The best delicious Guava Chiffon Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Guava Chiffon Pie recipe today!
Hello my friends, this Guava Chiffon Pie recipe will not disappoint, I promise! Made with simple ingredients, our Guava Chiffon Pie is amazingly delicious, and addictive, everyone will be asking for more Guava Chiffon Pie.
What Makes This Guava Chiffon Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Guava Chiffon Pie.
Ready to make this Guava Chiffon Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
FLAKY PASTRY SHELL
1 c Flour 1/4 c Butter
1/4 ts Salt 2 tb -cold water
1/4 c Shortening
FILLING
1 Envelope unflavored gelatin Few drops red food color
1 tb Lemon juice 1/8 ts Cream of tartar
4 Eggs; separated Sweetened whipped cream
1 c Guava juice Guava slices
3/4 c Sugar
Combine flour and salt. Cut in shortening and butter until lumps are
pea-size. Add water and stir until mixture is moistened. Press into
ball and chill 45 minutes. Roll out on floured board with
well-floured or stockinette-covered rolling pin. Carefully transfer
pastry to 9-inch pie plate. Pierce all over with fork. Bake at 400F
15 minutes. Cool. Meanwhile, to make filling, soften gelatin in lemon
juice. Set aside. Combine egg yolks, guava juice and 1/2 cup sugar.
Add a few drops red food color. Cook and stir over medium heat until
mixture thickens. Add gelatin mixture and stir until melted. Cool
mixture until it reaches consistency of unbeaten egg whites. Beat egg
whites and cream of tartar together until soft peaks form. Gradually
add 1/4 cup sugar and beat until stiff peaks form. Fold in gelatin
mixture and pour into baked pastry shell. Chill. Top with sweetened
whipped cream and garnish with guava slices. Makes 6 to 8 servings
Created by: Coco Palms Resort, Kauai, Hawaii (C) 1992 The Los Angeles
Times
Yields
6 servings
Leave a Reply