Carrot Chiffon Pie
Carrot Chiffon Pie is an impressive dinner. Made with 1 (9-inch) pie shell, baked, 1 1/4 c. cooked carrots, mashed and cooked (approximately 6 to 7 sliced), 3 egg yolks, 1/2 c. sugar and 1/2 c. evaporated milk, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Beat egg yolks and 1/2 cup sugar until thick; add mashed carrots, milk and seasonings.
Cook in top of double boiler until thick.
Soften gelatin in cold water.
Stir into hot mixture. Beat egg whites stiff, add 1/2 cup sugar and mix well.
Add egg whites to hot carrot mixture and fold in.
Pour into cool pie shell and chill until firm.
Delicious served with whipped cream.
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