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Lemon Chiffon Pie with HONEY MAID Crust

Lemon Chiffon Pie with HONEY MAID Crust

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INGREDIENTS

192 servings or 24 pies, 8 servings each

  • 64 fl oz hot water (140ºF to 160ºF)
  • 1-1/2 lb. lemon-flavored gelatin
  • 1 lb. + 2 oz. frozen lemonade concentrate
  • 96 fl oz cold heavy cream
  • 24 each HONEY MAID Graham Cracker Crusts (9 inch)

Nutrition per serving

  • Calories

    180

  • Total fat

    11 g

  • Saturated fat

    6 g

  • Trans fat

    0 g

  • Cholesterol

    20 mg

  • Sodium

    115 mg

  • Carbohydrate

    19 g

  • Dietary fiber

    0 g

  • Sugars

    11 g

  • Protein

    1 g

  • Vitamin A

    4 %DV

  • Vitamin C

    0 %DV

  • Calcium

    2 %DV

  • Iron

    2 %DV

DIRECTIONS

Add hot water to gelatin mix; stir until completely dissolved. Add lemonade concentrate; stir until thawed. Set aside to cool. (Do not refrigerate.)

Beat heavy cream with mixer fitted with wire whip attachment on medium speed until stiff peaks form. Temper warmed gelatin mixture into a portion of the cream then beat into remaining cream.

Spoon 3 cups of the mixture into each pie crust.

Refrigerate 1 hour or until firm.

Tips

Serving Suggestion

  • Garnish each serving with a dollop of whipped heavy cream and HONEY MAID Graham Crumbs.