Pecan Chiffon Pie Food

CHIFFON PUMPKIN PIE WITH PECAN BRITTLE

Steps:

• 1. To make the pie: Preheat the oven to 350°F. Bake the crust until warm and fragrant, 12 to 15 minutes. Set aside to cool.
• 2. Sprinkle the gelatin over 3 tablespoons of water in a small cup and let sit for 5 minutes. Meanwhile, combine the pumpkin puree, milk, sugar, egg yolks, spice, and salt in a medium saucepan. Cook over medium-low heat, stirring with a wooden spoon, until the mixture begins to bubble and thicken, 6 to 8 minutes.
• 3. Whisk the gelatin mixture into the saucepan with pumpkin mixture until combined and the gelatin is dissolved completely. Let sit at room temperature, stirring frequently, until it is cool but not set, 30 to 40 minutes. Transfer to a large bowl.
• 4. Beat ¾ cup of the cream in a large bowl until semi-stiff peaks form. Fold the whipped cream into the cooled pumpkin mixture, folding just until combined. Pour into the graham cracker crust. Place plastic wrap directly on the filling and refrigerate until firm, about 3 hours or overnight.
• 5. For the brittle: Spray a rimmed baking sheet with cooking spray. Have a candy thermometer, a bowl of water and a pastry brush ready.
• 6. Put the sugar and ¼ cup water in a medium saucepan and place over medium-high heat. Cook without stirring, allowing the water to evaporate as the sugar begins to melt. Dip the pastry brush in the bowl of water and brush down the sides of the pan if any sugar crystals begin to form around the edges. When the sugar turns a deep caramel color and registers 300°F. on the candy thermometer, about 15 minutes, pick up pan and gently swirl to melt any sugar that hasn't dissolved. Carefully pour the melted sugar onto the prepared baking sheet, spreading it out as much as possible. Immediately sprinkle the toasted pecan pieces and salt evenly over the top and allow to cool completely, about 30 minutes.
• 7. Beat the remaining ½ cup cream in a until stiff peaks form. Spread the cream over the top of the pie. Break up the brittle into shards and put them into the whipped cream; slice the pie and serve with more brittle.

GRAPEFRUIT CHIFFON PIE

Steps:

• For the crust: Preheat the oven to 325 degrees F. Pulse the graham crackers in the work bowl of a food processor until finely ground, about 30 seconds; you should have about 1 1/2 cups of crumbs. Add the sugar and salt and pulse to combine. Add the melted butter and pulse until the mixture resembles wet sand.
• Press the crumbs evenly into the bottom and up the sides of an 8-inch pie plate. Bake until the crust is lightly browned, 15 to 18 minutes. Allow to cool completely.
• For the filling: Pour the water into a small bowl. Sprinkle the gelatin into the water. Let stand until the gelatin softens, about 15 minutes.
• Set a small pot of water to boil. In a medium heatproof bowl, whisk together the egg yolks and 1/2 cup of the sugar. Add the grapefruit juice, grapefruit zest and salt. Place the bowl on the pot of boiling water to create a double boiler. Cook over medium heat, whisking constantly, until the mixture thickens slightly and registers 170 degrees F on an instant-read thermometer, about 5 minutes. Remove from the heat and add the gelatin mixture, whisking until the gelatin dissolves and the mixture is smooth, about 1 minute. Strain through a fine-mesh strainer into a large bowl; discard the solids remaining in the strainer. Set aside to cool, 30 to 40 minutes.
• Once the filling has cooled, beat the egg whites with an electric mixer on medium-low speed until frothy, 2 to 3 minutes. Add 1/2 cup of the sugar, increase the speed to medium-high, and beat the egg whites until glossy and stiff peaks form, about 8 minutes.
• Using a rubber spatula, gently fold the egg whites into the cooled egg yolk mixture in batches until fully blended and no streaks remain.
• Pour the filling into the cooled crust, allowing the chiffon to mound slightly in the center. Refrigerate for at least 4 hours and up to 2 days before serving. Let stand at room temperature 20 minutes before serving.
• Before serving, toss the strips of grapefruit zest in the sugar and arrange in the center of the pie.

