Chiffon Pie

Ingredients

• 1¼ cup fruit juice, applesauce or crushed pineapple
• 1 pkg lemon-flavored gelatin
• ⅞ cup 3/4 to 1 cup sugar
• 1 cup chilled Carnation cream
• 1 tsp lemon juice
• 1 baked pie shell

Method

1. Bring 1 1/4 cups of any fruit juice, applesauce or crushed pineapple to a boil. Stir in 1 package lemon-flavored gelatin until dissolved. Mix in 3/4 to 1 cup sugar. Cool until almost stiff.
2. Whip until stiff 1 cup chilled Carnation cream with 1 teaspoon lemon juice. Pour on top of the gelatin mixture. Beat in slowly.
3. Pour into a baked pie shell. Chill at least 1 hour. Garnish with shaved chocolate.
4. Lemon and Lime variation: Use 1 cup boiling water and 1/4 cup lime or lemon juice. Lime or lemon-flavored gelatin may be used.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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