Guidelines for Using Gelatin

In addition to the guidelines below, please refer to for additional information on gelatin. There you will find guidelines for using leaf gelatin as well as powdered gelatin.

1. Measure gelatin accurately. Too much gelatin makes a stiff, rubbery product. Too little makes a soft product that does not hold its shape.
2. Do not mix raw pineapple or papaya with gelatin. These fruits contain enzymes that dissolve gelatin. These fruits may be used if they are cooked or canned.
3. To dissolve unflavored gelatin, stir it into cold liquid to avoid lumping. Let it stand for 5 minutes to absorb water. Then heat it until it is dissolved, or combine it with a hot liquid and stir until dissolved.
4. After the gelatin is dissolved in the base, cool or chill it until it is slightly thickened but not set. If the base starts to set, it will be difficult or impossible to fold in the egg whites uniformly.
5. Stir the base occasionally while it is cooling so it cools evenly. Otherwise, the outside edges may start to set before the inside is sufficiently cooled, which creates lumps.
6. If the gelatin sets before you can add the egg whites, warm the base slightly by stirring it over hot water just until the gelatin is melted and there are no lumps. Cool again.
7. When folding in egg whites and whipped cream, work rapidly and without pause, or the gelatin might set before you are finished. Fill the pie shells immediately, before the filling sets.
8. Keep the pies refrigerated, especially in hot weather.