Lemon Chiffon Pie
Portion Size: 1 slice, ⅛ pie
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 cup evaporated skim milk | |
| 1 (3 ounce) package lemon gelatin | |
| ⅓ cup sugar | |
| ⅛ teaspoon salt | |
| ¾ cup boiling water | |
| 1 (6 ounce) can frozen lemonade concentrate | |
| 10 inch deep dish Graham cracker pie crust | |
| 1 small container nondairy whipped topping |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Chill smaller mixer bowl and beaters. Chill evaporated milk in freezer until ice crystals begin to form. | |
| 2 | Combine lemon gelatin sugar, salt and boiling water in a bowl and stir until dissolved. | |
| 3 | Add lemonade concentrate. Stir until melted. | |
| 4 | Chill until thickened but not set. | |
| 5 | In the chilled bowl, whip evaporated milk until it is stiff and holds a peak. | |
| 6 | Fold in the gelatin mixture lightly thoroughly. | |
| 7 | Chill about 10 minutes. Turn into graham cracker pie shell. | |
| 8 | Chill at least 3 hours. Spread on non-dairy whipped topping. |
Posted in Desert Recipes
