With other natural flavors. Filling for 9-in pie. Bold natural flavor. Sets up easily. 15 minute prep. Beyond wonderful! Gracious goodness! From a kitchen in the Deep South, Southern Gourmet's blueberry chiffon pie filling captures all the goodness of a time-honored tradition. Rich in flavor, our easy to prepare recipe lets you experience one of the great tasting desserts of the Old South that you'll be proud to share with family and friends. Try our other great tasting desserts! southerngourmetdesserts.com.
3.5 oz (99.2 g) x 6
1 tbsp dry
8 per pack
Needed: 1/4 cup cold water; 2 eggs (Use pasteurized eggs. Consuming raw, unpasteurized eggs may increase your risk of foodborne illness), separated; 3 tbsp lemon juice; 2 cups whipped topping; 1 cup blueberries, diced.; one 9-in graham cracker pie shell. In a 1-qt saucepan, combine 1/4 cup cold water, 2 egg yolks, 3 tbsp lemon juice and contents of pie filling mix packet. Bring to boil over medium heat, stirring constantly. Remove from heat; place pan in an ice bath until cool to touch, stirring often. Using a wire whip attachment on mixer, mix 2 egg whites on highest speed until soft peaks form. Fold in 2 cups whipped topping and pie filling mixture until well combined. Stir in 1 cup blueberries. Spoon into graham cracker pie shell. Refrigerate pie up to 4 hours or until firm. Store leftovers in the refrigerator. Yields 8 servings.
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