Carrot Chiffon Pie
A luscious carrot chiffon pie featuring warm spices and a light, airy texture, perfect for fall gatherings or a delightful dessert for spice lovers.
Ingredients
Instructions
- Beat egg yolks and 1/2 cup sugar until thick; add mashed carrots, evaporated milk, and seasonings.
- Cook in the top of a double boiler until thick.
- Soften gelatin in cold water.
- Stir gelatin into the hot mixture.
- Beat egg whites stiff, add 1/2 cup sugar, and mix well.
- Add egg whites to the hot carrot mixture and fold in gently.
- Pour into a cool baked pie shell and chill until firm.
- Serve with whipped cream if desired.
Nutrition & Diet Analysis (per serving)
807
kcal
40% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).