Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Dutch Chocolate Chiffon Pie




Source of Recipe


Macklinda


List of Ingredients




Dutch Chocolate Chiffon Pie

Chocolate Crust:
1 c chocolate graham-cracker crumbs (about 14 squares)
1 tbsp Dutch-process cocoa powder
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



Recipe



Preheat oven to 350 degrees. Lightly coat a 9-inch pie pan with
nonstick cooking spray. Combine crumbs in a small bowl or food processor
(pulse to make crumbs from crackers). Add cocoa powder, Splenda, &
margarine & stir or pulse. Add egg white & stir well, or pulse again. Pour
crumb mixture into pie plate. With your fingers, the back of a spoon, or
with a sheet of plastic wrap, press down on the crumbs until they coat
the bottom & sides of the pie plate. Bake 8-10 minutes.

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

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

Makes 8 Servings.