| LEMON CHIFFON CLOUD PIE |
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Makes One 9-inch Pie 8 servingsCrust 9-inch Classic CRISCO Double Pie Crust Filling 3/4 cup sugar 1 envelope unflavored gelatin 1/4 teaspoon salt 1 cup water 1/3 cup strained, fresh lemon juice 2 egg yolks, lightly beaten 1 1/2 teaspoons, grated lemon peel 1 -1/2 cups thawed frozen whipped topping Garnish 1/2 cup or more thawed frozen whipped topping Thin strips of fresh lemon peel Fresh lemon slices Mint Leaves For crust, prepare and bake (see Classic Crisco Pie Crust recipe). Cool completely. For filling, combine sugar, gelatin and salt in medium saucepan. Add water, lemon juice and egg yolks. Stir until well blended. Cook and stir on medium heat about 5 minutes or until gelatin is dissolved. Remove from heat. Stir in grated lemon peel. Transfer to medium bowl. Refrigerate until thickened. Place bowl of filling in larger bowl containing ice and water. Beat at high speed of electric mixer 7 to 10 minutes or until double in volume. Fold in 1-1/2 cups whipped topping. Spoon into cooled baked pie crust. Refrigerate at least 2 hours before serving. For garnish, spoon whipped topping into decorator bag fitted with large star tip. Pipe rosettes around edge of pie. Place lemon peel strips between rosettes. Pipe one large rosette in center of pie. Garnish with twisted lemon slices and mint leaves. Refrigerate leftovers. Note: Prepare Classic Crisco Double Crust, if desired. Save half to make leaf cutouts to decorate edge of pie. |
