Clementine Chiffon Pie Food

LIME CHIFFON PIE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until ice is melted.
• Whisk in COOL WHIP, zest and juice. Refrigerate 15 min. or until mixture is thick enough to mound. Spoon into crust.
• Refrigerate 4 hours or until firm.

CLEMENTINE CHIFFON PIE

Steps:

• Preheat oven to 350°F. In large bowl, blend butter, coconut and crumbs. Press over bottom and up sides of 9-inch pie plate. Bake crust at 350°F for 14 minutes, or until lightly golden on edges. Transfer plate to wire rack; let cool.
• FILLING: In blender, combine clementine sections and lemon juice. Pulse until smooth. Bring butter, sugar, rind, citrus mixture and gelatin to a simmer in a medium-size saucepan.
• In bowl, slightly whisk eggs to break up. Whisk a little of hot clementine mixture into eggs; then whisk egg mixture back into saucepan. Cook 2 minutes, stirring constantly, until mixture is thickened and registers at least 160 degrees F on an instant-read thermometer. Strain into a large bowl. Place plastic wrap directly on surface of mixture; let cool at room temperature for 30 minutes. Refrigerate for 2 hours, until mixture begins to set.
• Add cream to citrus mixture. Beat with an electric mixture to very soft peaks, about 3 minutes. Spoon into crust.
• Chill until firm, about 1 to 2 hours. Top with clementine sections, if desired.

MANDARIN ORANGE CHIFFON PIE

Steps:

• CRUST:.
• Mix coconut and butter in a bowl. Press into bottom and sides of a 9" pie plate. Bake @ 300* for 20-25 minutes, until edges are golden. Let cool.
• FILLING:.
• Put jelly powder and sugar in blender. Add the boiling water, cover & blend until dissolved.
• Add orange juice concentrate, lemon juice and orange rind; cover & blend.
• Break up the ice cream and add. Cover and blend until smoothly combined. Transfer to a large bowl. Chill until mixture mounds from spoon.
• Fold in orange segments and turn into prepared pie shell. Chill until firm. Serve garnished with whipped cream or Cool Whip.

LEMON CHIFFON PIE

Steps:

• Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear.
• In a small bowl, stir the water and vinegar together.
• Add the vinegar mixture and pulse briefly¿it will still look crumbly. Transfer the crumbs to a work surface and shape into a round, flat disk. Wrap in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
• When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature to make it more workable. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on forming a good circle from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm up the butter. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
• Set your pie pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. To transfer the crust to the pan, I find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. Make sure that the dough is allowed to settle completely into the pan.
• Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. To decorate the rim, fold under the excess dough then just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of 1 hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge. Chill 1 hour.
• Preheat the oven to 425 degrees F. Line the shell with a sheet of foil and fill with raw rice or dried beans. Bake for 20 to 25 minutes. Remove the foil and rice and continue baking until golden brown. Let the pie shell cool on a rack while you make the filling.
• Make the Filling: In a mixing bowl with a whip attachment, whisk together the yolks and 1/3 cup sugar until fluffy, then add the lemon juice and zest. Place the bowl over a saucepan of simmering water, and cook, whisking, until thickened, about 7 to 8 minutes.
• Meanwhile, sprinkle the gelatin over cold water and let dissolve.
• Remove the yolk mixture from the heat and whisk in the gelatin until dissolved. Place the mixture over an ice bath and stir with a rubber spatula to cool it. Once it's room temperature remove it from the ice bath and let it sit while you whip the meringue.
• Place the egg whites in a clean dry bowl and whip on medium speed until foamy; then turn up to high and continue whipping until soft peaks form. Gradually add the remaining 1/3 cup sugar and whip until glossy and sugar has dissolved. Fold 1/3 of the whites into the lemon mixture; then fold in the remaining whites in 3 batches. Pour the mixture into the cooled pie shell and smooth the top.
• Chill the pie at least 2 hours before serving. Serve with dollops of whipped cream.

