Guava Chiffon Pie Recipe


Cooking Time3 Hr 0 MinDifficulty LevelEasy
Main Ingredient


 Guavas2 Cup (32 tbs), pared and thinly sliced
 Lemon juice2 Tablespoon
 Unflavored gelatin1⁄4 Ounce (1 Envelope)
 Cold water1⁄4 Cup (4 tbs)
 Sugar3⁄4 Cup (12 tbs)
 Eggs4 , separated
 Lime juice2 Tablespoon
 Salt1⁄8 Teaspoon
 Cream of tartar1⁄4 Teaspoon
 Baked 9-inch pie shell1

Nutrition Facts

Serving size: Complete recipe

Calories 1647 Calories from Fat 463

% Daily Value*

Total Fat 53 g81.6%

Saturated Fat 17.8 g89.1%

Trans Fat 0 g

Cholesterol 845.9 mg

Sodium 1061.4 mg44.2%

Total Carbohydrates 256 g85.4%

Dietary Fiber 18.1 g72.2%

Sugars 186.4 g

Protein 44 g88.4%

Vitamin A 61.1% Vitamin C 1293.9%

Calcium 60.8% Iron 26.1%

*Based on a 2000 Calorie diet


Whirl guavas and lemon juice in a food processor or blender until smoothly pureed; you should have 1 cup.
Sprinkle gelatin over cold water and let soften for 5 minutes.
Meanwhile, in the top of a double boiler, combine guava puree, 1/2 cup of the sugar, and egg yolks.
Beat with a rotary beater until frothy Place over simmering water; cook, stirring, until mixture is thickened (about 7 minutes).
Remove from heat.
Add gelatin mixture and stir until dissolved; stir in lime juice.
Cover and refrigerate until thick and syrupy.
In a large bowl, combine egg whites, salt, and cream of tartar.
Beat until mixture holds soft peaks.
Gradually beat in remaining 1/4 cup sugar until mixture holds stiff peaks.
Fold thickened guava mixture into meringue until blended.
Spoon mixture evenly into pie shell.
Refrigerate, uncovered, until filling is set (about 3 hours).