Recipe - Guava Chiffon Pie

FLAKY PASTRY SHELL
1 cup Flour
One fourth teaspoon Salt
One fourth cup Shortening
One fourth cup Butter
2 tablespoon Cold water

FILLING
1 Envelope unflavored gelatin
1 tablespoon Lemon juice
4 Eggs; separated
1 cup Guava juice
Three fourths cup Sugar
3 dr Red food color; more or less
1/8 teaspoon Cream of tartar
Sweetened whipped cream
Guava slices

Date: Sat, 20 Apr 1996 10:07:56 7

From: arlenes@holly.ColoState.EDU

Combine flour and salt. Cut in shortening and butter until lumps are
peasize. Add water and stir until mixture is moistened. Press into ball
and chill 45 minutes. Roll out on floured board with wellfloured or
stockinettecovered rolling pin. Carefully transfer pastry to 9inch 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 One half 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 One fourth 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

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