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Chiffon Pouf Pie




Source of Recipe


Internet


List of Ingredients




1 envl. unflavored gelatin
1 cup sugar
� tsp. salt
1� c. milk
4 egg yolks, slightly beaten
1 pkg. (3 to 4 oz.) cream cheese
� c. lemon juice
1 baked 9" pastry shell
2 c. strawberries
4 egg whites

Combine gelatin, � c. sugar, and salt in top of double boiler (save remaining � c. sugar for later.) Stir in milk and egg yolks; cook over boiling water, stirring constantly, until mixture thickens slightly and coats a spoon. Divide mixture between 2 small bowls (about 1 cup in each); beat cream cheese into mixture in one bowl, blending until smooth, then slowly stir in � c. lemon juice; stir remaining � c. lemon juice into mixture in second bowl; chill both until they begin to thicken. Pour thickened cheese-gelatin mixture into baked pastry shell; wash strawberries; save perfect ones; hull remaining berries and slice over top of cheese-gelatin layer; chill while making second layer. Beat egg whites until foamy in large bowl; add remaining � c. sugar, 1 tbsp. at a time, beating well after each addition, until meringue stands in stiff peaks; fold in thickened lemon-gelatin mixture. Swirl on top of layer in shell; chill; top with halved berries.



Recipe