2 cup sugar
1/4 tsp. cream of tartar
1 package unflavored gelatin
1/4 cup cold water
4 Tbsp flour
1/2 tsp. salt
1/2 cup sugar
1 1/2 cup milk
1/2 tsp. vanilla
1/2 -1 bar semi-sweet or dark baker's chocolate (depending on how chocolatey you want it)
Whip cream until stiff. Set aside in a cool place.
Make a meringue of egg whites, sugar, and cream of tartar. Beat until stiff and set aside. (Probably in the fridge.)
Soften gelatin in cold water. Set aside. (Are we noticing a trend here?)
Mix flour, salt and sugar. Add milk and vanilla. Heat on low-medium heat. Once mixture gets warm/hot, add chocolate. (Better if you break it into pieces.) Continue heating until mixture boils. Allow to boil for one minute. Remove from heat and add softened gelatin. Put chocolate mixture in fridge to set up.
Once mixture begins to cool and set up, mix with rotary beater until smooth again. Fold in cream and meringue. Spoon mixture into prepared pie crust. Let cool in fridge for several hours. The result is fully awesome!