Happy “Pie Face” Pie
(Lemon Velvet Chiffon Pie)

Bake at 450 degrees F. for 8-10 minutes. Makes 9-inch pie.

Prepare pastry for two-crust pie as directed n Pillsbury Pie Crust Mix package. Use 2/3 of dough for pie shell, building up a high fluted edge. Prick generously with fork. (Roll out and shape remaining dough into “mouth” and “eyes” for “Pie Face” topping. Place on ungreased baking sheet.) Bake pie shell and topping in hot oven (450 degrees F.) until light golden brown, 8-10 minutes. Cool.

Lemon Chiffon Filling

Beat 4 egg yolks slightly in top of double boiler.
Add 2 teaspoons grated lemon peel
1/3 cup Sunkist fresh lemon juice and 1/3 cup water.

Combine 1 tablespoon (1 envelope) unflavored gelatin and 1/2 cup sugar; blend into egg mixture.

Cook over boiling water, stirring constantly, until slightly thickened (about 5 minutes). Chill until of honey consistency.

Meanwhile beat 4 egg whites and 1/4 teaspoon salt in large mixing bowl until soft mounds form.

Gradually add 1/2 cup sugar and 5-10 drops yellow food coloring; continue beating until stiff peaks form. Fold in the cooled lemon mixture.

Beat 1/2 cup whipping cream until thick. Fold into lemon mixture.

Spoon lightly into cooled baked pie shell. Garnish with baked “Pie Face” topping and a border of whipped cream. Chill. Use chocolate chips for eyes.