Chiffon Pie

Ingredients

• ½ cup hot liquid
• 3 to 4 egg whites
• ½ teaspoon salt
• ½ cup sugar
• 3 to 4 egg yolks
• ½ cup sugar
• 1 cup lemon juice (if lemon chiffon)

Method

1. 1

   Make a very thick custard of the yolks, ½ cup sugar, and the liquid, cooking it in the double boiler until thick while stirring constantly.

2. 2

   Remove from heat and add flavoring if needed.

3. 3

   Make a meringue of the whites, salt, and remaining ½ cup sugar, and carefully fold the custard and meringue together.

4. 4

   Fill the pie shell with the fluffy mixture.

5. 5

   To set the filling, place the pie in a 325° F oven for about 20 minutes.

Nutrition per serving

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 299. The excerpt below is the record exactly as published.

Chiffon Pies. The simplest kind of chif¬ fon pie is really a souffle. (See page 107.) Stiffly beaten egg whites or a meringue (at least 3 whites) are folded into the warm fill¬ ing, either a very thick custard or any good cream-pie filling. Then the baked shell is filled and the mixture cooked in the oven at 325° F. for about 20 minutes, as a souffle is cooked or a meringue is set on top of a regular cream pie. A slightly higher temperature can be used for cooking the chiffon pie than for meringue, since the egg white is more protected from the effects of the heat when folded into the custard or cream filling. Basic Recipes. Any of the basic recipes for cream pies given above may be used for [325] making chiffon pies of this kind. Lemon chiffon, butterscotch chiffon, and chocolate chiffon are favorites. A basic recipe for a custard-souffle kind of chiffon pie follows: \ cup hot liquid 3 to 4 egg whites (If lemon chiffon, \ cup hot \ teaspoon salt water and £ cup lemon juice) \ cup sugar 3 to 4 egg yolks

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