Title: Guava Chiffon Pie
Categories: Pies, Desserts, Fruits, Hawaii
Yield: 6 servings
--------------------FLAKY PASTRY SHELL--------------------
1 c Flour
1/4 ts Salt
1/4 c Shortening
1/4 c Butter
2 tb -cold water
--------------------------FILLING--------------------------
1 Envelope unflavored gelatin
1 tb Lemon juice
4 Eggs; separated
1 c Guava juice
3/4 c Sugar
Few drops red food color
1/8 ts Cream of tartar
Sweetened whipped cream
Guava slices
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
