Chocolate Chiffon Pie

 

This recipe is from the blog Gift of Hospitality. It has a bit more sugar than my truffle chocolate cream pie, though still not much, and it’s lighter than French silk pie. Plus, it’s so pretty! I used some vegan Reddi Wip instead of the whipped cream.

1 envelope unflavored gelatin
½ cup sugar
¼ tsp. salt
1 ¼ cups lactose-free milk
1 cup semisweet chocolate chips
1 tsp. vanilla
1 Tbsp. lemon juice
⅔ cup lactose-free evaporated milk (cold from the fridge)
1 fully baked pastry shell/pie crust (deep dish works great here)
½ cup lactose-free cream + 1 Tbsp. sugar to make whipped cream

Place gelatin, sugar, salt, and milk in a large heatproof bowl. Whisk to combine.

Place over a saucepan of simmering water (or use a double boiler if you prefer). Cook just until the chocolate is melted.

Beat with a handheld mixer until smooth, then add the vanilla.

Refrigerate for 1 hour and 15 minutes, or until it mounds slightly when dropped from a spoon.

Place the evaporated milk in the bowl of a stand mixer. Add the lemon juice and beat until soft peaks form.

Fold the evaporated milk mixture into the chilled chocolate mixture.

Pour into the prepared pie crust (you may have a little leftover). Chill for at least 2 hours, or until firm.

Garnish with whipped cream made from beating the heavy cream and sugar until soft peaks form. I also garnished it with some chocolate curls, which I made from shaving a chocolate bar with a vegetable peeler.