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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Close 29 Sep 2019 This recipe has been viewed 81679 times Chocolate Chiffon Pie ( Eggless Desserts Recipe) recipe - How to make Chocolate Chiffon Pie ( Eggless Desserts Recipe) Tags MoussePuddingsNo Bake DessertsChristmasChildren's DayThanksgivingHigh Tea Party Preparation Time: 15 mins   Cooking Time: 12 mins   Total Time: 27 mins     6Makes 6 wedges Show me for wedges Ingredients For The Coconut Crust1 cup grated fresh coconut2 tbsp sugar2 tbsp melted butterFor The Chocolate Mousse1 cup roughly chopped dark chocolate1/4 cup milk1 tbsp powdered sugar1 3/4 cups beaten whipped cream1/4 tsp vanilla essence2 tsp honeyFor The Garnish1/4 cup beaten whipped cream Method For the coconut crustFor the coconut crustHeat 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.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)