Chocolate Chiffon Pie ( Eggless Desserts Recipe)
by Tarla Dalal
Added to 237 cookbooks
This recipe has been viewed 67214 times
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.
For the coconut crust- 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.
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- Add the sugar and butter, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
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- Spread the coconut mixture evenly on a 175 mm. (7") diameter loose bottom cake tin and press gently.
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- Refrigerate for atleast 30 minutes and keep aside.
For the chocolate mousse- 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.
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- Strain the mixture using a sieve and keep aside.
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- Combine the sugar and beaten whipped cream in a bowl and fold gently.
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- Add the prepared chocolate–milk mixture and fold gently.
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- Add the vanilla essence and honey and fold gently.
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How to proceed- Pour the chocolate mousse immediately over the coconut crust and spread it evenly using a palate knife.
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- 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.
Handy tip:- You can also melt the chocolate-milk mixture on a double boiler.
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Nutrient values (Abbrv) per wedge
Energy | 397 cal |
Protein | 4.2 g |
Carbohydrates | 30.4 g |
Fiber | 2.3 g |
Fat | 32.7 g |
Cholesterol | 10.5 mg |
Sodium | 48.3 mg |
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