Chocolate Chiffon Pie by EAGLE BRAND® Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 24, 2006
This pie had a distinct rubbery texture, and I assume this was from the gelatin. I tasted the filling from the bowl before I poured it into the pie shell and it tasted wonderful. I used Ghirardelli chocolate. I would make it again without adding the gelatin, perhaps serving it in dessert cups like a mousse. I think the gelatin really detracts from the flavor of the pie.
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Cooking Level: Intermediate

Home Town: Patchogue, New York, USA

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Reviewed: Dec. 24, 2011
This pie was great! I did make a change though. I didn't have unflavored gelatin when I made this so I substituted it for a package of raspberry flavored gelatin. It was amazing. I took it to our Christmas get together, and everybody loved it. It was a complete success and I will definitely make it again, probably trying different flavors of gelatin.
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Cooking Level: Expert

Home Town: Shirley, Arkansas, USA

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Reviewed: Jul. 5, 2012
I agree with Katys. The pie was not "fluffy" like I expected it to be. It was def. rubbery. I, like Katys, tasted it before pouring in in the pie shell and it tasted wonderful. But after it set, I thought it was terrible. I would not make this again.
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