Chocolate Chiffon Pie

Ingredients

• 1.1 cup marie biscuit crumbs, for shell
• 2.0.5 cup pecan nuts, grated; for shell
• 3.2 tablespoon sugar, for shell
• 4.2 tablespoon butter, melted; for shell
• 5.gelatine, slightly more than 1 dessertspoon; softened in cold water
• 6.0.5 cup water, cold; for softening gelatine
• 7.125 gram dark chocolate, melted; for filling
• 8.3 eggs, separated; for filling
• 9.0.125 teaspoon salt, for filling
• 10.0.5 cup sugar, for filling; divided — ⅛ cup with yolks, ½ cup with whites
• 11.1 teaspoon vanilla essence, for filling

Method

1. 1.SHELL: Combine the crumbs, nuts and the sugar. Blend in the melted butter. Spread over the bottom and the sides of a 9" pie plate. Pat down with the back of a spoon. Chill.
2. 2.FILLING: Soften the gelatine in the cold water. Melt the chocolate in the milk over hot water using a double boiler. Beat well, stir in the softened gelatine and the vanilla essence.
3. 3.Separate the eggs. Beat the yolks and salt. Gradually add ⅛ cup sugar beating continuously until the egg yolks are thick and lemon coloured.
4. 4.Slowly add the chocolate mixture to the yolks, stirring until well blended. Chill until slightly thickened.
5. 5.Beat the egg whites until they form peaks. Slowly add the remaining ½ cup sugar, beat until stiff. Fold the chocolate mixture into the whites.
6. 6.Pour into the crumb-lined dish. Chill and set. Remove from the fridge 15 minutes before serving. Garnish with whipped cream, nuts and cherries.

Notes

• The instructions say 'melt the chocolate in the milk' but milk does not appear in the ingredient list — see uncertainties.
• A dessertspoon is approximately 10 ml; 'slightly more than 1 dessertspoon' is approximately 12 ml or 1 tablespoon.