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choco-nut chiffon pie

Choco-nut Chiffon Pie

Course Dessert
Cuisine American
Author Knox Gelatine and Kellogg's Corn Flake Crumbs

Ingredients

  • 1 cup Kellogg's Corn Flake Crumbs
  • 2 tablespoons finely chopped nutmeats
  • 2 tablespoons sugar
  • 1/3 cup soft or melted butter
  • 1 envelope Knox unflavored gelatine
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1 1/2 cups milk
  • 1 cup (6 oz package) semi-sweet chocolate pieces
  • 1 teaspoon vanilla flavoring
  • 1 cup whipping cream

Directions

  • For crust combine Kellogg's Corn Flake Crumbs, nutmeats, sugar and butter; mix well. Press evenly and firmly in a 9-inch saucepan. Chill
  • Mix Knox Unflavored Gelatine, sugar and salt in a medium saucepan. Add milk and chocolate; cook over medium heat, stirring constantly until chocolate is melted. Remove from heat, beat with rotary beater until chocolate is blended. Stir in vanilla. Chill, stirring occasionally until mixture mounds when dropped from a spoon.
  • Whip cream until stiff; fold into Gelatine mixture. Spread lightly in Crumb crust. Chill until firm. Garnish with walnut halves or additional whipped cream if desired. Yield: one 9-inch pie.