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Guava Chiffon Pie

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Ingredients
  Guavas 2 Cup (32 tbs), pared and thinly sliced
  Lemon juice 2 Tablespoon
  Unflavored gelatin 1⁄4 Ounce (1 Envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Eggs 4 , separated
  Lime juice 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
  Baked 9-inch pie shell 1
Directions

Whirl guavas and lemon juice in a food processor or blender until smoothly pureed; you should have 1 cup.
Sprinkle gelatin over cold water and let soften for 5 minutes.
Meanwhile, in the top of a double boiler, combine guava puree, 1/2 cup of the sugar, and egg yolks.
Beat with a rotary beater until frothy Place over simmering water; cook, stirring, until mixture is thickened (about 7 minutes).
Remove from heat.
Add gelatin mixture and stir until dissolved; stir in lime juice.
Cover and refrigerate until thick and syrupy.
In a large bowl, combine egg whites, salt, and cream of tartar.
Beat until mixture holds soft peaks.
Gradually beat in remaining 1/4 cup sugar until mixture holds stiff peaks.
Fold thickened guava mixture into meringue until blended.
Spoon mixture evenly into pie shell.
Refrigerate, uncovered, until filling is set (about 3 hours).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Ingredient: 
Guava
Cook Time: 
180 Minutes

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