Rose Chiffon Pie Recipe

Name: Rose Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces whole blanched almonds, ground (2 cups); 2 tablespoons butter (if using margarine, not spread or tub product) or 2 tablespoons margarine (if using margarine, not spread or tub product); 3 tablespoons sugar (for crust); 1 (1/4 ounce) envelope unflavored gelatin; 3/4 cup sugar (for filling); 4 eggs, separated; 1/2 cup rose wine or 1/2 cup blush wine; 1/4 cup water; 1/4 teaspoon cream of tartar; 1 cup whipping cream; 5 drops red food coloring

Servings: persons

9 ounces whole blanched almonds, ground (2 cups)
2 tablespoons butter (if using margarine, not spread or tub product) or 2 tablespoons margarine (if using margarine, not spread or tub product)
3 tablespoons sugar (for crust)
1 (1/4 ounce) envelope unflavored gelatin
3/4 cup sugar (for filling)
4 eggs, separated
1/2 cup rose wine or 1/2 cup blush wine
1/4 cup water
1/4 teaspoon cream of tartar
1 cup whipping cream
5 drops red food coloring

1
Preheat oven to 350u00b0F.
2
Blend almonds, butter and 3 Tablespoons sugar in a small bowl.
3
Press evenly over the bottom and side of a very lightly buttered 9-inch pie plate.
4
Bake for ten minutes or until lightly golden.
5
Cool completely on a wire rack.
6
Mix gelatin and 1/2 cup sugar in the top of a double boiler; beat in egg yolks until light and fluffy; blend in wine and water.
7
Place over simmering water and cook, stirring constantly until gelatin dissolves and mixture coats a spoon; pour into a large bowl.
8
Set bowl in a pan of ice water to speed setting.
9
Chill at room temperature, stirring often just until as thick as an unbeaten egg white.
10
While the gelatin chills, beat the egg whites in a medium bowl with the cream of tartar until doubled in volume; beat in remaining 1/4 cup sugar, one tablespoon at a time until meringue stands in firm peaks.
11
Beat cream until stiff in a second bowl.
12
Fold meringue and whipped cream gently into the thickened gelatin mixture until no streaks of white remain.
13
Fold in about five drops of red food coloring to tint the mixture pink.
14
Chill again if necessary until thick enough to mound when spooned into cooled crust.
15
Chill for four hours or until firm.
16
Garnish with whipped cream, if desired.

958

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 9 ounces whole blanched almonds, ground (2 cups), 2 tablespoons butter (if using margarine, not spread or tub product) or 2 tablespoons margarine (if using margarine, not spread or tub product), 3 tablespoons sugar (for crust), 1 (1/4 ounce) envelope unflavored gelatin, and more.

Yes, Rose 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.

That's it — enjoy your meal!

Rose Chiffon Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions