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. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
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.
π· Perfect Pairings
Complete your meal with these
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