Make it easy with Knox Gelatine and Kellogg’s Corn Flake Crumbs
This is the Chocolate Pie that will make you (and everyone else) wonder why you ever bothered with baking pies. Knox Gelatine the real gelatine, gives the chocolate filling firmness and Kellogg’s Corn Flake Crumbs add the flavor and texture of the world’s favorite flakes to the crunchy, crisp crust.
Together they make a deliciously different Chocolate Pie. Make this holiday treat often and lady, bake no more!
Choco-nut Chiffon Pie
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
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.