Strawberry Chiffon Chocolate Pie Recipe
Strawberry Chiffon Chocolate Pie Recipe with Chocolate, Cornflakes, Strawberry Instant Whip, Dream Topping, Milk, Butter and Sugar
INGREDIENTS
2 oz (50g) Butter
1 oz (25g) Sugar
2 oz (50g) Chocolate
2 oz (50g) Cornflakes
1 pint (600ml) Cold Milk
1 packet Strawberry Instant Whip
1 packet Dream Topping
METHOD
Have ready an 8 inch (200mm) pie plate or sandwich tin. Melt the butter, sugar and chocolate very gently in a saucepan. Add the cornflakes and mix until they are all coated with chocolate. Turn into the pie plate and press the mixture firmly to line the bottom and sides of the dish. Leave until set - about 30 minutes.
When ready to serve: Put the milk in a basin, sprinkle on the Instant Whip and Dream Topping and whisk until dissolved, about 2 minutes. Turn into the chocolate case and leave to set. Ready to serve in 15 minutes.
Based on the Strawberry Chiffon Chocolate Pie Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).