Rose Chiffon Pie

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 8
• 9 ounces whole blanched almonds, ground (2 cups)
• 2 tablespoons butter (if using margarine, not spread or tub product) or 2 tablespoons margarine (if using margarine, not spread or tub product)
• 3 tablespoons sugar (for crust)
• 1 (1/4 ounce) envelope unflavored gelatin
• 3/4 cup sugar (for filling)
• 4 eggs, separated
• 1/2 cup rose or 1/2 cup blush
• 1/4 cup water
• 1/4 teaspoon cream of tartar
• 1 cup whipping cream
• 5 drops red food coloring

Recipe

• 1 preheat oven to 350°f.
• 2 blend almonds, butter and 3 tablespoons sugar in a small bowl.
• 3 press evenly over the bottom and side of a very lightly buttered 9-inch pie plate.
• 4 bake for ten minutes or until lightly golden.
• 5 cool completely on a wire rack.
• 6 mix gelatin and 1/2 cup sugar in the top of a double boiler; beat in egg yolks until light and fluffy; blend in and water.
• 7 place over simmering water and cook, stirring constantly until gelatin dissolves and mixture coats a spoon; pour into a large bowl.
• 8 set bowl in a pan of ice water to speed setting.
• 9 chill at room temperature, stirring often just until as thick as an unbeaten egg white.
• 10 while the gelatin chills, beat the egg whites in a medium bowl with the cream of tartar until doubled in volume; beat in remaining 1/4 cup sugar, one tablespoon at a time until meringue stands in firm peaks.
• 11 beat cream until stiff in a second bowl.
• 12 fold meringue and whipped cream gently into the thickened gelatin mixture until no streaks of white remain.
• 13 fold in about five drops of red food coloring to tint the mixture pink.
• 14 chill again if necessary until thick enough to mound when spooned into cooled crust.
• 15 chill for four hours or until firm.
• 16 garnish with whipped cream, if desired.