I Tried Our Most-Saved Pie, Just in Time for Thanksgiving

Published on November 12, 2025

If you’re anything like me, Thanksgiving is all about tradition. So I love when I can add a new recipe to the spread that’s got a little history. This Chocolate Chiffon Pie first showed up in Better Homes & Gardens decades ago (April 1955, to be exact) and has had a recent resurgence on TikTok that got me curious. Is this the kind of recipe that truly stands the test of time? I grabbed my mixing bowls and electric mixer to find out.

How to Make Chocolate Chiffon Pie

The ingredient list for this pie is short and sweet—just the way I like it. You can even use a store-bought pastry shell if you’re short on time. Here’s a look at how it comes together:

1. Start by blooming the gelatin—just sprinkle it over a little cold water and let it sit while you prep the rest. This gives the pie its signature airy structure.
2. Dissolve the espresso powder in hot water and whisk in the melted chocolate and gelatin until smooth and glossy. The espresso deepens the chocolate flavor without making it taste like coffee.
3. Beat the egg yolks until they’re pale and thick, then mix in sugar, vanilla, and a pinch of salt. Slowly pour in the warm chocolate mixture, whisking as you go. Pop it in the fridge until it starts to thicken slightly. Meanwhile, whip the egg whites until soft peaks form, then gradually add sugar until they’re shiny and hold firm peaks.
4. To bring it all together, stir a small spoonful of the whipped egg whites into the chocolate mixture to lighten it, then gently fold in the rest. The goal here is to keep as much air as possible—it’s what makes the filling so light and mousse-like.
5. Pour the filling into your baked pie shell, cover, and chill until set. Before serving, top each slice with a generous spoonful of whipped cream (and a few chocolate curls if you’re feeling fancy).

Tips for Making Chocolate Chiffon Pie

You don’t have to be an expert baker to pull off this pie, but here are a few helpful pointers to ensure success.

• To melt the chocolate, pop it in the microwave for 30-second bursts, stirring in between, until it’s smooth and glossy—about a minute to a minute and a half total.
• Since the filling isn’t cooked, opt for pasteurized eggs. If you can’t find them at the store, you can make your own: place whole eggs in a pot of water and heat to 140°F (no higher than 142°F), holding that temp for 3 minutes. Rinse them under cold water and refrigerate until you’re ready to use them.
• When whipping the egg yolks, use a mixer to get them nice and airy before adding sugar, vanilla, and salt. If you add sugar too early, it can weigh the yolks down and make it harder to get that fluffy texture.
• When combining the chocolate mixture and whipped egg whites, start by stirring in a small scoop of egg whites to loosen things up. Then gently fold in the rest with a rubber spatula, lifting from the bottom to the top, to keep that light, airy texture intact.
• Finish things off with a big swoop of sweetened whipped cream. For an extra special touch, sprinkle on a few edible flowers. Canduela or marigolds are especially pretty for Thanksgiving.

The Verdict on Chocolate Chiffon Pie

There’s something wonderfully old-fashioned about this pie. It’s the kind of dessert you imagine on a holiday table in the 1950s, right next to the turkey and crystal punch bowl. It’s rich but not heavy, with a texture somewhere between mousse and meringue. I totally get why it’s become one of BHG’s most-saved pies. It really is timeless. It’s officially earned a spot in this years’ Thanksgiving lineup, and I have a feeling it’s going to stay there. Some traditions are just too good to leave in the past.