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Kress Pecan Chiffon Pie Recipe

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This recipe for Kress Pecan Chiffon Pie, by , is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlotte Observer
Added: Wednesday, December 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. dark brown sugar
1 1/3 c. boiling water
1/4 c. water
6 1/2 tbsp cornstarch
1/4 c. sugar
2/3 c. egg whites
1 c. toasted pecans
2 pie shells
2 c. whipped cream

Directions:
Directions:
Combine brown sugar and boiling water. Mix cornstarch and 1/4 c. of water and pour into boiling mixture, stirring until clear. Next, or simultaneously, start the second operation. Whip the egg whites on fast speed and add the sugar slowly until the egg whites are light (with stiff peaks). Remove from beater and pour the brown sugar mixture and pecans into the whipped egg whites. Fold the mixture into the egg whites with a wire whisk being careful not to overwhip. Put in cooked shells and top with 1 c. of whipped cream per pie. A few toasted pecans may be saved out to sprinkle on top of the whipped cream.

 

 

 

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