Pear Chiffon Pie Recipe

Name: Pear Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (29 oz.) can pear halves; 1/3 c. sugar; 1 envelope unflavored gelatin; 1/4 tsp. salt; 3 slightly beaten egg yolks; 1/4 tsp. grated lemon peel; 1 Tbsp. lemon juice; 3 egg whites; 1/3 c. sugar; 1 (9-inch) baked pastry shell

Servings: persons

1 (29 oz.) can pear halves
1/3 c. sugar
1 envelope unflavored gelatin
1/4 tsp. salt
3 slightly beaten egg yolks
1/4 tsp. grated lemon peel
1 Tbsp. lemon juice
3 egg whites
1/3 c. sugar
1 (9-inch) baked pastry shell

1
Drain pear halves, reserving 1/4 cup syrup and 1 pear half. Mash remaining pear halves; drain. Combine the first 1/3 cup sugar, gelatin and salt.
2
Stir in reserved pear syrup, egg yolks, lemon peel and lemon juice.
3
Cook and stir until slightly thickened.
4
Add mashed pears. Cool until mixture mounds.
5
Beat egg whites to soft peaks.
6
Gradually add remaining sugar, beating until stiff.
7
Fold in pear mixture.
8
Turn into pie shell. Chill. Garnish with whipped cream and reserved pear half, sliced.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (29 oz.) can pear halves, 1/3 c. sugar, 1 envelope unflavored gelatin, 1/4 tsp. salt, and more.

Yes, Pear Chiffon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear Chiffon Pie

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