Chocolate Chiffon Pie ( Eggless Desserts Recipe)
by Tarla Dalal
29 Sep 2019
This recipe has been viewed 82125 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.
Chocolate Chiffon Pie ( Eggless Desserts Recipe) recipe - How to make Chocolate Chiffon Pie ( Eggless Desserts Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 6 wedges
For The Coconut Crust
1 cup grated fresh coconut
2 tbsp sugar
2 tbsp melted butter
For The Chocolate Mousse
1 cup roughly chopped dark chocolate
1/4 cup milk
1 tbsp powdered sugar
1 3/4 cups beaten whipped cream
1/4 tsp vanilla essence
2 tsp honey
For The Garnish
1/4 cup beaten whipped cream
Method
For the coconut crust
For the chocolate mousse
How to proceed
Handy tip:
For the coconut crust
- 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.
- 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 mousse
- 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.
- 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 proceed
- How to proceed
- Pour 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 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 |
| Vitamin A | 135.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 0.6 mg |
| Folic Acid | 4.9 mcg |
| Calcium | 40.6 mg |
| Iron | 2.1 mg |
| Magnesium | 82.7 mg |
| Phosphorus | 151.1 mg |
| Sodium | 48.3 mg |
| Potassium | 284.8 mg |
| Zinc | 0.2 mg |
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