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Blueberry Chiffon Pie
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients:
mr. parker c. folse,
jr.
1/4
c
fresh lemon juice 1/4
c
water 1/2
c
sugar 4
egg yolks,
well beaten
1
tb
unflavored gelatin 1/4
c
cold water 1
baked pie shell 1
c
blueberries,
crushed
4
egg whites 1/2
c
sugar 1
c
whole blueberries 1/2
c
heavy cream,
whipped
Directions:
Beat egg yolks, add lemon juice, water and sugar. Cook in double
boiler until thick. Add gelatin which has been softened in the 1/4 cop
cold water. Add crushed blueberries, chill slightly. Beat egg whites
until stiff, adding 1/2 cup sugar gradually. Fold in whole
blueberries. fold in egg yolk mixture, then fold in the whipped cream.
Mound into baked pie shell, chill until set. Decorate top with whipped
cream.
By KKBG35A RUTH BURKHAR
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