Cream Chiffon Pie
Cream Chiffon Pie is an moderately easy dinner. Made with 1 envelope gelatin, 1/4 c. cold water, 1/2 c. sugar, 1 1/4 c. milk and 3 egg yolks, slightly beaten, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Soften gelatin in 1/4 cup cold water.
Mix in saucepan, 1/2 cup sugar and milk.
Cook over low heat, stirring constantly until scalded.
Remove from heat.
Slowly stir half the mixture into egg yolks.
Blend into hot mixture in saucepan.
Cook over low heat, stirring until it begins to boil.
Immediately remove from heat. Stir in softened gelatin.
When mixture is partially set, beat with electric mixer until smooth.
Blend in vanilla; gently fold in whipped cream.
Beat egg whites with cream of tartar; when slightly stiff, add sugar and fold in cream mixture.
Pour into ready made baked crust.
Top with sweetened whipped cream.
Chill.
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