Chiffon Pies were popular under the name of Sissy Pies in the early 1900's. They were also called Fairy Tarts or Fluff, Sponge or Souffle pies. Whatever you call them, they are delicious. A chiffon pie will be light in texture due to either having whipped cream folded into it or by a meringue of egg whites folded in. I have used whipped cream instead of egg whites because of the safety concerns of raw eggs. You may garnish with additional whipped cream, but it really is not necessary. This is a perfect summer pie that I hope you will enjoy.
9-inch graham cracker crust, baked and cooled
1/4 c. cold water
4 tsp. unflavored gelatin
1 c. granulated sugar, divided
1/8 tsp. salt
1 T. freshly grated lemon peel
1/2 c. lemon juice
4 egg yolks
3/4 c. heavy whipping cream, whipped with remaining 1/2 c. sugar
Put the cold water in a saucepan. Sprinkle with gelatin and allow to sit for 3 minutes. Add 1/2 c. sugar, salt, lemon peel, lemon juice and egg yolks. Whisk to blend well. Cook over medium heat, stirrng constantly, until the gelatin dissolves. Do not allow to boil. Remove from the heat. Refrigerate for 45 minutes or until filling mounds when dropped from a spoon. Fold in the whipped cream and spoon filling into prepared crust. Refrigerate until set.