Rhine Wine Chiffon Pie Recipe
Ingredients
| Unbaked Graham-Cracker Crumb Crust for 9-inch pie shell | ||
| 1/2 cup Rhine wine | ||
| 4 eggs, separated, at room temperature | ||
| Sugar | ||
| Unflavored gelatin | 1 | |
| Salt | 1/4 Teaspoon | |
| 1 cup heavy or whipping cream | ||
| Vanilla extract | 1/4 Teaspoon | |
Directions
1. Prepare 9-inch crust as directed; set aside.
2. In heavy 1-quart saucepan, beat wine, egg yolks, and 1/3 cup sugar until well mixed. Sprinkle gelatin evenly over mixture; let stand 1 minute to soften gelatin slightly. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens and coats a spoon (do not boil or mixture will curdle). Remove from heat.
3. In large bowl, with mixer at high speed, beat egg whites and salt until soft peaks form; gradually sprinkle in 1/3 cup sugar, beating until sugar dissolves and whites stand in stiff peaks.
4. In small bowl, with mixer at medium speed, beat heavy cream and vanilla until stiff peaks form. With rubber spatula or wire whisk, gently fold whipped-cream and egg-yolk mixtures into egg whites; spoon into crust. Refrigerate pie about 4 hours or until filling is set.
2. In heavy 1-quart saucepan, beat wine, egg yolks, and 1/3 cup sugar until well mixed. Sprinkle gelatin evenly over mixture; let stand 1 minute to soften gelatin slightly. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens and coats a spoon (do not boil or mixture will curdle). Remove from heat.
3. In large bowl, with mixer at high speed, beat egg whites and salt until soft peaks form; gradually sprinkle in 1/3 cup sugar, beating until sugar dissolves and whites stand in stiff peaks.
4. In small bowl, with mixer at medium speed, beat heavy cream and vanilla until stiff peaks form. With rubber spatula or wire whisk, gently fold whipped-cream and egg-yolk mixtures into egg whites; spoon into crust. Refrigerate pie about 4 hours or until filling is set.
Chef
