Indulge in Decadence with Chocolate Chiffon Pie

Do you have a sweet tooth that is always craving for something divine and chocolaty?

Well, look no further. I bring to you the ultimate dessert recipe that will satisfy your desires and make your taste buds sing with joy.

Introducing the mouth-watering Chocolate Chiffon Pie recipe.

This heavenly creation combines a delectable chocolate filling with a light and airy chiffon texture that will leave you in awe. Every bite bursts with rich flavor and melts in your mouth like silk.

This dessert is perfect for all chocolate enthusiasts out there who crave both substance and style in their treats.

Get ready to indulge yourself with this charming yet sophisticated chocolate chiffon pie!

Why You’ll Love This Recipe

Chocolate Chiffon Pie
Chocolate Chiffon Pie

Listen up, all you dessert lovers out there! I’m about to tell you why you’ll absolutely adore this chocolate chiffon pie recipe.

First, let’s talk about the flavor. This pie is made with rich, decadent dark chocolate that will leave your taste buds singing. The filling is light and fluffy with just the right amount of sweetness, thanks to a perfect balance of granulated sugar and confectioners’ sugar.

But here’s the thing that really sets this recipe apart: its texture. A true chiffon pie has a delicate, airy texture that’s unlike anything else. And when combined with the luscious richness of chocolate? Well, let’s just say it’s a match made in heaven.

And don’t worry about this being a difficult recipe – trust me, anybody can make it! With just a handful of ingredients – including unflavored gelatin (which may sound intimidating but is actually quite easy to work with) – you can whip up a pie that looks like it was made by a professional pastry chef.

Plus, there are endless possibilities for customization with this recipe. Like a little kick in your desserts? Try adding some chili powder or cayenne pepper to the filling. Looking for something refreshing? Add some fresh mint to create a mint-chocolate variation that will knock your socks off.

So what are you waiting for? Whether you’re making dessert for a dinner party or just treating yourself to something sweet, this chocolate chiffon pie recipe is sure to impress. Trust me, once you try it, you’ll be hooked – and so will everybody else who takes a bite!

Ingredient List

Let’s Look at What You Will Need:

  • Pie Crust: 1 1/2 cups of gingersnap crumbs, 2 tablespoons of granulated sugar and 1/3 cup of unsalted butter.

  • Chocolate Chiffon Filling: 4 cups of heavy cream, 12 ounces of chopped dark chocolate,1 envelope of unflavored gelatin,5 large eggs separated, 1 cup of cold water,1 cup plus 7 tablespoons of granulated sugar, and 1 teaspoon salt.

  • Whipped Cream: 3/4 cup of heavy cream,1 tablespoon of granulated sugar, and 1 teaspoon pure vanilla extract.


You can substitute graham cracker or Oreo cookie crumbs for the gingersnap crumbs. If you prefer to make this pie dairy-free, you can easily use full-fat canned coconut milk in place of the heavy cream.


This recipe makes enough filling for two pies. If you want to make just one pie, you can halve the recipe.

The Recipe How-To

Let’s dive into the Chocolate Chiffon Pie Recipe, are you ready? Here are the steps on how to create this indulgent dessert.

Step 1: Preparing the Crust

We’ll start by making the crust. In a medium bowl, mix together gingersnap crumbs, sugar and melted butter until well combined. Press this mixture onto the bottom of a pre-baked pie shell with a 9-inch diameter.

Step 2: Making the Chiffon Filling

Next, prepare the chiffon filling. In a medium-size saucepan set over medium-high heat, mix together egg yolks, granulated sugar, and salt until they turn frothy in texture. Add in full-fat coconut milk and bring to a boil while constantly stirring. On low heat, let it simmer for 1-2 minutes until you see bubbles on the side.

In a bowl, sprinkle unflavored gelatin 1 envelope over water and let it sit for approximately two minutes until it becomes soft. Take off from heat and add dark chocolate. Whisk this mixture continuously for about a minute or until all chocolate has melted.

Then, pour mixture over the crust and refrigerate until set for about thirty minutes.

Step 3: Making Mint Chiffon Filling

For the next step, let’s make the mint chiffon filling. Sprinkle unflavored gelatin 1 envelope over cold water in a bowl and let it sit for approximately ten minutes until it becomes soft.

Heat up water in a medium-sized saucepan to boiling point under low heat then add in sugar plus seven tablespoons of granulated sugar. Let it dissolve completely while stirring regularly.

Add gelatin to sugary mix then whisk until dissolved smoothly while adding half of mint extract. Mix this with remaining mint extract cooled cocoa powder.

Beat egg whites and cream with an electronic mixer for five minutes. Gradually drizzle remaining half of mint extract while continually on mixing within fifteen seconds to produce stiff peaks that will form when lifted with beater tines.

Fielding carefully fold whipped whites into cocoa mix leaving no white spots visible after mixed throughly using spatula.

Pour mixture over first layer and afterwards chill again until completely set which roughly takes an hour.

Step 4: Making Chocolate Mousse Pie

Lastly, we will make the chocolate mousse pie. In a double boiler set over hot water, melt in dark chocolate chips or any type of chocolate chips of your preference then add heavy cream slowly while whisking heartily between additions.

