Midori Pie
Yield
1 PiePrep
20 minCook
25 minReady
3 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
egg yolks
|
*
|
| ⅓ | cup |
sugar
|
|
| 1 | each |
gelatin, unflavored
envelope |
*
|
| ¾ | cup |
Midori
|
* |
| 4 | each |
egg whites
|
*
|
| ¼ | cup |
sugar
|
|
| 1 | cup |
whipped cream
|
|
| 1 | each |
pie shell (9 inch)
baked, chilled |
|
| Garnish | |||
| 1 | x |
whipped cream
|
*
|
| 1 | x |
honeydew melon balls
or kiwi slices |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
egg yolks
|
*
|
| 79 | ml |
sugar
|
|
| 1 | each |
gelatin, unflavored
envelope |
*
|
| 177 | ml |
Midori
|
* |
| 4 | each |
egg whites
|
*
|
| 59 | ml |
sugar
|
|
| 237 | ml |
whipped cream
|
|
| 1 | each |
pie shell (9 inch)
baked, chilled |
|
| Garnish | |||
| 1 | x |
whipped cream
|
*
|
| 1 | x |
honeydew melon balls
or kiwi slices |
* |
Directions
In top of double boiler, combine egg yolks, ⅓ cup sugar and gelatin.
Beat slightly. Stir in Midori. Cook, stirring constantly, until mixture thickens slightly. Beat egg whites until frothy. Add ¼ cup sugar gradually, beating until soft peaks form.
Gently fold together yolk mixture, egg white mixture and cream. Turn into pastry shell.
Refrigerate several hours or until firm.
Garnish with additional whipped cream and melon balls or slices of peeled Kiwi fruit.
