LEMON CHIFFON PIE

Lemon Chiffon Pie image

Number Of Ingredients 8

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1 cup evaporated milk
1 (.25 ounce) envelope of unflavored gelatin
1/2 cup of water
3 Tablespoons fresh lemon juice
3/4 cup Splenda No Calorie Sweetener, Granulated
3/4 teaspoon grated lemon rind
1/4 teaspoon lemon extract
1 (9 inch) graham cracker crust

Steps:

Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes). Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in Splenda Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract. Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat. Pour mixture into crust; cover and chill 1 hour or until set.