This is a print preview of "Fruit Chiffon Pie" recipe.

Fruit Chiffon Pie Recipe
by Global Cookbook

Fruit Chiffon Pie
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  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

  1. 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.
  4. Makes 1 - 9 inch pie
  5. 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.