Chocolate Scream Pies


1 t gelatin

½ c milk

2 T cocoa powder

2 T glycine

2 egg yolks, lightly beaten

2 egg whites

½ t vanilla

For topping - 1 oz pork rinds, crushed, 3 T butter, melted, 1 T cocoa powder (for sweet - 1 T glycine, for savory - salt to taste)

For jell-o - 1 c milk and 1 T gelatin (optional 1 T glycine)


  • Combine gelatin with 1/8 c cold water

  • In saucepan over medium high heat, mix together milk, cocoa, 1 T glycine, and salt to simmer, stirring constantly

  • Remove from heat and add gelatin, stirring til dissolved,

  • Put the egg yolks in a medium bowl and beat lightly

  • While beating, slowly stream 1/4 c of the chocolate mix into the egg yolks then pour the yolk mixture back into the chocolate

  • Turn the heat back to medium and stir constantly until thickened (about 5 minutes)

  • Remove from heat and cool in the fridge for 10 minutes

  • Whip the egg whites to soft peaks. Add the remaining glycine and whip to just stiff peaks (do not over-mix)

  • Gently fold the chocolate mixture into the meringue

  • Transfer the mixture to a container, cover and refrigerate for 2 hours

  • For the topping mix together all ingredients, top the chocolate pie and refrigerate

  • For the jell-o decor: add all ingredients to a small saucepan off of the heat, allow the gelatin to bloom for 5 minutes then bring to a simmer, stirring constantly

  • Remove from heat, pour into container with a flat bottom

  • Refrigerate for 20 minutes til set

  • Cut out the pieces into desired shape and carefully remove from the container

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