ROSE CHIFFON PIE

Rose Chiffon Pie image

Provided by Molly53

Categories Gelatin

Time 5h

Yield 8 serving(s)

Number Of Ingredients 11

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 wine or 1/2 cup blush wine
1/4 cup water
1/4 teaspoon cream of tartar
1 cup whipping cream
5 drops red food coloring

Steps:

Preheat oven to 350°F.
Blend almonds, butter and 3 Tablespoons sugar in a small bowl.
Press evenly over the bottom and side of a very lightly buttered 9-inch pie plate.
Bake for ten minutes or until lightly golden.
Cool completely on a wire rack.
Mix gelatin and 1/2 cup sugar in the top of a double boiler; beat in egg yolks until light and fluffy; blend in wine and water.
Place over simmering water and cook, stirring constantly until gelatin dissolves and mixture coats a spoon; pour into a large bowl.
Set bowl in a pan of ice water to speed setting.
Chill at room temperature, stirring often just until as thick as an unbeaten egg white.
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.
Beat cream until stiff in a second bowl.
Fold meringue and whipped cream gently into the thickened gelatin mixture until no streaks of white remain.
Fold in about five drops of red food coloring to tint the mixture pink.
Chill again if necessary until thick enough to mound when spooned into cooled crust.
Chill for four hours or until firm.
Garnish with whipped cream, if desired.