Recipes Galore

Chiffon Pies


Lemon Juice


*     Chocolate Chiffon Pie     *


Ingredients:
  • 9 Inch Pastry Shell

    Filling:

  • 1 1/2 To 2 Teaspoons Plain Gelatin
  • 1/4 Cup Cold Water
  • 2 Square ( 2 Oz. ) Unsweet Chocolate
  • 1/4 Teaspoon Salt
  • 1/2 Cup 12 % Cream,
           Half And Half
  • 3/4 Cup Sugar
  • 3 Egg Yolks
  • 1 Teaspoon Vanilla Extract
  • 3 Egg Whites
  • 1/4 Cup Sugar

    Topping:

  • 1/2 Cup Whipping Cream
  • 1 Teaspoon Sugar
  • Bar Sweet Chocolate For Shaving,
    Optional


Method:
  • Make [ Plain Pastry ] Recipe for Pastry Shell.

  • Bake and Cool Pastry Shell.

    Filling:

  • Soften Gelatin in Water 5 minutes.

  • Put Chocolate, Salt, Half The Cream, and the 3/4 Cup Sugar
    Into Top of Double Boiler.

  • Place Over gently Boiling Water and Cook and Stir Until
    Chocolate Melts and Mixture is Well Blended.

  • Beat Egg Yolks Well, Add Rest of 12 % Cream, and quickly
    stir in about 1/3 Cup of the Hot Mixture;
    Return To Double Boiler and Cook and Stir 2 minutes Longer or
    Until Thickened.

  • Remove From Heat.

  • Stir in Gelatin until Dissolved, then the Vanilla.

  • Beat Egg Whites to Stiff Foam;
    Add the 1/4 Cup Sugar gradually and Beat Until Stiff and Shiny.

  • Use Rubber Scraper to Cut-And-Fold Meringue
    Into Chocolate Mixture lightly but thoroughly.

  • Turn Immediately Into Baked Shell and Spread Out Level.

  • Chill Until Set, 2 to 3 Hours.

    Topping:

  • When Ready to Serve, Spread with Sweetened Whipped Cream
    and Shave Chocolate Over Top.

  • Yield: 6 Servings.



*     Lemon Chiffon Pie     *


Ingredients:
  • 1 1/2 Teaspoons Gelatin
  • 1/3 Cup Cold Water
  • 1 Cup Sugar
  • 3 Tablespoons Lemon Juice
  • Grated Rind Of 1 Lemon
  • Dash Salt
  • 4 Eggs, Separated
  • Cooled Baked 8 Inch Pie Shell
  • Whipped Cream


Method:
  • Follow [ Plain Pastry ] Recipe to make Pie Shell.

  • Soften Gelatin in 2 Tablespoons Of the Cold Water.

  • Add Rest Of Water, 1/2 Cup Of the Sugar, Lemon Juice,
    Rind and Salt To the Beaten Egg Yolks,
    and Cook Over Boiling Water,
    Stirring Constantly Until just Thickened.

  • Stir In Gelatin Until Dissolved.

  • Cool Until Syrupy.

  • Beat Egg Whites Until Stiff, gradually Beat In Rest Of Sugar
    Until Thick and Smooth, then Fold Into Cooled Lemon Mixture.

  • Turn Into Pie Shell and Chill Until Firm.

  • Spread whith Whipped Cream, if desired.

  • Yield: 6 Servings.

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