Guava Chiffon Pie

Guava Chiffon Pie Ingredients

FLAKY PASTRY SHELL	1 tb Lemon juice
1 c Flour	4 Eggs; separated
1/4 ts Salt	1 c Guava juice
1/4 c Shortening	3/4 c Sugar
1/4 c Butter	3 dr Red food color; more or less
2 tb Cold water	1/8 ts Cream of tartar
FILLING	Sweetened whipped cream
1 Envelope unflavored gelatin	Guava slices

Instructions for Guava Chiffon Pie

Date: Sat, 20 Apr 1996 10:07:56 -7 From: arlenes@holly.ColoState.EDU Combine flour and salt. Cut in shortening and butter until lumps are pea-size. Add water and stir until mixture is moistened. Press into ball and chill 45 minutes. Roll out on floured board with well-floured or stockinette-covered rolling pin. Carefully transfer pastry to 9-inch pie plate. Pierce all over with fork. Bake at 400F 15 minutes. Cool. Meanwhile, to make filling, soften gelatin in lemon juice. Set aside. Combine egg yolks, guava juice and 1/2 cup sugar. Add a few drops red food color. Cook and stir over medium heat until mixture thickens. Add gelatin mixture and stir until melted. Cool mixture until it reaches consistency of unbeaten egg whites. Beat egg whites and cream of tartar together until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff peaks form. Fold in gelatin mixture and pour into baked pastry shell. Chill. Top with sweetened whipped cream and garnish with guava slices. Makes 6 to 8 servings Created by: Coco Palms Resort, Kauai, Hawaii (C) 1992 The Los Angeles Times MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #112 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PieCuisine: Uncategorized

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