Chocolate Chiffon Pie ( Eggless Desserts Recipe)
by Tarla Dalal
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Here is a rather different pie in which the crust is made of coconut. In the chocolate chiffon pie, chocolate mousse is set on a crusty thin coconut base, and garnished with whipped cream. When grating the coconut for the base, use a grater with medium-sized holes… if the coconut is too thickly or thinly grated, it will ruin the pie.
- Heat the coconut in a non-stick pan on a slow flame for approx. 5 to 7 minutes or till it evenly turns brown in colour, while stirring continuously.
- Add the sugar and butter, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
- Spread the coconut mixture evenly on a 175 mm. (7") diameter loose bottom cake tin and press gently.
- Refrigerate for atleast 30 minutes and keep aside.
- Combine the chocolate and milk in a microwave-safe bowl and microwave on high for 30 seconds. Remove and mix well until no lumps remain.
- Strain the mixture using a sieve and keep aside.
- Combine the sugar and beaten whipped cream in a bowl and fold gently.
- Add the prepared chocolate–milk mixture and fold gently.
- Add the vanilla essence and honey and fold gently.
- Pour the chocolate mousse immediately over the coconut crust and spread it evenly using a palate knife.
- Refrigerate for 2 to 3 hours or till the pie sets.
- Demould the pie and cut into 6 equal wedges.
- Serve chilled garnished with beaten whipped cream.
- You can also melt the chocolate-milk mixture on a double boiler.
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