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Receta Persimmon Hickory Nut Chiffon Pie
by CookEatShare Cookbook

Persimmon Hickory Nut Chiffon Pie
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Ingredientes

  • 1/2 c. brown sugar
  • 1 env. unflavored gelatin
  • 1/2 teaspoon salt
  • 3 egg yolks, slightly beaten
  • 2/3 c. lowfat milk

Direcciones

  1. In a saucepan combine ingredients. Cook and stir till mix comes to boil. Remove from heat. Stir in 1 heaping cupful persimmon pulp. Refrigeratejust till mix mounds slightly when stirred (about 1 hour - do not let it get too stiff).
  2. Beat the 3 egg whites. Gradually add in 1/4 c. sugar. When egg whites are stiff, mix in the partly stiffened persimmon mix and 1/4 c. minced hickory nuts.
  3. Fill graham cracker crust with this filling. Refrigeratetill hard.