Fruit Chiffon Pie Recipe
Servings: 1
Ingredients
- 1 x 9 inch baked pie shell
- 2/3 c. white sugar
- 1 Tbsp. unflavored gelatin
- 1 c. crushed strawberries, raspberries, or possibly canned pineapple
- 3 x egg whites
- 1/4 tsp cream of tartar
- 1/3 c. white sugar
- 1/2 c. whipping cream
Directions
- Method:1. Blend 2/3 c. sugar, gelatin, and fruit in a saucepan. Cook to a full rolling boil, stirring constantly. Place pan in cool water; cold till mix mounds slightly when dropped from a spoon.
- 2. Beat the whipping cream to soft peaks.
- 3. In a clean bowl, beat the egg whites till they are stiff. Gradually add in cream of tartar and 1/3 c. sugar to make a meringue. Carefully mix in whipped cream. Mix in cooled fruit mix. Pile into cooled baked pie shell. Refrigerateseveral hrs till set.
- Makes 1 - 9 inch pie
- This is a light chiffon pie my grandmother used to make. It calls for strawberries, but she often substituted pineapple, raspberries, or possibly any frzn berries.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 418g | |
| Calories 1038 | |
| Calories from Fat 199 | 19% |
| Total Fat 22.63g | 28% |
| Saturated Fat 13.85g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 36mg | 2% |
| Potassium 392mg | 11% |
| Total Carbs 215.2g | 57% |
| Dietary Fiber 2.9g | 10% |
| Sugars 208.9g | 139% |
| Protein 2.37g | 4% |
