MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Chiffon Pie
Categories: Pies, Pastry, Citrus, Dairy, Chocolate
Yield: 6 servings

Dough for single-crust pie
1 oz Env unflavored gelatin
1/4 c Water
1 c Sugar; divided
1/4 ts Salt
5 lg Egg yolks
1/2 c Lemon juice
2 c Heavy whipping cream
4 dr Yellow food coloring; opt

MMMMM---------------------CHOCOLATE DRIZZLE--------------------------
1/3 c Semisweet chocolate chips
2 ts Shortening

On a lightly floured surface, roll dough to a 1/8" thick
circle; transfer to a 9" pie plate. Trim to 1/2 in.
beyond rim of plate; flute edge. Refrigerate 30 minutes.
Set oven @ 425ºF/218ºC.

Line crust with a double thickness of foil. Fill with
pie weights, dried beans or uncooked rice. Bake on a
lower oven rack until edge is golden brown, 20-25
minutes. Remove foil and weights; bake until bottom is
golden brown, 3-6 minutes longer. Cool on a wire rack.

In a small saucepan, sprinkle gelatin over water; let
stand 2 minutes to soften. Add 1/2 cup sugar and salt.
Cook and stir over low heat until sugar is dissolved.

In a medium bowl, beat egg yolks on high speed about 5
minutes or until pale yellow. Gradually drizzle hot
gelatin mixture into yolks, beating constantly. Return
yolk mixture to same saucepan. Stir in lemon juice. Cook
over low heat until mixture thickens and bubbles around
the edges, stirring constantly. Cool to room
temperature. In a large bowl, combine cream, food
coloring if desired and remaining sugar. Beat a high
speed until soft peaks form. Add cooled lemon mixture.
Continue beating at high speed until stiff peaks form.

Spoon filling into crust. Refrigerate at least 2 hours
before serving. Or, if desired, layer filling with
chocolate drizzle: Spoon half of filling into crust. In
a microwave, melt chocolate and shortening; stir until
smooth. Transfer to a pastry bag with a small round tip.
Spoon half of lemon filling into crust. Drizzle half of
the melted chocolate over filling. Top with remaining
filling. Drizzle remaining chocolate over pie.
Refrigerate at least 2 hours before serving.

Taste of Home Test Kitchen

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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