Mile High Chiffon Pie

Ingredients

• 4 beaten egg yolks
• 1/2 cup cold water
• 1 teaspoon grated lemon rind
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 4 egg whites
• 1 cup crushed pineapple
• 1 1/2 cup sugar
• 1/2 cup sugar
• 1 8-inch baked pastry shell
• 1 tablespoon (1 envelope unflavored gelatine)
• 1 1/2 cup whipped cream

Method

1. 1

   Combine egg yolks, lemon rind and juice, pineapple and 1/2 cup sugar in double boiler, cook until thick, stirring constantly.

2. 2

   Add gelatine softened in cold water, stir until dissolved.

3. 3

   Cool slightly.

4. 4

   Add salt to egg whites, beat stiff, gradually beat in remaining sugar.

5. 5

   Fold in custard mixture, fill baked shell, chill—spread with whipped cream.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 32. The excerpt below is the record exactly as published.

1 cup cold water Mix cornstarch, cold water and salt. Place over the fire and stir constantly until thickened. Place over steam until the cornstarch is thor- oughly cooked, about 10 minutes. Add the sugar, lemon juice and rind, butter, and beaten egg yolks. Cook for 1 or 2 minutes over steam. Pour the mixture into baked pie shell and cover with meringue, made by beat- ing the egg whites until stiff, and adding 3 tablespoons of sugar and a pinch of salt. Bake at a low temperature, 250 degrees F., for 20 minutes, then raise the temperature until meringue is light brown. Mrs. John A. Manning. newts: THE WILLIAMSTON COOK BOOK LEMON PIE 1 baked pastry shell Juice and rind of one large 3 egg yolks lemon 1 cup sugar 3 tablespoons self-rising 2 tbsp. butter flour ¥% cup milk or water Beat egg yolks, add the other ingredients, cook over hot water until mixture is thick or of jelly consistency. Pour into pastry shell, cover with meringue, and bake in a slow oven, 300 degrees F., about 15 minutes. Mrs. W. C. Manning, Jr. REFRIGERATOR LEMON PIE 1 can sweetened cond. milk 3 tbsps. sugar 2 small boxes vanilla wafers Juice of three lemons 3 egg yolks, 3 eggs whites Rind of 14% lemons Beat egg yolks, add milk, grated lemon rind and lemon juice; mix well. Roll the vanilla wafers with a rolling pin to make fine crumbs and line a well buttered pie plate with them. Pour in the lemon mixture and top with a meringue of stiffly beaten egg whites and sugar. Bake in a moderate oven (375 degrees) 15 minutes until the meringue is slightly brown. Chill in refrigerator 2 or 3 hours. MrssJe be barnbn| MILE HIGH CHIFFON PIE 4 beaten egg yolks Y% cup cold water 1 teaspoon grated lemon rind Y% teaspoon salt 2 tablespoons lemon juice 4 egg whites 1 cup crushed pineapple 1% cup sugar Y% cup sugar 1 8-inch baked pastry shell 1 tablespoon (1 envelope un- 1% cup whipped cream f

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