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Velvety Chiffon Pies Recipe
|Milk||1 Cup (16 tbs)|
|Envelope of unflavored gelatin||1|
|Sugar||3⁄4 Cup (12 tbs)|
|Eggs||4 , separated|
|Vanilla extract||1 Teaspoon|
|Crumb crust||1 Cup (16 tbs) (Baked)|
Calories 531 Calories from Fat 199
% Daily Value*
Total Fat 22 g34%
Saturated Fat 8.4 g41.8%
Trans Fat 0 g
Cholesterol 217.1 mg
Sodium 470.9 mg19.6%
Total Carbohydrates 74 g24.6%
Dietary Fiber 1.1 g4.3%
Sugars 43.1 g
Protein 10 g20.2%
Vitamin A 6% Vitamin C
Calcium 9.7% Iron 8.6%
*Based on a 2000 Calorie diet
Soften gelatin in milk.
Add 1/4 cup sugar, the salt, and egg yolks.
Beat slightly to blend.
Put over simmering water and cook, stirring constantly, until mixture is thickened and coats a metal spoon.
Remove from heat and add vanilla.
Chill until thickened but not firm.
Beat egg whites until foamy; gradually add remaining sugar, beating until stiff but not dry.
Fold this meringue into gelatin mixture.
Pile lightly into cold Crumb Crust; chill until firm.
Serve plain, or spread with sweetened whipped cream.