Rose Chiffon Pie

READY IN: 5hrs


  • 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
  • 34
    cup sugar (for filling)
  • 4
    eggs, separated
  • 12
    cup rose wine or 1/2 cup blush wine
  • 14
    cup water
  • 14
    teaspoon cream of tartar
  • 1
    cup whipping cream
  • 5
    drops red food coloring


  • Preheat oven to 350°F.
  • Blend almonds, butter and 3 Tablespoons sugar in a small bowl.
  • Press evenly over the bottom and side of a very lightly buttered 9-inch pie plate.
  • Bake for ten minutes or until lightly golden.
  • Cool completely on a wire rack.
  • 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.
  • Place over simmering water and cook, stirring constantly until gelatin dissolves and mixture coats a spoon; pour into a large bowl.
  • Set bowl in a pan of ice water to speed setting.
  • Chill at room temperature, stirring often just until as thick as an unbeaten egg white.
  • 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.
  • Beat cream until stiff in a second bowl.
  • Fold meringue and whipped cream gently into the thickened gelatin mixture until no streaks of white remain.
  • Fold in about five drops of red food coloring to tint the mixture pink.
  • Chill again if necessary until thick enough to mound when spooned into cooled crust.
  • Chill for four hours or until firm.
  • Garnish with whipped cream, if desired.