Banana Chiffon Pie #001

Yield: 4, 10-inch pies (cut in 8ths) =32 Portions
Keywords: CHIFFON, Banana
CRUST: Meringue, Cookie TOPPING: Whipped

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045 2oz. (55 gr.) Gelatin - plain
108 1½ Cups (375 ml. Cold Water
Soften gelatin in cold water.

039 1 ¼ Cups (300 ml.) Egg Yolks
104 1lb. 4oz. (570 gr.) Sugar - granulated - superfine
094 ¼ tsp. (1 ml.) Salt
064 1 ½ qt. (1.5 liters) Milk, whole
Stir egg yolks, sugar and salt together in top of DOUBLE BOILER. Add milk to dry ingredients and blend. Place over boiling water. Stir until mixture thickens, (coats spoon). Remove from heat.

107 2 Tb. (30 ml.) Vanilla
014 1 lb. (455 gr.) Mashed Banana
Mix vanilla, softened gelatin mixture and mashed bananas into the egg yolk, sugar, salt and milk mixture. CHILL until mixtures thickens, and begins to set.

038 2 Cups (500 ml.) Egg Whites
035 1 tsp. (5 ml.) Cream of Tartar
104 11 oz. (310 gr.) Sugar - granulated - superfine
Beat egg whites with cream of tartar until FROTHY. Gradually add sugar. Beat until STIFF, but not DRY. On low speed, fold in gelatin mixture.

Scoop equal amounts into BAKED pie shells. CHILL.

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