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Rhubarb-orange Chiffon Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1 1/3
c
gingersnap crumbs
about 20 cookies 1/4
c
sugar 1/3
c
butter or margarine,
melted
4
c
rhubarb,
washed & trimmed
cut in 1 inch pieces 1
c
sugar 1/2
c
water 3
eggs,
separated
1
pk
unflavored gelatin 2
tb
orange juice 1/4
c
sugar 1
c
heavy cream
Directions:
Combine crumbs, 1/4 cup sugar and butter in a medium bowl, blending
well. Press firmly and evenly onto the bottom and side of a 9 inch pie
plate.
Combine rhubarb, 1 cup sugar and water in medium saucepan. Cook over
medium heat, stirring often, about 10 minutes or until tender. Beat egg
yolks in a small bowl until frothy. Gradually add a small amount of the
rhubarb mixture to beaten yolks; blend well and return to saucepan.
Cook over medium heat, stirring constantly for 2 minutes.
Sprinkle gelatin over orange juice in a cup. Let stand 5 minutes.
Stir into hot rhubarb mixture until dissolved. Chill until mixture
mounds slightly when dropped from a spoon.
Beat egg whites until foamy. Gradually beat in remaining 1/4 cup
sugar until meringue forms soft peaks. Fold into chilled rhubarb
mixture.
Beat 1/2 cup of the heavy cream until stiff; fold into rhubarb
mixture. Turn into prepared crust. Chill in refrigerator for several
hours or until firm.
Beat remaining 1/2 cup of heavy cream until stiff. Pipe rosettes of
heavy cream around outer edge of pie.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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