Carrot Chiffon Pie Recipe
Ingredients
1 9 inch, baked pie shell
3 teaspoons unflavored gelatin
1/3 cup cold water
1/2 cup skim milk powder
1/2 cup cold water
1 1/4 cups cooked carrots, pureed or strained
1/4 cup honey
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon mace
3 egg yolks, slightly beaten
1/2 teaspoon pure vanilla extract
3 egg whites
1/2 teaspoon salt
Directions
Dissolve gelatin in cold water.
Set aside.
Combine skim milk powder with water, using a wire whisk.
In top of double boiler, combine carrots, honey, milk mixture, spices and slightly beaten egg yolks.
Place over hot water and cook until mixture thickens, stirring occasionally.
Add softened gelatin to the hot mixture and stir until dissolved.
Remove from heat and add vanilla extract; cool.
In medium sized mixing bowl, combine egg whites and salt and beat until stiff peaks form when beater is raised.
When mixture begins to thicken, fold in stiffly beaten egg whites.
Turn into baked pie shell and chill.
Set aside.
Combine skim milk powder with water, using a wire whisk.
In top of double boiler, combine carrots, honey, milk mixture, spices and slightly beaten egg yolks.
Place over hot water and cook until mixture thickens, stirring occasionally.
Add softened gelatin to the hot mixture and stir until dissolved.
Remove from heat and add vanilla extract; cool.
In medium sized mixing bowl, combine egg whites and salt and beat until stiff peaks form when beater is raised.
When mixture begins to thicken, fold in stiffly beaten egg whites.
Turn into baked pie shell and chill.
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