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Applesauce Chiffon Pie

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  Sugar 2⁄3 Cup (10.67 tbs)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Thick unsweetened applesauce 1 Cup (16 tbs)
  Egg whites 3
  Cream of tartar 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Finely chopped candied ginger 2 Tablespoon
  Ginger crumb crust 1

Combine 2/3 cup sugar and gelatin in saucepan.
Stir in applesauce.
Bring to a full boil over moderate heat, stirring constantly.
Set pan in ice water and chill until mixture begins to mound when dropped from a spoon.
Beat egg whites, cream of tartar and salt together until frothy.
Add 1/3 cup sugar gradually, beating constantly and continue beating until stiff and glossy.
Fold into applesauce mixture.
Whip cream until stiff.
Fold into applesauce mixture along with ginger.
Spoon into prepared shell, sprinkle with ginger wafer crumbs and chill several hours or until set.

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