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    You are in: Home / Recipes / Rose Chiffon Pie Recipe
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    Rose Chiffon Pie

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    1 hr

    4 hrs

    Molly53's Note:

    A subtle flavor treat whose secret ingredient is the almonds. From an old Family Circle pies and cakes cookbook. Cook time is chilling time.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 9 ounces whole blanched almonds, ground (2 cups)
    • 2 tablespoons butter (if using margarine, not spread or tub product) or 2 tablespoons margarine (if using margarine, not spread or tub product)
    • 3 tablespoons sugar (for crust)
    • 1 (1/4 ounce) envelope unflavored gelatin
    • 3/4 cup sugar (for filling)
    • 4 eggs, separated
    • 1/2 cup rose wine or 1/2 cup blush wine
    • 1/4 cup water
    • 1/4 teaspoon cream of tartar
    • 1 cup whipping cream
    • 5 drops red food coloring

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Blend almonds, butter and 3 Tablespoons sugar in a small bowl.
    3. 3
      Press evenly over the bottom and side of a very lightly buttered 9-inch pie plate.
    4. 4
      Bake for ten minutes or until lightly golden.
    5. 5
      Cool completely on a wire rack.
    6. 6
      Mix gelatin and 1/2 cup sugar in the top of a double boiler; beat in egg yolks until light and fluffy; blend in wine and water.
    7. 7
      Place over simmering water and cook, stirring constantly until gelatin dissolves and mixture coats a spoon; pour into a large bowl.
    8. 8
      Set bowl in a pan of ice water to speed setting.
    9. 9
      Chill at room temperature, stirring often just until as thick as an unbeaten egg white.
    10. 10
      While the gelatin chills, beat the egg whites in a medium bowl with the cream of tartar until doubled in volume; beat in remaining 1/4 cup sugar, one tablespoon at a time until meringue stands in firm peaks.
    11. 11
      Beat cream until stiff in a second bowl.
    12. 12
      Fold meringue and whipped cream gently into the thickened gelatin mixture until no streaks of white remain.
    13. 13
      Fold in about five drops of red food coloring to tint the mixture pink.
    14. 14
      Chill again if necessary until thick enough to mound when spooned into cooled crust.
    15. 15
      Chill for four hours or until firm.
    16. 16
      Garnish with whipped cream, if desired.

    Browse Our Top Gelatin Recipes

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    Nutritional Facts for Rose Chiffon Pie

    Serving Size: 1 (124 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 465.7
     
    Calories from Fat 301
    64%
    Total Fat 33.4 g
    51%
    Saturated Fat 10.7 g
    53%
    Cholesterol 154.1 mg
    51%
    Sodium 78.8 mg
    3%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 3.5 g
    14%
    Sugars 25.3 g
    101%
    Protein 11.9 g
    23%

    The following items or measurements are not included:

    rose wine

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