Preparation / Directions:
1. Combine cookie crumbs and butter.
2. Reserve 3 tablespoons of crumbs for top of pie; press remaining crumbs on bottom and sides of 9-inch pie plate.
Filling: 1. Mix gelatin and 1/3 cup sugar in saucepan; beat egg yolks and milk together and stir into gelatin mixture.
2. Cook, stirring constantly, over low heat for 4 or 5 minutes, until gelatin dissolves and mixture thickens slightly.
3. Cool slightly and blend in yogurt; chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
4. Beat egg whites until soft peaks form.
5. Gradually beat in remaining 1/3 cup sugar; beat until stiff. Fold into gelatin mixture.
6. Turn into prepared pie shell and chill until firm; garnish with reserved cookie crumbs.
NOTE: For Raspberry Chiffon Pie, use orange juice in place of milk and use raspberry yogurt instead of coffee yogurt
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