Chocolate Chiffon Pie
4 pounds Pastry for One-Crust Pies
1 1/2 ounces unflavored gelatin
1 1/2 cups cold water
8 ounces unsweetened chocolate
3 cups boiling water
16 ounces egg yolks (about 24 total) -- beaten
24 ounces granulated sugar
1 1/2 teaspoons salt
2 tablespoons vanilla
28 ounces egg whites (about 24 total) (see notes)
24 ounces granulated sugar
1 quart whipping cream
1/4 cup granulated sugar
Make pastry. Line seven 9-inch pie pans, 9 oz per pan. For 8-inch pies, see Notes. Flute edges and prick crust with a fork (Figure 5.4).
Bake at 425°F for 10 minutes or until light brown.
Melt chocolate. Add hot water slowly. Stir until mixed. Add gelatin and stir until dissolved.
Combine egg yolks, sugar, and salt. Cook until mixture begins to thicken.
Add vanilla and chocolate to egg mixture. Chill until mixture begins to congeal.
Beat egg whites until frothy. Gradually add sugar and beat at high speed until meringue can be formed into soft peaks. Fold into chocolate mixture. Scale into baked pie shells, 1 lb (4 cups) per pie. Cool quickly (within 4 hours) to below 41°F. Refrigerate until served.
Just before serving whip cream. Add sugar. Spread 1 cup whipped cream over cream pie.
Yield:
"7 7/8 inch pies"
NOTES : Potentially hazardous food. Store at temperature below 41°F.
Use of pasteurized frozen egg yolks and whites is recommended.
For eight 8-inch pies, use 2 lb 8 oz pastry portioned 5 oz per pie. For filling, use 12 oz (3 cups) per pie.
Graham Cracker Crust may be used in place of pastry.
VARIATIONS:
Chocolate Peppermint Chiffon Pie. Cover pie with whipped cream to which 1 lb crushed peppermint candy sticks has been added.
Chocolate Refrigerator Dessert. Use 2/3 recipe Chocolate Chiffon Pie. Spread 12 oz vanilla wafer crumbs over bottom of 12x20x2-inch pan. Pour in chocolate chiffon mixture and cover with 1 lb 12 oz crumbs.
Frozen Chocolate Chiffon Pie. Fold in 3 cups cream, whipped. Pile into pastry or graham cracker crust. Spread over tops of pies 1 1/2 cups cream, whipped and sweetened with 3 Tbsp sugar. Freezer. Serve frozen.
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Chocolate Chip Cookies
12 ounces margarine
8 ounces granulated sugar
8 ounces brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
20 ounces all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 pound nuts -- coarsely chopped
24 ounces chocolate chips
Cream margarine and sugars on medium speed for 5 minutes, using flat beater.
Add eggs and vanilla to creamed mixture and beat until light and fluffy.
Combine dry ingredients. Add on low speed to creamed mixture.
Add nuts and chocolate chips. Mix until blended.
Portion with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-in baking sheets.
Bake at 375°F for 8-10 minutes.
Yield:
"10 dozen"
NOTES : For jumbo cookies, use No. 20 dipper. Bake at 365°F for 12-15 minutes.
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Chocolate Cream Filling
36 ounces chocolate chips (3 12-oz pkgs)
1 cup orange juice or water
8 ounces granulated sugar
1 1/2 cups whipping cream
Combine chocolate chips, orange juice, and sugar. Melt over hot water. Cool.
Whip cream until stiff.
Fold into chocolate mixture.
Yield:
"3 quarts"
NOTES : Using as filling for Orange Cream Puffs
VARIATION:
Chocolate Mousse. Whip 10 egg whites to a soft peak and fold into chocolate whipped cream mixture. Chill. May be frozen.
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