Pecan chiffon pie

Pecan chiffon pie

Pecan chiffon pie

Pecan chiffon pie photo 1
Pecan chiffon pie photo 2
Pecan chiffon pie photo 3


  • sugar - 1/2 c
  • vanilla - 1 tsp
  • milk - 3/4 c
  • water - 2 Tbsp
  • egg yolks - 4 item
  • pinch of salt - 1 item
  • egg whites - 4 item
  • plain gelatin - 1 pkg
  • pie shell - 1 item
  • pecans, very finely chopped - 1/2 c

How to make pecan chiffon pie:

Dissolve gelatin in water. Mix egg yolks, milk, sugar and salt and cook in top of double boiler until it coats the spoon but not any longer. Add gelatin and cool. Beat egg whites until stiff and add sugar gradually. Fold custard into egg whites. Add vanilla. Fold in nuts, saving a few to sprinkle on top. Pour into cooked, cooled pie shell. Refrigerate.

Recipe categories: Desserts, Pie, Pies and tarts.

Pecan chiffon pie
Average rating: 4.4 of 5, total votes: 7
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

Related ingredients:
sugar, eggs, pkg, oil
You may be interested in these recipes:
No comments - be the first!
Add comment: