Tropical Chiffon Pie Recipe

Name: Tropical Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope unflavored gelatin; 1/4 c. cold water; 3 eggs, separated; 1 c. mashed bananas (2 to 3); 1 Tbsp. lemon juice; 1/4 tsp. grated lemon rind; 1/3 c. sugar; 1/4 tsp. salt; 1/2 c. heavy cream; 1/3 c. finely grated coconut; 9-inch baked pie shell

Servings: persons

1 envelope unflavored gelatin
1/4 c. cold water
3 eggs, separated
1 c. mashed bananas (2 to 3)
1 Tbsp. lemon juice
1/4 tsp. grated lemon rind
1/3 c. sugar
1/4 tsp. salt
1/2 c. heavy cream
1/3 c. finely grated coconut
9-inch baked pie shell

1
Soften gelatin in cold water.
2
Slightly beat egg yolks in top of double boiler; stir in bananas, lemon juice and rind, sugar and salt.
3
Cook over boiling water, stirring constantly, until slightly thickened.
4
Remove from heat.
5
Stir softened gelatin into banana mixture until dissolved.
6
Chill until mixture is slightly thickened.
7
Beat egg whites until stiff but not dry.
8
Beat cream until stiff.
9
Fold egg whites, cream and coconut into banana mixture.
10
Pile into 9-inch pie shell.
11
Chill until firm.
12
Garnish with additional whipped cream, shaved chocolate and banana slices, if desired.

343

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 11 ingredients. The key ingredients include: 1 envelope unflavored gelatin, 1/4 c. cold water, 3 eggs, separated, 1 c. mashed bananas (2 to 3), and more.

Yes, Tropical 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.

Tropical Chiffon Pie

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