Guava Cream Pie

Pan Size: 9-inch pie plate
Baking Time: 10-15 minutes
Temperature: 350°

Crust:

  • 1 block butter or margarine
  • 1 c. flour
  • 2 tbsp. powdered sugar
  • 1/2 c. nuts, chopped

Filling:

  • 1/3 c. guava nectar base, frozen, undiluted
  • 3 egg yolks
  • 1/4 c. sugar

  • 1 tsp. lemon juice
  • 1/4 tsp. salt
  • 1 pkg. cream cheese, 8 oz.
  • 1/3 c. guava nectar base, frozen, undiluted
  • 1 pkg. unflavored gelatin
  • 3-4 drops red food coloring
  • 3 egg whites
  • 1/4 c. sugar
  • 1/4 tsp. cream of tartar
  • 1 c. whipping cream

Crust:

  1. Cream butter and sugar.
  2. Work in flour and nuts.
  3. Pat into a 9-inch pie plate.
  4. Bake at 350° for 10-15 minutes or until brown. Cool before filling.

Filling:

  1. Beat together first five ingredients until light.
  2. Cook mixture, stirring constantly until smooth and thick. Cool slightly.
  3. Add cream cheese, beating until smooth. Set aside.
  4. Soften gelatin in 1/3 c. undiluted frozen guava nectar and heat until gelatin is completely dissolved. Stir in red food coloring. Cool.
  5. Beat egg whites, sugar, and cream of tartar until stiff.
  6. Fold gelatin mixture into egg whites. Fold egg whites into egg yolk mixture. Chill until slightly thickened.
  7. Whip cream until stiff and fold into thickened mix-ture. Pour into baked pie shell.
  8. Garnish with additional whipped cream, if desired.

NOTE: You can use a large 10×15-inch baking pan for larger servings. Use 11/2 recipe of crust and double the filling recipe. Use the 12 oz. can of guava nectar when you double the recipe.

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