CLEMENTINE CHIFFON PIE

Steps:

• Heat oven to 350°F.
• In large bowl, blend butter, coconut and crumbs. Press over bottom and up sides of 9 inch pie plate.
• Bake crust at 350F for 14 minutes, or until lightly golden on edges. Transfer plate to wire rack; let cool.
• Filling: in blender, combine clementine sections and lemon juice. Pulse until smooth. Bring butter, sugar, rind, citrus mixture and gelatin to a simmer in a medium-sized saucepan.
• In bowl, slightly whisk eggs to break up. Whisk a little of hot clementine mixture into eggs; then whisk egg mixture back into saucepan. Cook 2 minutes, stirring constantly, until mixture is thickened and registers at least 160F on an instead-read thermometer. Strain into a large bowl. Place plastic wrap directly on surface of mixture; let cool at room temperature for 30 minutes. Refrigerate for 2 hours, until mixture begins to set.
• Add cream to citrus mixture. Beat with an electric mixer to very soft peaks, about 3 minutes. Spoon into crust. Chill until firm, about 1 to 2 hours. Top with clementine sections, if desired.

CHRISTMAS MERINGUE PIES

Steps:

• Make the pastry by pulsing the flour, icing sugar, spices and ½ tsp fine salt together in a food processor, then add the butter and pulse again until it looks like breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until it forms a ball. Wrap and chill for 30 mins.
• For the curd, mix the cornflour with a splash of clementine juice to dissolve, then tip into a pan with the remaining juice, orange juice, clementine zest, lemon juice and sugar. Bring to a simmer briefly, then remove from the heat and whisk in the butter, a few pieces at a time, then whisk in the egg yolks thoroughly. Put back on a low heat, stirring constantly until thickened, then transfer to a bowl. Cover and leave to cool at room temperature.
• Roll the pastry out (in two halves if you need to) to a few millimetres thick, and line eight individual tart tins about 8-9 cm wide. Trim the edges and chill for 10 mins. Heat the oven to 200C/180C fan/gas 6.
• Line the pastry cases with a piece of parchment and some baking beans, and blind-bake on a large tray for 10 mins until golden brown.
• Remove the beans and bake for a further 5-8 mins until the pastry is completely cooked, and looks dry and crisp. Leave to cool in the tins.
• For the meringue, put the sugar in a pan with 50ml water. Bring to the boil and simmer until it reaches 116C on a sugar thermometer. At around 110C, whip the egg whites in a stand mixer to soft peaks. With the motor still running, slowly drizzle in the sugar syrup in a thin stream, then keep whisking until the meringue cools. Spoon into a piping bag with a round nozzle about 1cm wide.
• Spoon the curd into another piping bag, and pipe an even layer into the base of the pastry cases, or spoon it in, smoothing over with the back of teaspoon.
• Pipe blobs of meringue over the whole curd to form peaks. Use a blowtorch to briefly cook the meringue, or grill for 30 secs-1 min until golden. Serve straightaway.

ST CLEMENT'S PIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Sit a fluted 20cm round loose-bottomed tin (about 5cm deep, or a slightly shallower 22cm tin) on a baking sheet. Break the biscuits into a big bowl, or double-bag them in food bags, and bash to big crumbs with the end of a rolling pin or small saucepan. Add the cornflakes and bash a bit more to crumbs. Mix with the melted butter and sugar and press into the base and sides of the tin. Bake for 15 mins, then remove and reduce oven temperature to 160C/140C fan/gas 3.
• Whisk egg and yolks in a big bowl until pale and frothy. Whisk in the condensed milk, followed by the zests and juices. Pour in the tin and bake for 20 mins. Cool in the tin, then chill for at least 5 hrs, or overnight.
• Whip the cream, yogurt and icing sugar together. Dollop on the pie and scatter with zest to serve.

