Yam chiffon pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Baked; (10\") pastry shell | |
| 1½ | cup | Preeed cooked and peeled yams; about 3 med. |
| 1 | Envelope unflavored gelatin | |
| ¾ | cup | Firmly packed brown sugar |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Ground allspice; (up to 1/2) |
| ½ | teaspoon | Salt |
| 3 | Egg yolks | |
| ¾ | cup | Milk |
| 3 | Egg whites | |
| ¼ | cup | Sugar |
| ½ | cup | Frozen whipped topping; thawed |
Directions
Mix the gelatin, brown sugar, spices and salt in a heavy saucepan. Beat egg yolks and milk until blended; add to gelatin mixture. Cook over Medium heat, stirring constantly, until gelatin and sugar are dissolved and mixture is slightly thickened, about 5 minutes. Remove from heat and blend in pureed yams. Chill, stirring occasionally untl mixture mounds when droped from a spoon. Beat egg whites until frothy. Gradually add the ¼ cup sugar, continuing to beat just until stiff peaks are formed. Fod in the yam mixture and dessert topping. Turn into the baked pastry shell. Swirl top of pie using the back of a spoon. Chill thoroughly. Garnish with additional thawed whipped topping. and mixed candied fruit. Makes one 10" pie. MC formatting by bobbi744@...
Recipe by: Family Weekly, January 3, '71 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 25, 1998