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Rhine Wine Chiffon Pie

Western.Chefs's picture
Ingredients
  Graham cracker crumb crust 1 , unbaked (For 9-Inch Pie Shell)
  Rhine wine 1⁄2 Cup (8 tbs)
  Eggs 4 , separated (At Room Temperature)
  Sugar To Taste
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Salt 1⁄4 Teaspoon
  Heavy cream/Whipping cream 1 Cup (16 tbs)
  Vanilla extract 1⁄4 Teaspoon
Directions

1. Prepare 9-inch crust as directed; set aside.
2. In heavy 1-quart saucepan, beat wine, egg yolks, and 1/3 cup sugar until well mixed. Sprinkle gelatin evenly over mixture; let stand 1 minute to soften gelatin slightly. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens and coats a spoon (do not boil or mixture will curdle). Remove from heat.
3. In large bowl, with mixer at high speed, beat egg whites and salt until soft peaks form; gradually sprinkle in 1/3 cup sugar, beating until sugar dissolves and whites stand in stiff peaks.
4. In small bowl, with mixer at medium speed, beat heavy cream and vanilla until stiff peaks form. With rubber spatula or wire whisk, gently fold whipped-cream and egg-yolk mixtures into egg whites; spoon into crust. Refrigerate pie about 4 hours or until filling is set.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie

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