CLEMENTINE CHESS PIE RECIPE - (4.7/5)

Steps:

• Make the shortbread crust: In the bowl of a food processor fitted with the blade attachment, combine all-purpose flour, unsalted butter (cold and cut into small pieces), cornstarch, sugar, and salt. Pulse until mixture resembles coarse cornmeal. In a small bowl whisk together egg yolk, cold water, and vanilla extract until well combined. While pulsing, slowly pour egg mixture into flour mixture. Pulse until just moistened; turn onto plastic wrap. Gently knead until any dry patches are incorporated. Wrap and refrigerate at least 20 minutes. Preheat oven to 350°F. Crumble 2/3 of the shortbread dough over the surface of a 9-inch deep-dish pie plate. Gently press dough evenly onto bottom and sides; trim excess. Prick bottom and sides of pastry with a fork. Chill 45 minutes. Line pan with parchment; fill to the top with dried beans or pie weights. Bake 15 minutes. Carefully remove parchment and weights; loosely cover with foil. Bake 5 to 8 minutes more or until dough begins to brown. Cool on a wire rack. Make the filling: In a large mixing bowl beat together sugar, butter, and a pinch of salt until light and fluffy. Add flour and cornmeal; mix until just incorporated. Add eggs, one at a time, until incorporated, scraping down sides of bowl between additions. Add 2 drops orange food coloring, if desired. In a small bowl whisk together creme fraiche, clementine and lemon juices and peels, and vanilla; beat into butter and sugar mixture. Scrape down sides; mix until incorporated. (It may look curdled. This is OK.) Pour into prepared crust. Bake 35 to 40 minutes or until pie is just set but still has a very slight wiggle in center. Cool on a wire rack. While the pie is baking prepare the candied clementines. Cut clementines into paper-thin slices; brush generously with melted orange marmalade; let dry completely. Place the candied clementines decoratively on the top of the pie.

KEY LIME CHIFFON PIE

Steps:

• Prepare the syrup:.
• Combine the water and sugar in a small saucepan and heat to a simmer. Stir in the julienned lime zest and simmer for 30 minutes. Strain and reserve 1/3 cup of the syrup. Discard the rest.
• Preheat the oven to 375°F.
• Prepare the crust:.
• Combine the graham crackers, brown sugar, grated lime zest, and butter in a food processor and process until the mixture holds together. Press into the bottom and sides of a 9 inch pie plate and bake for 8 minutes. Set the crust on a wire rack to cool.
• Prepare the filling:.
• Heat the reserved syrup in a small saucepan. Remove the pan from the heat and sprinkle the gelatin over the syrup. Let it soften for 1 minute. Stir in the lime juice, 1/4 cup of the sugar, and the 2 egg yolks. Stir over low heat until the mixture is thick and frothy (5 minutes). Set aside to cool to room temperature.
• Beat the egg whites and 2 Tbs of the sugar with an electric mixer until stiff. Transfer the whites to a large bowl.
• In another bowl, whip the cream, vanilla, and 2 Tbs sugar with the mixer until it is thick. Fold the whipped cream into the egg whites while drizzling with the reserved lime mixture. When the mixture is smooth, spoon it into the prepared crust.
• Chill, uncovered, until firm (2 to 3 hours).
• Optional: Top with additional whipped cream and a slice of lime.

CHOCOLATE CHIFFON PIE

Steps:

• Melt butter in saucepan; stir in coconut and remove from heat.
• Press mixture against sides and bottom of a 9" pie plate; refrigerate.
• Combine gelatin, 1 cup of the sugar, salt, water and chocolate in saucepan.
• Place over low heat until chocolate melts and sugar dissolves; remove from heat.
• Beat yolks slightly in medium bowl.
• Stir a little of the hot chocolate mixture into the yolks; return all to saucepan.
• Heat, stirring occasionally, just until boiling.
• Transfer to a bowl; cool rapidly over ice water, stirring occasionally until mixture mounds.
• Add vanilla extract.
• Beat whites and cream of tartar in a large bowl until foamy.
• Gradually beat in remaining one cup sugar until meringue forms stiff, glossy peaks; do not underbeat.
• Fold meringue into chocolate mixture; chill briefly.
• Mound into coconut shell and refrigerate until firm, at least four hours.
• Garnish as desired.