Kaufmanns Coffee Chiffon Pie Food

EASY COFFEE CHIFFON PIE

Steps:

• Sprinkle gelatine over 1/2 cup chilled coffee in bowl; let stand 5 min. or until softened.
• Whisk egg yolks, 1/2 cup sugar and 3/4 cup coffee in top of double boiler. Cook and stir over hot water until thickened. Stir in gelatine mixture and lemon juice. Pour mixture into large bowl; refrigerate 20 min. or until thickened, stirring after 10 min.
• Beat egg whites in large bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating until stiff peaks form. Gently stir into coffee mixture. Spoon into crust.
• Refrigerate 4 hours or until firm.

MANGO CHIFFON PIE

Steps:

• Preheat the oven to 350 degrees F.
• Pulse the graham crackers, coconut flakes and salt in a food processor until the crackers are crushed. Add the melted butter and pulse until combined. Press the crust into a 10-inch deep-dish pie plate. Bake until golden brown, about 12 minutes. Remove from the oven and let cool.
• Meanwhile, sprinkle the gelatin over 1/4 cup water in a medium heatproof bowl and let soften 5 minutes. Blend the mango, mango nectar and lemon juice in a blender until smooth. Add to the softened gelatin with 1/2 cup of the granulated sugar and all the egg yolks. Whisk until smooth.
• Place the bowl over a medium saucepan of simmering water (do not let the bowl touch the water). Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 5 to 8 minutes. Refrigerate, stirring occasionally, until the mixture has slightly thickened and cooled, about 30 minutes.
• Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Slowly add the remaining 1/2 cup granulated sugar and cream of tartar and beat until stiff peaks form. Fold the egg whites into the mango mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour the filling into the prepared crust and refrigerate until set, about 2 hours.
• Beat the cream, powdered sugar and vanilla in a large bowl with an electric mixer on medium-high speed until stiff peaks form. Dollop onto the center of the pie. Refrigerate until ready to serve.

KAUFMANN'S COFFEE CHIFFON PIE

Steps:

• Soak gelatin in cold water. Cook egg yolks, salt, 3/4 c. sugar and coffee over medium heat, stirring constantly, until thick. Add softened gelatin to hot mixture; stir until gelatin dissolves. Cool until syrupy. Beat egg whites with the 1/4 c. sugar and gently fold into first mixture. Gently spoon into baked pie shell; chill in refrigerator until firm. Serve topped with whipped cream.

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.

EASY CHIFFON PIE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.