Try this Marbleized Chiffon Pie recipe, or contribute your own.
Suggest a better descriptionCrust: 325. Combine crumbs & butter. Press into pie plate. Bake 10 minutes then open oven door & let crust cool in oven. Filling: Break up chocolate & place it in top of boiler over warm water on low heat. Cover top of pot with a folded paper towel to absorb steam, then with pot cover & let cook very slowly until chocolate is melted. Then uncover, remove from hot water & set aside to cool to room temp., stirring occasionally with rubber spatula. Place cold tap water in small custard cup, sprinkle gelatin over top & let stand. Place milk in top of boiler over warm water on med heat & let cook, uncovered, until scalded (or there is a lightly wrinkled skin on top of milk). Meanwhile, place yolks in small bowl, & beat with whisk until well mixed. While beating with whisk, gradually add 3 Tbls. sugar. Whisk briskly until pale. Gradually add hot scalded milk to yolk mix, whisking constantly. Then return mix to top of boiler over warm water on med heat. Cook, scraping bottom & sides with rubber spatula, until slightly thick. Remove. Add softened gelatin, stir until melted, add vanilla & transfer to large mixing bowl. Let stand a few minutes. Meanwhile, in chilled bowl, with chilled beaters, whip cream until it holds a shape but not stiff. Set aside. Place bowl of milk & yolk mixture into large bowl of ice & water. Stir & scrape bottom & sides constantly until mixture cools, chills & then just barely begins to thicken. Do not let it set. Remove from ice & water. In 3-4 small additions, fold half of chilled mixture into whipped cream & other half into beaten whites. In large bowl that milk & yolk mixture chilled in, fold together whipped cream mixture & whites mixture. Add room temp melted chocolate. Fold together ( with rubber spatula) very briefly ( only 2-3 foldings) until mixture is roughly marbleized. Do not overdo it. Pour as much mixture into crust as it will hold. Place in freezer only for mixture to harden slightly, then pour remaining on top. Refrig. 3-4 hours. Topping: In chilled bowl, with chilled beaters, whi p cream with sugar & vanilla until it holds a shape. Either spread cream to cover top of pie. Sprinkle top generously with chocolate. Use a rather long, heavy knife to cut portions. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (1580g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5264 | ||
Calories from Fat: 2499 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 277.7g | 370 % | |
Saturated Fat 132g | 660 % | |
Monounsaturated Fat 61.3g | ||
Polyunsanturated Fat 11.4g | ||
Cholesterol 402mg | 124 % | |
Sodium 2754mg | 95 % | |
Potassium 2764.7mg | 73 % | |
Total Carbohydrate 669g | 197 % | |
Dietary Fiber 28g | 112 % | |
Sugars, other 641g | ||
Protein 55.3g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5264
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