Grapefruit Chiffon Pie
|Fresh grapefruit juice||1 Cup (16 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cream of tartar||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Baked 9 inch pie shell||1|
Measure 1/2 cup grapefruit juice into a small saucepan; sprinkle on gelatin.
Stir over direct heat until dissolved.
Remove from heat and stir in remaining grapefruit juice.
Set in refrigerator until slightly thickened.
Meanwhile, combine egg whites, cream of tarter, and sugar in a mixing bowl.
Pour boiling water over all and beat constantly with an electric beater 10 minutes.
Add slightly thickened gelatin to the beaten egg white mixture; beat until thoroughly blended, about 3 minutes.
Turn into the baked pie shell.
Refrigerate until ready to serve.
One 9-inch pie Note: 1 cup of the following may be substituted for the grapefruit juice; strawberry, raspberry, cherry, apple, pineapple, loganberry, cranberry, grape, apricot or a blend of juices.