I love your jello website. I have been llooking for a receipe for
Jello Chiffon Pie. My mom made this for us when I was a child
many years ago. We had the Joys of Jello cookbook but it wasI
misplaces over the years. If you can send my this receipce I
would appreciate it very much as it would be a greast surprise
for my brothers and sisters and have my grandchilden have a
taste of something really good.
Hi, Mary! Glad you enjoyed the "Joys of Jell-O!" I started the page because
the photos in the book were so garish and the prose so florid, but it seems
that I'm really helping a lot of people revisit their childhoods!
Here's the recipe for "Chiffon Citrus Pie" ... Is this what you're looking for?
|| CHIFFON CITRUS PIE
Light, refreshing, and delicious -- a pie that's a delight to serve.
3 egg yolks, slightly beaten
1 1/2 cups water
1/2 cup sugar
1 package (3 oz.) Jell-O Lemon, Lime, or Orange Gelatin
3 tablespoons lemon or lime juice
1 1/2 teaspoons grated lemon or lime rind
3 egg whites
dash of salt
9-inch crumb crust
Combine egg yolks, 1 cup water, and 1/4 cup sugar in saucepan. Cook
over low heat until mixture comes to a boil, stirring constantly.
Remove from heat. Add Jell-O Gelatin and stir until dissolved.
Add 1/2 cup water and the lemon juice and rind. Chill until
Beat egg whites and salt until foamy. Add 1/4 cup sugar, 2 tablespoons
at a time, beating after each addition until blended. Then beat until
mixture will stand in stiff peaks. Beat gelatin mixture slightly.
Fold into meringue and again beat mixtures very slightly. Pour into
the Crumb Crust. Chill until firm.
Variation: Cherry Chiffon Pie.
Prepare Chiffon Citrus Pie, substituting the syrup from 1 can (8 3/4 oz.)
dark sweet cherries for the 1/2 cup water added with lemon juice.
Set aside 4 or 5 cherries for garnish; then remove pits and halve the
remaining cherries. Fold cherries into filling with meringue.
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