Sweet Potato Chiffon Pie
Yield: one 9-inch pie
- 1 envelope unflavored gelatin
- 1 1/4 cups milk, divided
- 3 eggs, separated
- 2/3 cup sugar
- 3/4 teaspoon ground cinnamon
- 1 cup cooked, mashed sweet potatoes
- 1 cup raisins
- 1 baked (9-inch) pastry shell
- Whipped cream
- Soften gelatin in 1/4 cup milk; set aside.
- Combine remaining 1 cup milk, egg yolks, sugar, cinnamon, sweet potatoes, and raisins in top of a double boiler, mixing well. Bring water in bottom of double boiler to a boil. Cook, stirring constantly, 10 minutes or until thickened. Remove from heat, and add gelatin mixture; stir well. Chill until slightly thickened.
- Beat egg whites (at room temperature) until soft peaks form. Gently fold into sweet potato mixture. Spoon filling into pastry shell. Chill. Garnish with whipped cream before serving.
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