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


Steps:Directions: Critical Control Point /Quality Assurance
1Chill smaller mixer bowl and beaters. Chill evaporated milk in freezer until ice crystals begin to form.
2Combine lemon gelatin sugar, salt and boiling water in a bowl and stir until dissolved.
3Add lemonade concentrate. Stir until melted.
4Chill until thickened but not set.
5In the chilled bowl, whip evaporated milk until it is stiff and holds a peak.
6Fold in the gelatin mixture lightly thoroughly.  
7Chill about 10 minutes. Turn into graham cracker pie shell.
8Chill at least 3 hours. Spread on non-dairy whipped topping.
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Jacqueline Larson M.S., R.D.N. and Associates