"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Polly's Cream Chiffon Pie Recipe

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This recipe for Polly's Cream Chiffon Pie, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Polly Dupree Foster
Added: Sunday, September 28, 2008


1 envelope unflavored gelatin
1/4 cup water
1 cup sugar, divided
1/2 tsp. salt
1 1/4 cups milk
3 eggs, separated
1 tsp. vanilla
1/2 cup whipping cream
1 tsp. cream of tartar
1 pkg. fresh grated coconut
1 - 9 inch baked pie shell

Soften the gelatin in 1/4 cup water. Mix 1/2 cup sugar, salt, and milk in a saucepan. Cook over low heat, stirring constantly until scalded (right before it boils). Remove from heat. Stir a small amount of hot mixture in 3 slightly beaten egg yolks, and blend into hot mixture in pan. Cook over low heat, stirring constantly until it begins to boil. Remove from heat. Stir in softened gelatin. Cool in refrigerator until partially set (until it looks like egg whites). Then beat slightly with wire whisk and blend in vanilla. Beat whipping cream (until stiff), egg whites, and cream of tartar (until stiff). Add 1/2 cup sugar and beat well. Fold all of this together. Pour into cooked pie shell. Top with sweetened whipped cream (see following recipe) and fresh coconut.




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