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Bavarian Swiss Chocolate Pie
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1 package unflavored gelatin
1 2/3 cups milk, divided
2/3 cup sugar
1/3 cup Baking Cocoa
2 tbl. butter
1 tsp. vanilla, divided
1 cup cream, whipped, divided
1 tbl. sugar
1/8 tsp. nutmeg
1 baked pie shell
In a saucepan soften 1 package unflavored gelatin in 1 cup milk, about 5 minutes. Add to the gelatin mixture, 2/3 cup sugar and unsweetened baking cocoa. Bring to a boil over medium heat, stirring constantly. Remove from heat.
Stir butter into chocolate mixture until melted. Transfer chocolate mixture to a bowl and blend in 2/3 cup milk and 3/4 tsp. vanilla. Chill until thickened, about 30 minutes.
Whip 1/2 cup cream until stiff peaks form. Fold gently into the chilled mixture. Pour into a 9-inch baked pie shell and chill until firm.
Meanwhile, combine in a bowl and beat until stiff, 1/2 cup cream, 1 tbl.sugar, 1/4 tsp. vanilla, and nutmeg. Spread over the chilled mixture.
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