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 to 25 minutes. Remove foil and weights; bake
until bottom is golden brown, 3 to 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

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