PECAN PIE CHIFFON CAKE

Steps:

• Position a rack in the lower third of the oven and preheat to 325˚ F. Separate the eggs; put the whites in one large bowl and the yolks in another. Let stand at room temperature to warm up while you assemble all the other ingredients, about 30 minutes. (Be prepared to make the cake batter without stopping so the eggs don't deflate.)
• Add the cream of tartar to the egg whites and beat with a mixer on medium speed until thickened and starting to turn white, 1 to 2 minutes. Gradually beat in 1/2 cup granulated sugar, then increase the speed to medium high and beat until the egg whites are glossy, thick and hold stiff peaks but are not dry, about 5 more minutes. Set aside while making the rest of the batter (don't do this ahead of time or the egg whites will deflate).
• Add the remaining 1/2 cup granulated sugar to the egg yolks along with the brown sugar. Beat with the mixer (no need to wash the beaters) until smooth and lightened in color, about 2 minutes. Beat in the vegetable oil and vanilla until smooth and thick, then beat in the milk (the batter will be thin). Add the flour, ground pecans, baking powder and salt and beat on low speed until thoroughly combined.
• Add about one-third of the beaten egg whites to the batter and fold in with a rubber spatula until combined. Add the remaining egg whites and continue to fold until no white streaks remain. Pour into an ungreased 10-inch tube pan or angel food cake pan and run the spatula around the center of the batter to create a line where excess air can escape as the cake rises.
• Bake the cake until the top is golden and springs back when touched and a long skewer inserted into the center comes out clean, about 1 hour. Remove from the oven and immediately turn the cake upside down over the slim neck of a bottle (if your pan has feet, use those instead). Let cool completely. Use a thin spatula to loosen the cake around the sides and middle of the pan. Turn out onto a platter.
• Make the glaze: Melt the butter in a medium saucepan over medium heat. Add the pecans and cook, stirring, until lightly toasted, 2 to 3 minutes. Add the brown sugar, heavy cream, corn syrup and salt and carefully stir to combine. Continue to cook, stirring, until the sauce thickens slightly and starts to pull away from the sides of the pan when stirring, about 5 minutes. Set aside to cool and thicken, stirring occasionally, about 20 minutes.
• When the glaze has thickened but is still pourable, spoon it over the cake, letting it drip down the sides. As the glaze cools, use the spoon or spatula to spread some of the pecans that fell down onto the top and sides. Let stand, at least 30 minutes.

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.

PUMPKIN CHIFFON PIE

Steps:

• Make crust: Sift flour and salt into bowl.
• Pour oil into measuring cup and add enough cold milk to make 3/4 cup.
• Pour into flour and stir with a fork until mixed.
• Save 1/2 for another time, or make 2 crusts.
• Roll, make standing rim, and prick with fork.
• Bake at 450° for 8-10 minutes, or until golden.
• In a saucepan, mix brown sugar, spices, salt and gelatin.
• Measure the milk into a 2 cup measuring cup (to allow for the yolks), add the egg yolks and beat slightly.
• Stir into saucepan with sugar and spice mixture.
• Stir over medium-high heat until mixture comes to a boil.
• Remove from heat and stir in pumpkin.
• Chill until mixture mounds, but not too stiff.
• Beat egg whites until very frothy and they start to form soft peaks.
• Very gradually pour in sugar beating constantly until stiff peaks are formed.
• Fold into pumpkin mixture and gently pour into crust.
• Chill until firm. (this sometimes takes 4-6 hours).
• If feeling decadent, top with homemade whipped cream.

PEACH CHIFFON PIE

Steps:

• Pulse cookies in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press into the bottom and sides of a 9-inch pie dish. Freeze until firm, 30 minutes.
• Meanwhile, sprinkle gelatin over 1/4 cup cold water; let stand until softened. In a large saucepan, combine peaches, lemon juice, 1/2 cup sugar, basil sprig, 3/4 cup water, and remaining 3/4 teaspoon salt. Bring to a boil, then cover, reduce heat to medium-low, and simmer until peaches are very soft, about 15 minutes. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible (discard solids). Stir in gelatin until dissolved. Refrigerate until thickened slightly, about 1 hour; or place in a bowl over an ice-water bath and stir occasionally until it begins to mound, about 10 minutes.
• Meanwhile, beat cream with remaining 1/4 cup sugar and vanilla to soft peaks. Gently fold whipped cream into chilled peach puree. Pour mixture into crust and freeze until firm, at least 4 hours and up to 1 day. Remove from freezer 15 to 20 minutes before serving. Top with peach slices and sugared basil leaves; cut into wedges to serve.

FRENCH PECAN PIE III

Steps:

• Mix egg whites and vanilla, then add dry ingredients; gentleness not obligatory, just stir it all up and pour into well buttered pie pan.
• Bake at 350 degrees for 25 to 30 minutes.
• Don't overcook.
• Allow to cool; top with whipped cream and refrigerate until ready to serve. Pie (without cream) freezes well.

