You are here: Home > Course > Indian Desserts , Sweets > Mousse > Chocolate Chiffon Pie ( Eggless Desserts Recipe) Chocolate Chiffon Pie ( Eggless Desserts Recipe) by Tarla Dalal 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. 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(7") diameter loose bottom cake tin and press gently.Refrigerate for atleast 30 minutes and keep aside.For the chocolate mousseFor the chocolate mousseCombine 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.How to proceedHow to proceedPour 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.Handy tip:Handy tip:You can also melt the chocolate-milk mixture on a double boiler. Nutrient values (Abbrv) per wedgeEnergy397 calProtein4.2 gCarbohydrates30.4 gFiber2.3 gFat32.7 gCholesterol10.5 mgSodium48.3 mgClick here to view calories for Chocolate Chiffon Pie ( Eggless Desserts Recipe)