Rhine Wine Chiffon Pie Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 Graham cracker crumb crust1 , unbaked (For 9-Inch Pie Shell)
 Rhine wine1⁄2 Cup (8 tbs)
 Eggs4 , separated (At Room Temperature)
 Sugar To Taste
 Unflavored gelatin1 Tablespoon (1 Envelope)
 Salt1⁄4 Teaspoon
 Heavy cream/Whipping cream1 Cup (16 tbs)
 Vanilla extract1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2082 Calories from Fat 1339

% Daily Value*

Total Fat 151 g232.2%

Saturated Fat 70 g349.9%

Trans Fat 0 g

Cholesterol 1174.7 mg

Sodium 1602.5 mg66.8%

Total Carbohydrates 120 g40%

Dietary Fiber 3.2 g12.9%

Sugars 35.2 g

Protein 52 g103.4%

Vitamin A 90% Vitamin C 2.4%

Calcium 33.1% Iron 48.9%

*Based on a 2000 Calorie diet

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.
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