50+ Friends Club Cookbook -- Pies and Pastries -- Pear Chiffon Pie

Return to
Cookbook Index | Chapter Index

Pear Chiffon Pie

From the Kitchen of: Paz


1	can (16-ounce)	Pear halves
2	Tbsp	Sugar
1	envelope	Unflavored gelatin
3		Slightly beaten egg yolks
1/4	tsp	Finely shredded lemon peel
1	Tbsp	Lemon juice
3		Egg whites
1/4	cup	Sugar
1/2 of a	4-1/2 ounce container	Frozen whipped dessert topping, thawed
1		Graham cracker pie shell

Drain pear halves, reserving 1/4 cup syrup. With fork, mash pears. Set aside. In saucepan combine the 2 tablespoons sugar and the gelatin. Stir in reserved pear syrup, egg yolks, lemon peel, and lemon juice.
Cook and stir over medium heat until gelatin dissolves and mixture thickens slightly. Remove from heat. Stir in mashed pears. Chill pear mixture until consistency of unbeaten egg whites (Partially set).
Beat egg whites until soft peaks form (tips curl over). Gradually add the 1/4 cup sugar, beating until stiff peaks form (tips stand straight).
Gently fold the gelatin mixture into stiff-beaten egg whites. Fold in thawed dessert topping. Chill until mixture mounds when spooned. Turn into graham cracker pie shell. Cover and refrigerated for 6 to 24 hours.
Makes 8 servings.