"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon-Lime Chiffon Pie Recipe

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This recipe for Lemon-Lime Chiffon Pie, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Mowry
Added: Saturday, January 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
baked 9" pie shell or chocolate cookie crust
1 - 3 3/4 oz. package lemon pudding
1 - 3 oz. package lime jello
2 1/4 c. water
2 eggs (whole)
2 egg whites
1/2 c. sugar

Directions:
Directions:
In a quart saucepan; stir pudding mix and jello, until well mixed. In small bowl; beat water and eggs (whole) until well mixed; stir into jello mixture. Cook over medium heat, stirring constantly, until mixture is thickened and coats spoon. Remove from heat. Refrigerate 5 minutes, stirring occasionally until mixture mounds when dropped from spoon. In large bowl; beat egg whites on high speed until soft peaks form; gradually sprinkle in sugar, while still beating. Beat until sugar is completely dissolved. With rubber spatula, gently fold jello mixture into whites. Spoon mixture into crust, refrigerate about 30 minutes. Serve with Cool Whip.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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