Carrot Chiffon Pie

13 ingredients
7 steps

Ingredients

  • 1 (9-inch) pie shell, baked
  • 1 1/4 c. cooked carrots, mashed and cooked (approximately 6 to 7 sliced)
  • 3 egg yolks
  • 1/2 c. sugar
  • 1/2 c. evaporated milk
  • 1/2 tsp. ginger
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cloves
  • 1 Tbsp. unflavored gelatin
  • 1/4 c. cold water
  • 3 egg whites, stiffly beaten
  • 1/2 c. sugar

Directions

  1. 1
    Beat egg yolks and 1/2 cup sugar until thick; add mashed carrots, milk and seasonings.
  2. 2
    Cook in top of double boiler until thick.
  3. 3
    Soften gelatin in cold water.
  4. 4
    Stir into hot mixture. Beat egg whites stiff, add 1/2 cup sugar and mix well.
  5. 5
    Add egg whites to hot carrot mixture and fold in.
  6. 6
    Pour into cool pie shell and chill until firm.
  7. 7
    Delicious served with whipped cream.

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