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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