CHIFFON PIE

CHIFFON PIE

Crust
1/2 cup butter
3 tablespoons sugar
3 1/2 cups crushed pretzels
Filling
3 envelopes unflavored gelatin
1 cup cold water
1 cup whipping cream
1 1/2 teaspoons vanilla extract
1 2/3 cups refrigerated or frozen egg product, thawed
1 1/3 cups sugar
1/2 cup frozen lemonade concentrate, thawed
4 teaspoons grated lime peel
1/2 cup lime juice
2 tablespoons tequila or orange juice
several drops green food coloring, optional

Crust
Heat oven to 350 degrees F. Lightly coat 9 inch pie plate with nonstick  cooking
spray. Melt butter, stir in sugar. Add pretzels. Spread evenly  in prepared pie
plate. Press onto bottom and up sides to form crust.  Bake 7-9 minutes till edge
is lightly browned.
Filling
Soften gelatin in cold water in saucepan. Cook and stir over low heat  till
gelatin dissolves. Combine cream and vanilla in chilled bowl. With  chilled
beaters, beat on medium speed till soft peaks form. Chill  mixture but do not
hold longer than 30 minutes. Remove gelatin mixture  from heat. Transfer to
large mixing bowl. Stir in remaining ingredients.  Chill till mixture begins to
mound when spooned, stirring occasionally.  It will set up quickly, 5-6 minutes.
Beat gelatin mixture on medium-high  speed for 4 minutes. Immediately fold in
chilled cream. Chill again till  mixture mounds when spooned, 1-2 minutes. Spoon
into cooled crust.  Loosely cover and chill for 4-6 hours till firm.

Source:

rec.food.cooking, rec.food.recipes