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Guava Chiffon Pie

  • on January 21, 2008
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Ingrients & Directions


FLAKY PASTRY SHELL
1 c Flour
1/4 ts Salt
1/4 c Shortening
1/4 c Butter
2 tb -cold water

FILLING
1 Envelope unflavored gelatin
1 tb Lemon juice
4 Eggs; separated
1 c Guava juice
3/4 c Sugar
Few drops red food color
1/8 ts Cream of tartar
Sweetened whipped cream
Guava slices

Combine flour and salt. Cut in shortening and butter until lumps are
pea-size. Add water and stir until mixture is moistened. Press into
ball and chill 45 minutes. Roll out on floured board with
well-floured or stockinette-covered rolling pin. Carefully transfer
pastry to 9-inch pie plate. Pierce all over with fork. Bake at 400F
15 minutes. Cool. Meanwhile, to make filling, soften gelatin in lemon
juice. Set aside. Combine egg yolks, guava juice and 1/2 cup sugar.
Add a few drops red food color. Cook and stir over medium heat until
mixture thickens. Add gelatin mixture and stir until melted. Cool
mixture until it reaches consistency of unbeaten egg whites. Beat egg
whites and cream of tartar together until soft peaks form. Gradually
add 1/4 cup sugar and beat until stiff peaks form. Fold in gelatin
mixture and pour into baked pastry shell. Chill. Top with sweetened
whipped cream and garnish with guava slices. Makes 6 to 8 servings

Yields
6 Servings

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