Chiffon Cream Pie

1. 1

   Beat egg white in a fairly large bowl until foamy.

2. 2

   Add the sugar, a little at a time, while beating to form a meringue.

3. 3

   Set aside.

4. 4

   Mix egg yolk into pie mix very carefully until no lumps can be seen.

5. 5

   Stirring constantly, add milk and cook on medium-high heat until mixture comes to a boil.

6. 6

   Fold into meringue and let cool.

7. 7

   Pour onto a baked and cooled pie shell. Mixture thickens as it cools.

* Per serving · 4 servings · Values may vary.

No additional tips available.