Monday, April 26, 2010
Chocolate Chiffon Pie
Chocolate Chiffon Pie:
2(1-oz) squares unsweetened chocolate, chopped.
1(14-oz) can sweetened condensed milk.
1 envelope unsweetened gelatin
1/3 cup water
1/2 half tea spoon vanilla extract
1 cup whipping cream whipped
1 chocolate pie crust
In a medium saucepan over low heat, melt chocolate with condensed milk. In a small saucepan, sprinkle gelatin over water; let stand 1 minute. Over low heat, stir until gelatin disolves. Combine chocolate mixture and gelatin. Add valilla. Cool to room temperature. Fold in whipped cream. Spread into crust. Chill 3 hours or until set. Garnish with additional whipped cream and shaved chocolate.
Hide left overs!