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Banana Chiffon Pie

Featured in the Honolulu Star-Advertiser on March 14, 2018.

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Ingredients:

Banana Chiffon Pie

  • 2 tablespoons lemon juice
  • 1/2 cup orange juice
  • 1 cup mashed bananas
  • 1/4 teaspoon grated lemon rind
  • 1/4 teaspoon grated orange rind
  • 1/2 teaspoon salt
  • 1/2 cup sugar, divided
  • 3 eggs yolks, slightly beaten
  • 1 tablespoon unflavored gelatin
  • 1/4 cup water
  • 3 egg whites
  • 1 9-inch baked pie shell
  • Whipped cream

Directions:

  1. In a small pot on low heat, combine fruit juices and bananas.
  2. Add lemon and orange rind, salt, 1/4 cup sugar and egg yolks.
  3. Cook until mixture begins to thicken.
  4. Soften gelatin in 1/4 cup water.
  5. Add to banana mixture and stir until gelatin is dissolved.
  6. Chill.
  7. In a bowl of electric mixer, beat eggs whites until soft peaks form; slowly add remaining 1/4 cup sugar and beat until stiff peaks form.
  8. When banana mixture is slightly congealed, fold in beaten egg whites.
  9. Pour into pie shell; chill until firm.
  10. Serve with whipped cream.

Serves 8.

Tip: For the perfect slice of pie, dip knife in a hot glass of water quickly, wiping it clean before cutting your slice of pie.

Approximate Nutrient Analysis per serving (not including whipped cream):
220 calories, 7 g fat, 2.5 g saturated fat, 70 mg cholesterol, 300 mg sodium, 35 g carbohydrate, 1 g fiber, 19 g sugar, 5 g protein

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