Lemon Chiffon Pie (Microwave) Recipe - Cooking Index
Lemon Chiffon Pie (Microwave) Recipe - Cooking Index
| 1 | Unflavored gelatin | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 | Sliced peaches - undrained | |
| Water | ||
| 1 | Frozen lemonade concentrate, undiluted | |
| 1 cup | 237ml | Icy cold evaporated milk - whipped |
| 1 | Graham cracker crust | |
| Pie pan |
1. In a 1 1/2-quart, heat-resistant, non-metallic bowl, mix gelatin, sugar and salt.
2. Drain liquid from peaches into a glass measuring cup and add enough water to make 3/4 cup. Add peach liquid mixture to gelatin mixture.
3. Heat gelatin mixture in Microwave Oven 3 minutes or until gelatin is dissolved. Stir every 45 seconds.
4. Add undiluted lemonade concentrate to hot gelatin mixture.
5. Chill in refrigerator until mixture mounds slightly when drop- ped from a spoon.
6. While lemonade mixture is chilling, whip chilled evaporated milk until stiff peaks from.
7. Fold whipped evaporated milk into chilled gelatin mixture.
8. Arrange peach slices on bottom of graham cracker crust re- serving slices to garnish the top of the pie.
9. Pour mixture into pie crust.
10. Chill three hours or until firm.
Garnish top of pie with peach slices just before serving.
Source:
Philadelphia Inquirer
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