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  Home » Pies » Lime Chiffon Pie
Recipe A-Z: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
  Lime Chiffon Pie
  Category: Pies
  Author: gurlnextdoor143
  Date Posted: 3/19/2003
  Hits: 1,318
  Rating:  (3.0) votes 118
  Rate this recipe
Ingredients
Ingredients:

*   1/2 kilo of white and round miki (NOODLES)
Garnishing:
*   squid adobo (pusit)
*   flaked fish meat (tinapa)
*   pork sitsaron, coarsely pounded
*   powdered pork sitsaron
*   fried minced garlic
*   cooked shrimps, shelled
*   hard boiled eggs, sliced
*   chopped springs onions

Palabok:

*   1/4 kilo pork, cut into small cubes\
*   1/4 kilo chicken giblets & liver
*   2-3 chicken wings, cut into small pieces
*   1/4 kilo fresh shrimps, shelled
*   2 large onions, quartered
*   3 cloves garlic crushed
*   1 pc. medium sized carrots, round thin slices
*   1/4 kilo cabbage, chopped 1 1/2" squares
*   1/4 kilo cauliflower, break into flowerettes
*   2-3 stalks leeks, chopped 2" long
*   1/4 kilo lomi noodles (flat)
*   1/2 cup pork (sliced into strips)
*   1/2 cup shrimps, shelled
*   1/4 cup chopped ham
*   1 large onion, chopped
Ingredients
Ingredients
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Sugar Free Low Calorie Gelatin
Ice cubes
1/2 cup cold water
1-1/2 tsp. grated lime peel
2 Tbsp. lime juice
2 cups thawed COOL WHIP FREE Whipped Topping, divided
1 ready-to-use reduced fat graham cracker crumb crust (6 oz.)

Instructions
Preparation
Preparation
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Stir in lime peel and juice.
ADD whipped topping; stir with wire whisk until well blended. Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Spoon into crust.
REFRIGERATE at least 4 hours or overnight. Store leftover pie in refrigerator.

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