chocolate chiffon pie |
2 – 1 oz sq unsweetened chocolate, chopped |
1 – 14 oz can eagle brand sweetened condensed milk (not evaporated milk) |
1/3 cup water |
1 env unflavoured gelatin |
1/2 tsp vanilla extract |
1 cup (1/2 pint) whipping cream, whipped |
1 – 6 oz prepared chocolate or graham cracker pie crust |
additional whipped cream |
in heavy saucepan, over low heat, melt chocolate with eagle brand. |
in small saucepan, sprinkle gelatin over water; let stand 1 minute. over low heat, stir until gelatin dissolves. |
combine gelatin & chocolate mixture. add vanilla. cool - room temperature. fold in whipped cream. spread into crust. |
chill 3 hours or until set. garnish with additional whipped cream. |
store leftovers covered in refrigerator. |
