Guava Chiffon Pie Recipe
Ingredients
| Guavas | 2 Cup (16 tbs), thinly sliced | |
| Lemon juice | 2 Tablespoon | |
| Unflavored gelatin | 1 | |
| Cold water | 1/4 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Eggs | 4 , separated | |
| Lime juice | 2 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Cream of tartar | 1/4 Teaspoon | |
| Baked 9-inch pie shell | ||
Directions
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).
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).
Chef
