Frank's Recipes! Lemon Chiffon Pie for 100

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Lemon Chiffon Pie for 100

Servings: 100 Portions (17 Pies)
Portions: 1/6 Pie Each
Pan Size: 9-inch Pie Pan

17-1 crust pie shells, baked
2 1/2-No. 2 1/2 can (3 lb 12 oz) dessert powder, gelatin, lemon
3 1/2 quart water, boiling
2 quart water, cold
2 cups juice, lemon
1 cup (8 oz) sugar, granulated
1/3 cup (1 oz) lemon rind, grated

TOPPING:
3 3/4 cups water, cold
variable (1 lb) topping, dessert and bakery products, dehydrated
3/4 cup (3 1/4 oz) milk, nonfat, dry
2 tablespoon vanilla
1/2 cup (4 oz) sugar, granulated

Prepare One-Crust Pie Shells. Set aside. Dissolve gelatin in boiling water; add 2 quart
cold water. Mix well. Add juice and sugar to gelatin. Mix well. Place gelatin in
refrigerator to chill until thickened but not firm.

Pour 3 3/4 cups cold water into chilled mixer bowl; add topping, milk, sugar, and
vanilla. Using whip, beat at low speed 3 minutes or until thoroughly blended. Scrape
down bowl and beater. Whip at high speed 5 to 10 minutes or until stiff peaks are
formed. Using whip, beat gelatin at high speed 10 minutes, or to a fine foam which forms
peaks. Fold whipped topping and rind into gelatin. Mix carefully until thoroughly
blended. Put about 5 cups filling into each pie shell. Place in refrigerator for 2 hours
or until set. Cut 6 wedges per pie.

NOTE:
3 lb lemons A.P. (1 dozen) will yield 2 cups juice.

1/2 cup frozen lemon juice (3 plus 1) and 1 1/2 cups cold water may be substituted for the fresh lemon juice.

If desired, 3 lb 6 oz (1/2-No. 10 can) frozen dessert and bakery products topping may be used instead TOPPING Ingredients.

1 quart other types of milk may be substituted for water and nonfat dry milk.