Let chocolate-coconut milk bottom layer from fridge organically warm which around twenty-minutes then gently pour gradually large heap leaving zero dome display as it expands naturally because of deeply beaten whipped topping and chokecherry aside gummy bears placed at elbow reaches of kids invited to party

Allow this recipe to chill again for another hour then serve cold but not

Substitutions and Variations

We all have our unique taste, and sometimes a recipe can be adjusted to cater to our cravings. Luckily, the Chocolate Chiffon Pie Recipe is versatile and has room for substitutions and variations.

Firstly, let’s talk about the crust. While gingersnap crumbs create an authentic version of the pie, you can switch things up by using digestive biscuits or Oreo cookies to make the crumb crust. You can also try making a chocolate crumb crust by substituting some of the gingersnaps with cocoa powder in the crust recipe.

Next, let’s move on to the filling. If you’re not a fan of dark chocolate, try swapping it with milk chocolate for a sweeter filling or white chocolate for a decadent twist. If you’re feeling adventurous, add some mint extract to make a refreshing Mint Chiffon Pie.

For those who prefer something lighter, you can replace some of the heavy cream in the filling with whipped coconut cream instead.

Lastly, if you want to experiment with different toppings, try spreading some raspberry jam on top of the filling before adding whipped cream or drizzle caramel sauce over it for a sweet and salty combination.

Remember, when substituting ingredients or making variations, always make sure to adjust the measurements accordingly and test your creation frequently.

Serving and Pairing

Are you ready to sink your teeth into this scrumptious chocolate chiffon pie? After filling your kitchen with the sweet aroma of chocolate goodness, I bet it’s time to dive right in! Indulge in the silky smooth texture of a chocolate chiffon pie that melts in your mouth.


As a dessert, serve chilled for the best flavor and texture. Cut the pie into small wedges, top each slice with whipped cream and dusted with confectioners’ sugar. Also, if you want to add more richness to your serving, drizzle hot fudge or chocolate sauce all over your creation.


Bring out the most exceptional taste of this fluffy delight by pairing it with warm beverages like coffee, hot chocolate, espresso, or tea. A local favorite would be pairing this decadent dessert with red wine or port as an evening indulgence.

To enhance the rich flavour of chocolate chiffon pie, you could consider adding different flavors like a dash of mint which could be used to garnish on creamy layers to make Mint Chiffon Pie. Want more ideas? Why not pair it with fresh berries for a fruity twist? Enjoy your chocolaty slice solo, or play around with subtle flavors – either way, you can’t go wrong!

Make-Ahead, Storing and Reheating

As any experienced baker knows, planning ahead is key to success in the kitchen. And when it comes to making desserts, like this chocolate chiffon pie recipe, a good plan can make all the difference. That’s why I’ve included some tips on how to make and store this indulgent treat.

Firstly, it’s important to note that the chocolate chiffon pie can be made up to two days in advance of serving. Simply prepare as directed in the recipe, including chilling in the refrigerator for at least six hours or overnight. Then cover with plastic wrap and store in the refrigerator until ready to serve.

If you want an even more intense and richer flavour after storing your pie, consider reheating it before serving. This can be done easily by placing the pie on a baking sheet and heating it in a preheated 350°F oven for 10-12 minutes. Once heated, let it cool slightly before serving.

Now let’s talk about storing leftover pie. If you have any remaining slices of this heavenly dessert, they can be stored in an airtight container in the refrigerator for up to three days. Do not freeze your leftover chiffon pies as they will not hold up well once thawed.

As a final suggestion, I recommend garnishing your pie with fresh whipped cream and shaved dark chocolate before serving. These simple touches will elevate your dessert experience to the next level.

In conclusion, by following these tips for making ahead, storing and reheating, you are guaranteed to enjoy a perfectly chilled or heated slice of chocolate chiffon pie every time.

Tips for Perfect Results

When it comes to baking a perfect chocolate chiffon pie, attention to detail is crucial. Here are some tips that will help ensure your pie turns out perfectly delicious:

1. Use room temperature eggs

Make sure your eggs are at room temperature before using them in the recipe. Eggs at room temperature will be easier to separate and whip up into stiff peaks.

2. Whip egg whites properly

When whipping egg whites, make sure your bowl and beaters are completely clean and dry. Any residue of fat or water can cause the egg whites to deflate. Beat on medium-high speed until you reach stiff peaks that hold their shape when you lift the beaters.

3. Be careful when folding the chiffon filling

When folding the chocolate mixture into whipped egg whites, do it slowly and gently with a spatula so that you don’t knock out all of the air bubbles in the egg whites. Fold repeatedly until there are no white streaks left and the mixture is completely blended.

4. Use the right amount of gelatin

Be careful when measuring out the gelatin as too little or too much can result in a runny or rubbery texture respectively. Use an accurate kitchen scale or measuring spoon while adding the gelatin to ensure balance.

5. Chill before serving

Chiffon pies tend to set and become firmer with time, so it’s important to allow your chocolate chiffon pie ample time to chill in the fridge before slicing and serving.

