The recipe will take approximately 40 minutes to prepare and then another 2 to 3 hours to set up in your refrigerator. I like to make mine early in the morning so that its ready to go with our dinner later that day.

Chocolate Chiffon Pie Recipe

1 unbaked pastry shell (9 inch)
1 envelope of unflavored gelatin mix
1/4 cup of tap water
1/2 cup granulated sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
1 1/4 cup cold milk
3 egg yolks
1 cup of heavy whipping cream
3 egg whites
Whipped cream for garnishing

Remove unbaked pie shell from package and bake in your oven according to package directions, remove and set aside to cool.

In a large bowl, add in your water and then sprinkle the unflavored gelatin mix over top. Let the mixture stand at room temperature for 5 to 7 minutes to softened it up.

In a large saucepan, combine the granulated sugar, cocoa powder and table salt. Stir in the cold milk and egg yolks using a nonstick silicone spatula. Cook this mixture over low heat, stirring it constantly to prevent scorching, until the mixture begins to thicken. You do not want to boil the mixture! Remove pan from heat. Stir in the gelatin mix until it has dissolved. Place mixture into a bowl and chill it in the refrigerator until it becomes syrupy, about 20 to 25 minutes.

In a separate bowl, whip the cream with an electric mixer until it becomes stiff. Gently fold the whipped cream into your chilled chocolate mixture. Slowly beat in the egg whites until all ingredients have been combined.

Pour the entire mixture into your prepared baked pie shell. Cover the pie plate and place into the refrigerator for 2 to 3 hours to chill and to firm up. Garnish with some whipped cream before serving if desired.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

You can purchase two pre-made pie shells or make your own pie crust using your favorite recipe. Once the pie has completely cooled to room temperature, you will want to store it in the refrigerator.

When it comes to serving it, I recommend vanilla ice cream, vanilla yogurt or some whipped topping. If desired, you can place a few fresh cherries on top of your chosen topping right before serving.

Pineapple Pie Recipe

3/4 cup granulated sugar
3 tablespoons quick cooking tapioca
1/4 teaspoon table salt
4 cups fresh pineapple, chopped into pieces
1 tablespoon fresh lemon juice
2 unbaked pastry shells
1 tablespoon butter or margarine

Preheat oven to 350 degrees.

In a small mixing bowl, combine the granulated sugar, tapioca and table salt. In a large mixing bowl, combine the chopped pineapple pieces and lemon juice. Gently stir the sugar mixture into the pineapple mixture to combine all ingredients together. Let this mixture stand at room temperature for approximately 15 minutes.

Pour mixture into an unbaked pastry shell and dot the top with butter or margarine. Use the second pastry shell to make a top crust, seal the edges with a tad of water if necessary.

Bake in a preheated 350 degree oven for 35 minutes or until done. Cool pie to room temperature and then refrigerate.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

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