"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chiffon Pie Recipe

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

Contributor:  
Contributor:  
Rebecca Kintz
Added: Wednesday, December 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can of evaporated milk
1 small box of cherry jello
1/2 cup of sugar
1/3 cup of pineapple juice
2 eggs
1 vanilla wafer or shortbread cookie pie crust

Directions:
Directions:
Put canned milk, mixer bowl, and beaters in the freezer for 30 minutes beforehand. These must be cold.

In a heavy saucepan mix jello, sugar, and pineapple juice over medium heat. Beat eggs and slowly add to jello mixture before it gets too hot. Continually stir until bubbles start to form. Let mixture boil lightly for about 3 minutes, stirring constantly.

Remove mixture from heat and allow to cool. Whip milk on high until stiff peaks form. Slowly add jello mixture and continue to beat until it is thoroughly mixed. Pour into pie crust and refrigerate at least 2 hours before serving. Makes 1 8 serving pie.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is one of our family favorites passed on from my Grandmother Glenn. As kids, we always referred to this as "Pink Pie".

 

 

 

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