At once luscious and airy, indulgent and light, this pretty pie is a delicious study in contrasts. The crisp, buttery shortbread crust is topped with an ethereal chiffon; a mousselike filling with citrus flavor that's surprisingly bright given the pie's pale-sunshine color.
I’ve made this pie many times and it always gets rave reviews. I often use Jumex Coconut-Pineapple or Guava Nectars (sometimes combining them) and my own pie crust recipe but always topped with dollops of whipped cream. Great light dessert that is a perfect end to any meal.
This online recipe is missing:
4 eggs, separated, at room temperature.
From the April 2006 MSL.
The missing ingredient in this recipe:
4 eggs, separated, at room temperature
From MS Living April 2006.
The recipe calls for eggs but they are not listed in the ingredients; therefore, I do not know how many to use
So I actually made this recipe, despite the initial mistake omitting eggs from the ingredient list. The pie turned out great, but this is not a good recipe. I felt like I made a huge stack of dirty dishes for one simple pie, soI think with practice I will be able to streamline the steps. It makes way too much crumb for a 10" pie crust, so I moved up to 11" and still had crumbs leftover. Had to use more butter, too.I used 4 eggs, and the filling was firm, but a little low in the bigger pan.
How many eggs and how much cream of tartar? They are in the directions, but not the ingredient list. Very sloppy proof-reading by someone .....