No bake silky chocolate pie recipe

Ingredients

• 1 Oreo pie crust


• 1 cup milk


• 1 envelop unflavored gelatin


• 1/4 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar


• 2 Safest Choice™ Pasteurized Egg yolks


• 8 oz semisweet chocolate chips


• 1 teaspoon vanilla extract


• 2 Safest Choice™ Pasteurized Egg Whites


• 1/4 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar


• 1/4 cup heavy cream, whipped (optional)

Instructions

1. Pour the milk into a heatproof bowl and sprinkle the gelatin over it. Let sit for 2 minutes, until the gelatin softens a little.


2. Place the bowl on top of a saucepan with simmering water (make sure the bowl does not touch the water). Add the egg yolks, 1/4 cups sugar and the chocolate. Heat gently stirring constantly until the chocolate is melted and the gelatin is dissolved. It should take about 4-5 minutes.


3. Remove from the heat and stir in the vanilla extract.


4. Cover the chocolate mixture with plastic wrap and refrigerate for 45 minutes to 1 hour until starting to set. Do not refrigerate longer!


5. While the chocolate mixture is chilling, whip the egg whites in a grease free bowl until soft peaks form. Gently, beat in the remaining 1/4 cup sugar and continue to whip until firm peaks form.


6. Fold the egg whites into the chilled chocolate mixture and pour the pie filling into the chocolate pie crust.


7. Cover the pie with plastic wrap and refrigerate for a couple of hours until set, about 3 hours.


8. Decorate the pie with whipped cream just before serving.

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