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You know I love a dessert, even if it is 90 degrees outside,
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So I thought I would share this recipe with y'all
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for a chocolate chiffon pie,
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chocolate cherry chiffon pie,
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You just keep it in the freezer
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after you get it all together,
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and you can eat a piece at the time as you're ready for it.
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A nice, delicious, easy recipe.
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So I'm gonna start by putting two, three ounce packages
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and I got my black cherries right there.
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And I'm gonna dissolve that in one cup of boiling water.
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and help that gelatin to start dissolving in that hot water.
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And after it melts, we're gonna add a cup of ice to it
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Because we are gonna be folding in
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some fresh whipped cream.
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Now, that's the only thing that I've changed
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You know, I try almost never to use frozen toppings
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because to me fresh whipped cream
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is just too delicious to pass up.
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So this is, it's dissolving good.
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I think we could stand our cup of ice now, Teresa.
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- [Teresa] I think it's a half cup, right?
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It is a half a cup of ice.
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But we won't, like I said, this can't be hot at all
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when we fold in our whipped cream, you know.
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- [Teresa] Oh no, we'd have a problem.
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- So hopefully this'll have time to,
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we may have to cheat and get a little bit more ice.
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- [Teresa] Okay, we can, how much more would you say?
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So that'll probably be like 3/4 of a cup of ice
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Y'all, I started with that one, but guess what?
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So we are back to the one that I use all the time
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and I know how to work this one.
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of these cream filled chocolate cookies in here
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along with two tablespoons of butter.
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And I wanna make sure I use soft butter.
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So that looks about like two tablespoons.
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(food processor humming)
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I'm gonna add a little bit more butter
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because I want those crumbs to really stick together.
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So a little bit more butter doesn't hurt nothing.
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(food processor humming)
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that it's real fine 'cause this is our crust.
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That looks pretty good y'all.
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So I'm just gonna dump this in
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to this is a deep dish,
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So I'm just gonna press this firmly.
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Yeah, I'm glad I added a little extra butter y'all.
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I just want it to come up the sides some.
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It's hard to get those sides packed real firm
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but just have to keep pressing it out.
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Okay, so that's ready to go.
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Let's come over here now and see,
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okay, that's nice and firm.
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I would change that from two tablespoons of butter
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to three tablespoons.
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Get all those crumbs in there.
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All right, let's come over here
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and check our gelatin.
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Ah, it's nice and cold.
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Yes, thank you Teresa.
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It calls for a 16 ounce container of frozen whip topping.
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So to equal that, what did you beat up Theresa?
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About a cup and 1/4? - A cup and 1/4
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- [Teresa] A little over 1/4.
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how it's stuck to our rubber spatula.
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I wanna make sure that
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I've got something that's
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gonna get all that gelatin off the side.
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All right, so you know what?
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kinda do a reverse fold.
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I'm gonna go this way.
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I thought about doing it the other way,
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but I decided against it.
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So if you wanna replace the frozen topping
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about a cup and 1/4 of heavy cream,
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about 1/3 of a cup of sugar,
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and just whip it until it's stiff.
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So we're just gonna fold these together.
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Look at the color of it
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and you know the kiddies are going to love that.
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I'm gonna go ahead and
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fold in our cherries,
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and we recommend that you use a frozen cherries.
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Just thaw 'em out and drain them.
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- [Teresa] When it sets, it's gonna be good
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when goes over the side.
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- [Paula] Well that's what it's doing sister.
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Make sure I get every one of those cherries in there.
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We don't wanna lose a cherry.
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- [Teresa] Don't wanna lose any.
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- No, so I'm gonna just kinda,
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you know, make sure everybody gets a cherry.
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- [Teresa] Can't remember, does this go in the freezer
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- [Eddie] It's small.
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- [Teresa] Why'd you have to take it there?
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- Yeah, why'd you have to ruin that?
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I would love for a little of the pie crust to show
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but I didn't have that kind of patience
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to spread it out that thin.
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But it'll be beautiful when we go to slice it
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and speaking of slicing,
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four hours or two hours?
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- [Teresa] Two hours.
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- Two hours in the freezer.
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So I'll meet y'all back in two hours.
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I didn't think this pie was ever gonna freeze y'all.
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Not cause it was taking a long time,
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but it was 'cause I wanted a piece.
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Oh my gosh and that crust is packed in there so good.
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You know, and now the only thing
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about using a real pie plate
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you know, that first piece is so hard to get out.
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I wonder if I should have maybe sprayed the pan Eddie,
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- [Eddie] Oh, you did have butter in there didn't you?
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- Yeah, there was butter in the chocolate.
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Oh look, it's coming up pretty good.
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Sit up there so I can see you.
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- [Eddie] Okay, someone commented
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on one of your videos, wanted close up
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of the food and let me see what I can do.
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- Yes, let's get up there close and see it.
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Lemme, lemme clean the plate up.
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I just ate some crumbs in that crust and it's so good.
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Wait, I got to make the pie prettier.
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Got to have a cherry on top, don't we?
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Looks pretty good, doesn't it Eddie?
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- [Eddie] Looks great.
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Let's go in and see.
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This is, you know, such a great dessert for hot weather.
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- [Eddie] Almost want a peppermint flavor to it.
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oh, I just got one of
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of the cherries in it and,
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the cherries you know,
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we certainly highly recommend
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that you use the frozen cherries.
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I just love those frozen cherries.
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This is delicious y'all.
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And there is just nothing more I can say about
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And I wanna keep eating it.
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Try it, you'll like it.
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Hey y'all, it's Paula Dean.
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Now if you enjoyed this video, be sure to like it,
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Love and best dishes y'all.
