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Banana Chiffon Pie Recipe
|Undiluted evaporated milk||1 Cup (16 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Frozen orange juice concentrate||1⁄3 Cup (5.33 tbs), thawed|
|Sugar||1⁄2 Cup (8 tbs)|
|Mashed banana||1 Cup (16 tbs) (Fully Ripe)|
|Lemon juice||2 Tablespoon|
|Baked 9 inch pie shell||1|
Serving size: Complete recipe
Calories 2057 Calories from Fat 625
% Daily Value*
Total Fat 70 g107.2%
Saturated Fat 29.5 g147.6%
Trans Fat 0 g
Cholesterol 44.9 mg
Sodium 1635.3 mg68.1%
Total Carbohydrates 329 g109.6%
Dietary Fiber 12.1 g48.5%
Sugars 152.3 g
Protein 32 g63.6%
Vitamin A 7.3% Vitamin C 27.9%
Calcium 44.3% Iron 15.6%
*Based on a 2000 Calorie diet
Soften gelatin in cold water in a small saucepan.
Stir over low heat until gelatin is dissolved.
Mix together the orange juice concentrate, sugar, and salt.
Add the dissolved gelatin and stir until sugar is dissolved.
Blend in the mashed banana.
Chill until mixture is partially set.
Beat chilled evaporated milk until thick.
Add lemon juice and continue beating until mixture is very stiff.
Fold slightly thickened gelatin mixture into whipped evaporated milk.
Pile mixture lightly into pie shell.
Chill until firm.
Garnish with banana slices and, if desired, orange slices.