This pie makes your mouth all juicy just thinking about it. It is a little tricky to make but worth the effort, as all the family gathered at our table for Easter dinner looks forward to this pie year after year. I've made it so long I don't know where the name came from, but it is called Sam's Fluffy Chiffon. Just after the dishes are done, our son, John, usually says in a good Vermont twang, "Ya' got any more poi, ma?" ... Lynn Willey, Innkeeper

Ingredients

2 envelopes unflavored gelatin

2 cups sugar

1/4 teaspoon salt

8 egg yolks

1 cup freshly squeezed lemon juice

2 Tablespoons grated lemon peel

8 egg whites

1 cup heavy cream, whipped

One baked 10- or 11-inch pie shell

In top of double boiler, combine gelatin with 1 cup of sugar and the salt. In a small bowl, stir egg yolks with lemon juice and 1 cup water just until combined. Stir in gelatin mixture constantly until gelatin is dissolved and mixture has thickened, about 10 to 12 minutes. Remove from heat and stir in lemon peel. Place mixture in refrigerator to chill until mixture congeals and mounds softly, but is not firm. Beat egg whites until stiff, gradually adding the other cup of sugar, and fold into lemon mixture, then fold in whipped cream. Pile into cooled pie shell. Refrigerate several hours or overnight before serving.

• Willey's Farm B&B
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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