Sky High Chiffon Pie

Sky High Chiffon Pie


1 envelope unflavored gelatin
1/2 cup cold water
1/2 cup of sugar
1/2 cup lemon juice
2 drops yellow food coloring
3 eggs whites
1/4 teaspoon salt
1/2 cup Karo syrup

Baked pastry shell


Soften one envelope unflavored gelatin in 1/2 cup cold water in a saucepan; add 1/2 cup sugar, stir over hot water to dissolve. Remove from heat, add 1/2 cup lemon juice and 2 drops yellow food coloring. Chill until syrupy – not too stiff. Beat 3 egg whites and 1/4 teaspoon salt until stiff. Slowly add 1/2 cup Karo syrup, beating until peaked. Fold in the chilled mixture. Chill, stir occasionally. Fill baked shell. Chill. 

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