Chiffon Cream Pie

Ingredients

• 3/4 c. flour
• 2 tbs. sugar
• = ¢. cocoa
• 1/3 c. crisco
• 1 tbs. granulated gelatin
• 2/3 c. sugar
• 11/3 c. milk
• 3 eggs
• 1 tep. salt
• 1 tsp. vanilla

Method

1. 1

   Soak gelatin in 1/3 cup milk.

2. 2

   Heat 1 cup milk over hot water.

3. 3

   Add egg yolks beaten light with sugar.

4. 4

   Stir constantly and cook until mixture coats spoon.

5. 5

   Add soaked gelatin.

6. 6

   Set pan in cold water.

7. 7

   When beginning to set, add beaten egg whites and cream.

8. 8

   Add vanilla and reserve some cream for top.

9. 9

   Sprinkle grated Hershey bar on top and refrigerate for several hours.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 25. The excerpt below is the record exactly as published.

tep. salt l tsp. vanilla Beat egg yolks until thick. Adda little sugar then a little water, then more sugar and water. Add Flour. Fold in egg whites, beaten stiff. Bake in ungreased tube pan 50 minutes at 300 degrees. Mamie Alford WALDORF CHOCOLATE CAKE 2 cups sugar 2 tsp. baking soda 4 tbs. cocoa 1 cup water or cold Sanka lc. salad dressing (not 1 tsp. vanilla mayonnaise ) 2 cups sifted flour Mix in order and bake at 350° for 45 minutes in square or oblong pan. Nell Hank 79 PUMPKIN CHIFFON PIE 3 egg yolks 5 tsp. cinnamon 5 Cc. sugar 5 tsp. nutmeg li c. pumpkin - #2 can 1 tbs. gelatin > ¢. milk i c. cold water tsp. salt 5c. sugar 3 tsp. ginger 3 stiffly beaten egg whites 9 in. baked pie shell. Beat egg yolks and 5c. sugar until thick. Add pumpkin, milk, salt, spices. Cook in double boiler until thick. Add gelatin that has been softened in cold water, mix thoroughly. Add remining 5 Cc. sugar. Cool, then fold in egg whites. Pour in baked shell and chill thoroughly. If desired, top with whipped cream. Rachel Millgate CHOCOLATE MINT PIE 1 envelope gelatin é teaspoon salt = cup cold water Few drops peppermint 2 squares of chocolate Peppermint candy stick 4 eggs — erushed 1 cup sugar 5 cup boiling water Soften gelatin in cold water, mix boiling water and chocolate until smooth. Add softened gelatin to hot chocolate mixture. Stir until dissolved. Add egg yolks which have been beaten until fluffy and combine with 3 cup of the sugar. Stir in salt and mint. Cool. Beat egg whites stiff, add remaining sugar and con- tinue beating until mixture forms heavy lustrous peaks. Fold in chocolate mixture and fill baked pie shell, Chill. Garnish with whipped cream and pepper-. mint candy. Ethel Handley 82 CHIFFON CREAM PIE Chocolate Pastry 3/4 c. flour 2 tbs. sugar = ¢. cocoa 1/3 c. crisco Water Salt Bake at 425 degrees for 12 to 15 minutes. Filling 1 tbs. granulated gelatin 2/3 c. sugar 11/3 c. milk 1 cup whipping cream 3 eggs l tep. salt 1 tsp. vanilla

Cook this with the app: pantry check, scaling, and the assistant.