Banana Chiffon Pie Recipe
The banana chiffon pie is a jellied banana pie. Made with mashed bananas with a hint of lemon juice, the banana chiffon pie is made with added eggs and sugar. A chilled and frozen dessert pie, this jellied banana chiffon pie is great for the high summers with its fresh and ripe taste.
Ingredients
| Unflavored gelatin | 2 Teaspoon | |
| Cold water | 3 Tablespoon | |
| Bananas | 1 Cup (16 tbs), mashed | |
| Lemon juice | 1 Tablespoon | |
| Lemon rind- 1/2 teaspoon, grated | ||
| Orange rind | 1/8 Teaspoon, grated | |
| Sugar | 5 Tablespoon | |
| Eggs | 2 Small, separated | |
| Salt | 1/8 Teaspoon | |
| Brazil Nut Pie Shell- 1 | ||
| Whipped cream- as required | ||
Directions
MAKING
1.Soften gelatin in water 5 minutes.
2.Combine banana, lemon juice and rind, orange rind, 3 tablespoons sugar, slightly beaten egg yolks and salt; cook slowly until consistency of soft custard, stirring constantly.
3.Remove from heat, add gelatin and stir until dissolved.
4.Cool until slightly thickened.
5.Beat egg whites until stiff, beat in remaining sugar and fold into banana mixture.
6.Pour into pie shell and chill until firm.
SERVING
7.Spread with whipped cream and serve
1.Soften gelatin in water 5 minutes.
2.Combine banana, lemon juice and rind, orange rind, 3 tablespoons sugar, slightly beaten egg yolks and salt; cook slowly until consistency of soft custard, stirring constantly.
3.Remove from heat, add gelatin and stir until dissolved.
4.Cool until slightly thickened.
5.Beat egg whites until stiff, beat in remaining sugar and fold into banana mixture.
6.Pour into pie shell and chill until firm.
SERVING
7.Spread with whipped cream and serve
Chef
