MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lemon Chiffon Pie
Categories: Pies, Pastry, Citrus, Dairy, Chocolate
     Yield: 6 servings

          Dough for single-crust pie
     1 oz Env unflavored gelatin
   1/4 c  Water
     1 c  Sugar; divided
   1/4 ts Salt
     5 lg Egg yolks
   1/2 c  Lemon juice
     2 c  Heavy whipping cream
     4 dr Yellow food coloring (optional)

MMMMM---------------------CHOCOLATE DRIZZLE--------------------------
   1/3 c  Semisweet chocolate chips
     2 ts Shortening

 On a lightly floured surface, roll dough to a 1/8" thick
 circle; transfer to a 9" pie plate. Trim to 1/2"
 beyond rim of plate; flute edge. Refrigerate 30 minutes.
 Set oven @ 425°F/218°C.

 Line crust with a double thickness of foil. Fill with
 pie weights, dried beans or uncooked rice. Bake on a
 lower oven rack until edge is golden brown, 20-25
 minutes. Remove foil and weights; bake until bottom is
 golden brown, 3-6 minutes longer. Cool on a wire rack.

 In a small saucepan, sprinkle gelatin over water; let
 stand 2 minutes to soften. Add 1/2 cup sugar and salt.
 Cook and stir over low heat until sugar is dissolved.

 In a medium bowl, beat egg yolks on high speed about 5
 minutes or until pale yellow. Gradually drizzle hot
 gelatin mixture into yolks, beating constantly. Return
 yolk mixture to same saucepan. Stir in lemon juice. Cook
 over low heat until mixture thickens and bubbles around
 the edges, stirring constantly. Cool to room
 temperature. In a large bowl, combine cream, food
 coloring if desired and remaining sugar. Beat a high
 speed until soft peaks form. Add cooled lemon mixture.
 Continue beating at high speed until stiff peaks form.

 Spoon filling into crust. Refrigerate at least 2 hours
 before serving. Or, if desired, layer filling with
 chocolate drizzle: Spoon half of filling into crust. In
 a microwave, melt chocolate and shortening; stir until
 smooth. Transfer to a pastry bag with a small round tip.
 Spoon half of lemon filling into crust. Drizzle half of
 the melted chocolate over filling. Top with remaining
 filling. Drizzle remaining chocolate over pie.
 Refrigerate at least 2 hours before serving.

 Taste of Home Test Kitchen

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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