Squash Chiffon Pie Recipe
Summary
CuisineAmerican
Ingredients
1 small (8-inch) baked Piecrust (count 1/2 slice bread per serving)
4 cups yellow squash (crookneck)
1/2 cup orange juice
2 envelopes (2 tablespoons) unflavored gelatin
Artificial sweetener to equal 8 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 teaspoon each cinnamon and nutmeg
Directions
Prepare piecrust, bake and set aside to cool.
Wash and slice squash.
Cook in lightly salted boiling water until soft (about 10 minutes); drain.
Meanwhile, pour orange juice into blender and sprinkle gelatin on top to soften.
Add sweetener, vanilla, and hot cooked squash.
Turn on blender to mix well.
Transfer mixture to piecrust.
Sprinkle top with cinnamon and nutmeg and refrigerate till firm.
Wash and slice squash.
Cook in lightly salted boiling water until soft (about 10 minutes); drain.
Meanwhile, pour orange juice into blender and sprinkle gelatin on top to soften.
Add sweetener, vanilla, and hot cooked squash.
Turn on blender to mix well.
Transfer mixture to piecrust.
Sprinkle top with cinnamon and nutmeg and refrigerate till firm.
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