By following these simple tips, you’ll be able to create a rich, decadent and velvety chocolate chiffon pie that will be among one of your most renowned culinary feats!


Now that you have learned about the chocolate chiffon pie recipe’s ingredients, tips, and variations, it’s time to encounter frequently asked questions about the recipe. In this section, I will be answering some of the most common queries regarding the recipe, ensuring that you get all the answers to bake the perfect chocolate chiffon pie. So, let’s dive in and explore all there is to know in item nine of our recipe article- FAQ!

What is the difference between a chiffon pie and a cream pie?

When it comes to making chiffon pies, the process starts just like cream pies with a pre-baked crust and a custard filling. However, the filling in chiffon pies is different because it is lightened using either meringue or whipped cream. In addition to this, another crucial component of chiffon pie is gelatin which helps in thickening and stabilizing the filling, creating a light and airy cream-like texture. This recipe has been tried and tested and is guaranteed to result in a perfect chiffon pie you can always be proud of.

What is a chiffon pie filling made of?

Chiffon pie is a dessert with a unique texture, thanks to its fluffy, airy filling. The secret to its lightness lies in the combination of a gelatin-set custard or curd with whipped egg whites. This technique gives the filling a weightless quality that sets it apart from other pies.

Why is it called chiffon pie?

The reason these pies are dubbed “chiffon” is due to their incredibly delicate and fluffy texture. To achieve this, a mixture of meringue or beaten egg whites is carefully combined with a custard base that has been solidified by the addition of gelatin. This is then chilled until it sets into a firm consistency.

What are cream and chiffon pies made from?

When it comes to creating a chiffon filling for a delicious dessert, the key ingredients are egg yolk and gelatin to help give it structure. Once mixed together, this combination is folded into fluffy egg whites (and sometimes whipped cream) before being poured into a prebaked pie shell. This dreamy filling is then chilled for several hours to set before it can be enjoyed.

Bottom Line


In conclusion, the Chocolate Chiffon Pie recipe is a must-try for any chocolate lover. This delectable dessert is light, airy and packed with rich chocolate flavor that will make your taste buds dance with joy. Whether you’re hosting a dinner party or just having a cozy night in, this pie is the perfect treat to satisfy your sweet tooth.

Not only is this recipe easy to follow, but it also has room for personalization with its various substitutions and variations. You can make it your own and adjust it to your liking. Plus, with the helpful tips included in this article, you’ll be sure to achieve perfect results every time.

So go ahead, give this Chocolate Chiffon Pie recipe a try and impress yourself and others with your baking skills. The best part? You’ll get to indulge in a decadent dessert that’s as satisfying as it is delicious.

Chocolate Chiffon Pie

Chocolate Chiffon Pie Recipe

From A Southerly Course by Martha Foose Hall
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Course: Dessert
Cuisine: American
Keyword: < 4 Hours, Dessert
Prep Time: 3 hours
Cook Time: 1 hour
Calories: 431.5kcal


For the crust

  • 1 3/4 cups gingersnap crumbs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar

For the filling

  • 2 1/2 teaspoons unflavored gelatin
  • 1 cup whole milk
  • 1/4 cup unsweetened Dutch-processed cocoa powder, sifted
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1 pinch salt
  • 4 large egg yolks
  • 3 large egg whites, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream
  • 1 tablespoon confectioners' sugar
  • semisweet chocolate, for garnish


  • Heat the oven to 325°F.
  • Make the crust. In a small bowl, combine the gingersnap crumbs, butter, and granulated sugar. Press the crumb mixture into a 9-inch pie pan and bake for 6 minutes. Remove the pan from the oven and cool on a wire rack.
  • Make the filling. In a small bowl, combine the gelatin with 1/2 cup cool water and let sit for 5 minutes until the gelatin softens and blooms.
  • In a medium saucepan set over medium-high heat, bring the milk, cocoa, 1/4 cup of the granulated sugar, and the salt just to a simmer, stirring constantly. Remove the pan from the heat and add the gelatin, stirring until the gelatin is completely dissolved.
  • Put the egg yolks into a medium bowl and beat lightly. Gradually, in a slow stream, add 1/2 cup of the chocolate mixture to the egg yolks while whisking continually. Pour the chocolate-egg yolk mixture into the pan with the remaining chocolate mixture. Cook, stirring constantly, over medium heat until slightly thickened, about 8 minutes. Remove the pan from the heat and let cool for about 20 minutes or until barely warm.
  • Using an electric mixer, in a large bowl, whip the egg whites to soft peaks. Add the remaining 2 tablespoons granulated sugar and the vanilla, and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in three additions.
  • Spoon the chocolate mixture into the cool pie crust. Cover and refrigerate for 2 hours.
  • Whip the cream with the confectioners' sugar. Place dollops of cream over the pie. Grate the semisweet chocolate over the pie.

Your Own Notes


Serving: 150g | Calories: 431.5kcal | Carbohydrates: 51.4g | Protein: 8.2g | Fat: 22.4g | Saturated Fat: 11.5g | Cholesterol: 143.7mg | Sodium: 348.3mg | Fiber: 2g | Sugar: 20.5g

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