Catholic Recipe: Honey Chiffon Pie

Honey is a symbol of purity and sweetness, and as such is used especially for Our Lady and for virgin-saints. Paradise, the reward of the faithful for their labors for Christ, is known as the "land of milk and honey." Honey desserts are used for saints who have a beehive symbol: Benedict, Deborah, Abina, Gail, Ambrose, Bernard and John Chrysostom. St. John the Baptist also ate grasshoppers and honey, so this pie would also be appropriate for his feast days.

Since honey is the oldest sweetening agent, it is not surprising that this nectar is a favorite ingredient in hundreds of desserts, ranging from the many-layered honey-drenched Baklava to the light, delicately textured Honey Chiffon Pie. The filling of the latter is smooth as velvet and it is served in a golden pastry shell which is equally delicious. Crisp and tender, the crust is made with golden shortening to give a special golden flakiness.

DIRECTIONS

Pie Shell: In a mixing bowl combine sifted enriched flour and salt. With a pastry blender or two knives, cut in shortening until the mixture looks like coarse corn meal. Sprinkle water over the mixture, a tablespoonful at a time, and mix lightly with a fork until all the flour is moist. With your hands gather the dough into a ball. On a lightly floured board, roll out pastry in a circle 1/8 inch thick and about 1 1/2 inches larger in diameter than your pie plate. Fit the pastry loosely into a nine-inch plate and trim off the edge, leaving 1/2 inch overhanging. Fold the overhanging edge back and under. Build up a fluted edge; place your left forefinger against the inside of the pastry rim and pinch the outside with the right thumb and forefinger. Repeat all around the rim. Prick the bottom and sides of the pastry generously with a fork. Bake at 425° F. for 12 to 15 minutes.

Chiffon Pie Filling: Soften gelatine in water for 5 minutes. In a saucepan combine milk and honey and bring to a boil. Beat eggs with a little of the hot milk until blended; stir egg mixture into the hot milk and cook over low heat, stirring for 3 minutes. Remove from heat, add gelatine, and stir until the gelatine is dissolved. Stir in the juice drained from one ten-ounce jar of mandarin oranges (it should measure about 1/2 cup) and 1/4 teaspoon of salt. Refrigerate the custard, stirring occasionally until it mounds from a spoon. Beat the custard until smooth. Fold in 1 cup of whipped cream and the mandarin oranges.

Spoon about two-thirds of the filling into the golden pie shell and chill until set. Chill the remaining filling until set; then heap by teaspoonfuls on top of the pie. Top with additional whipped cream if desired. Garnish with mandarin orange slices or strawberries and refrigerate until serving time.