Recently, Dorothy Letterman, David’s mother, passed away. Dorothy’s pies were always focused on the Letterman Late Show.
David preferred this pie to a cake on his birthday. Candles would be placed on the pie for David.
Chocolate Chiffon Pie
Crust: 1 cup vanilla wafer crumbs 1/2 cup finely chopped pecans or walnuts 2 T. sugar 3 T. unsalted butter, melted
In a small bowl, combine above ingredients. Spread over bottom and sides of a 9-inch pie pan and pat down firmly. Cool.
Filling: 1 envelope unflavored gelatin 1/4 cup cold water 2 squares unsweetened chocolate 1 cup milk 1/8 tsp salt 3 eggs, separated 1/2 cup sugar 1 tsp vanilla extract Whipped cream for topping
In a small bowl, soften gelatin in cold water.
In top of a double boiler, over low heat, combine chocolate and milk. Stir over boiling water until chocolate melts. Beat until smooth, then stir in gelatin.
Add salt to egg yolks, beat until thick. Gradually beat in 1/4 cup sugar. Slowly add to chocolate mixture, stirring until blended.
Return over boiling water, cooking until slightly thickened. Chill.
In same bowl, beat egg whites until stiff. Gradually, beat in remaining 1/4 cup sugar.
Add vanilla to chocolate mixture and fold in whites.
Pour into crumb-lined pan. Chill. Serve with topping of whipped cream.
Etc. — This pie does take some time to prepare, but the result is dramatic. I can see where David would prefer this pie to a birthday cake.
And... don’t forget to add some confectioner’s sugar to your whipped cream.