MAPLE-PECAN-PUMPKIN CHIFFON PIE

Steps:

• Refrigerate pie crust until ready to use.
• In a bowl, combine the amaretto and water; sprinkle the gelatin over the liquid and set aside to soften.
• In a saucepan, combine the milk, egg yolks, brown sugar, maple syrup, pumpkin, spices, and salt.
• Place over medium to med-low heat and cook, whisking virtually nonstop, until the mixture thickens somewhat (the change will be subtle) about 8 minutes; do not let the mixture boil.
• Remove from the heat and immediately add the gelatin mixture, stirring well to blend.
• Place the bowl in a larger bowl of ice water and let the filling cool, stirring frequently, until cool to the touch (you may want to add more ice when the first cubes melt.
• Meanwhile, using a chilled bowl and chilled beaters, beat the whipping cream using an electric mixer until stiff but not grainy; cover and refrigerate; wash and dry the beaters.
• In a bowl, beat the egg whites using a mixer until they hold soft peaks; add the sugar and continue to beat until stiff and glossy but not dry.
• Add the whites and about 1/3 of the whipped cream to the chilling.
• Fold gently until evenly combined.
• Add the remaining whipped cream and fold again until evenly mixed.
• Fold in the chopped pecans; scrape the filling into the chilled pie crust, smoothing the top with a spoon.
• Cover with loosely tented foil and refrigerate at least 4 hours or overnight.
• To serve: garnish pie with pecan halves and serve with a dollop of whipped cream.

MAPLE CHIFFON PIE

Steps:

• Soak gelatin in cold water.
• Heat milk, maple syrup and salt in top of double boiler. SLowly add egg yolks.
• Add gelatin, stir to dissolve and allow mixture to cool.
• Whip cream, flavour it with vanilla, and set half of it aside.
• Fold rest along with egg whites into the cooled custard.
• Pour into baked pie shell.
• Top with remaining whipped cream.
• Chill well.

VANILLA CHIFFON PIE

Steps:

• Soften the gelatin in the milk.
• Combine the slightly beaten egg yolks with the 1 1/4 c milk, 1/3 c sugar and 1/2 tsp salt in a double broiler. Cook stirring constantly until mixture thickens and will coat a spoon. Remove from heat.
• Add vanilla and gelatin mixture and beat well with rotary beater.
• Chill until mixture begins to thicken.
• Beat the egg whites until stiff. Beat in 1/4 c sugar and the cream of tartar.
• Fold egg whites carefully into gelatin mixture.
• Turn into cooled baked pie shell.
• Chill until firm. 3-5 hours.
• Top with whipped topping.
• You can sprinkle crushed nuts on top if you would like.

COOL & CRISP CITRUS CHIFFON PIE

Steps:

• Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.
• Beat together egg yolks, fruit juices, and water; stir into gelatin mixture.
• Cook and stir over medium heat just till mixture comes to boiling.
• Remove from heat; stir in peels.
• Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon.
• Beat egg whites till soft peaks form.
• Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture.
• Pile into cooled baked pastry shell.
• Chill till firm.
• Trim with whipped cream and thin orange slices cut in fourths.

BEST EVER PUMPKIN CHIFFON PIE

Steps:

• Put the gelatin to soak in 1/4 cup cold water.
• Beat the egg yolks in a double boiler, and add brown sugar, pumpkin, milk, and salt and spices to it.
• Cook and stir this over simmering water till it thickens.
• Add the soaked gelatin until it dissolves.
• Remove from the stove and chill till filling starts to set.
• (I put the pot in ice water).
• Whip the 3 egg whites till stiff but not dry.
• Slowly add the 1/2 cup white sugar, then fold into pumpkin mixture.
• Fill pie shell and chill several hours.
• Serve with Cool Whip.
• Preparation time is approximate.

PECAN CHIFFON PIE

Steps:

• Spread nuts on a baking sheet to toast. Bake at 250 degrees for 10 to 15 minutes or until the nuts barely begin to brown. Cool.
• Combine brown sugar and 11/3 cups plus 2 Tablespoons water. Bring to a boil.
• Mix cornstarch and 1/4 cup water and stirring with a whisk, pour into the boiling brown sugar mixture. Stir constantly and cook until the mixture becomes clear and is the consistency of a thick pudding. Remove mixture from heat.
• Whip egg whites at high speed with mixer until peaks form. Slowly add 1/4 cup sugar and beat until peaks are stiff. Reduce mixer speed to low and gently add the hot pudding-like mixture and the toasted nuts. As soon as everything is blended, turn off mixture. Do not overmix.
• Pile filling lightly into baked pie shells.
• Whip cream until stiff. Add vanilla. Divide the whipped cream and spread over both pies. Refrigerate 1 to 2 hours.
• Pies are best served the same day they are made.