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Fruit Cocktail Chiffon Pie

Pie.Chef's picture
Ingredients
  Pastry 1 (For Single Crust Pie)
  Canned fruit cocktail 17 Ounce (1 Can)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Sugar 2 Tablespoon
  Egg yolks 3 , beaten
  Salt 1 Dash
  Frozen pineapple juice concentrate 6 Ounce (1 Can)
  Egg whites 3
  Sugar 1⁄3 Cup (5.33 tbs)
Directions

1. First prepare pastry and roll out pastry.
2. Line a 9-inch pie plate.
3. Trim to 1/2 inch beyond edge.
4. Flute edge; prick pastry.
5. Bake in 450° oven for 10 to 12 minutes or till golden.
6. Cool.
7. Drain fruit cocktail, reserving syrup.
8. In a saucepan combine gelatin and 2 tablespoons sugar; add the reserved syrup, egg yolks, and salt.
9. Cook and stir over low heat till mixture thickens slightly.
10. Remove from heat.
11. Stir in pineapple concentrate.
12. Chill to the consistency of corn syrup, stirring occasionally.
13. Immediately beat egg whites till soft peaks form.
14. Gradually add 1/3 cup sugar, beating till stiff peaks form.
15. When gelatin is the consistency of unbeaten egg whites (partially set), fold in stiff-beaten egg whites and fruit cocktail.
16. Chill till mixture mounds when spooned.
17. Turn into baked pastry shell.
18. Chill several hours or overnight till set.
19. Cover and chill to store.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian

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