Carrot Chiffon Pie
Hey Hey Pie of the Month Club!
Dug deep into the pie recipe archive today and found this crazy
old hippie recipe that I copied down from a library book back in 1994
of course at the time I didn’t think about noting the source and author etc... so
all I can tell you about it is “from an old hippy commune recipe book from
the early ‘70s” anyway. I thought it was PERFECT for spring/eastertime.
Bunnies, carrots, you know. OK... so remember the old girl-group The Chiffons?
(their biggest hit was “He’s So Fine”, i’m sure you’ve heard it. How could you not?)
Finally, everyone knock on wood or cross your fingers or pray to whatever God you
may believe in for me, I’ve got 2.5 weeks left to finish this dissertation, and my
world is pretty much collapsing around me into smoking rubble
while I’m writing. So think positive thoughts and
send’em this way!
Love y’all, all y’all. sue anne
here it is, good for hippies, bunnies and all other
Carrot Chiffon Pie!
1 9” baked pie shell (either pastry or cookie crumb)
3 tsp unflavored gelatin + 1/3 C. cold water
sprinkle gelatin over water, stir to dissolve, set aside
1/2 C. powdered milk + 1/2 C. cold water
combine milk + water with wisk in top of a double
combine: 1 1/4 C. cooked pureed carrots, 1/4 C. honey, 1/2 tsp ginger, 1/4 tsp mace, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and
3 slightly beaten egg yolks (save whites aside in clean, medium sized bowl). Add to milk mixture in double boiler over hot water
and cook until thickened, stirring. Add softened gelatin to mixture, stir to dissolve. Remove from heat and add: 1/2 tsp vanilla
Meanwhile: Add 1/2 tsp salt to egg whites and beat until stiff peaks form. When carrot mixture is cool and thickening, fold in the
beaten egg whites. Turn into the baked pie shell and chill. mmm. so carroty.