Strawberry Chiffon Pie Food

STRAWBERRY CHIFFON PIE

Steps:

• In a large bowl stir boiling water into dry gelatin mix for 2 minutes until completely dissolved.
• Add 1 cup ice cubes and cold water. Stir until ice is completely melted.
• Stir in lime peel and juice.
• Add whipped topping and stir with a wire wisk until well blended.
• Stir in chopped strawberries.
• Refrigerate mixture for 1 hour.
• Spoon into crust.
• Refrigerate 4 hours or overnight.
• ENJOY!

STRAWBERRY CHIFFON PIE

Steps:

• Wash berries.
• Reserve 1/2 cup whole berries for garnishing and crush the remainder; add sugar and let stand 1/2 hour.
• Soften gelatin in cold water for five minutes, then dissolve in boiling water.
• Combine with crushed berries, lemon juice and salt.
• Cool; when it begins to thicken, fold in whipped cream and egg whites.
• Fill the crust and chill.
• Garnish with whipped cream and whole berries.

STRAWBERRY CHIFFON PIE

Steps:

• Mix strawberries with 1/2 cup sugar in a medium bowl. Set aside for 30 minutes.
• Mix gelatin with cold water in a medium bowl to soften. Add hot water to dissolve and set aside to cool, 5 to 10 minutes. Stir in strawberries, lemon juice, and salt. Place the bowl in the refrigerator to chill until the mixture mounds when spooned, about 1 hour. Place a large bowl and electric beaters in a freezer.
• Beat whipping cream using an electric mixer in the chilled large bowl using th chilled beaters until foamy. Add 1/4 cup sugar and almond extract gradually; continue beating until stiff peaks form. Fold the chilled strawberry mixture into the whipped cream.
• Place egg whites in a separate bowl and add cream of tartar. Beat using an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high and beat until egg whites are glossy and hold a firm peak. Gently fold into the strawberry mixture.
• Pour filling into the prepared pie crust and smooth out. Place pie in the refrigerator and chill until firm, 4 hours to overnight.

OUR FAVORITE FRESH STRAWBERRY PIE

Steps:

• For the crust: Spoon flour into measuring cup and level. Combine flour and salt in a medium bowl. Cut in shortening using a pastry blender until all flour is blended to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a 5 to 6-inch pancake. Lightly flour rolling surface and rolling pin. Roll dough into circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute.
• For the filling: Blend sugar and cornstarch in a saucepan; add lemon-lime soda. Cook stirring until smooth and thick. Add strawberries and cook for a few minutes. If desired, add red food coloring. Pour into cooled pie shell. Chill. Top with whipped cream if desired.

STRAWBERRY CHIFFON PIE

Steps:

• Place sliced strawberries in a food processor or blender; cover and process until smooth. Set aside 1-1/2 cups for filling.
• In a aucepan, soften gelatin in lemonade concentrate; let stand for 5 minutes Stir in sugar and reserved strawberry puree.
• Cook and stir over medium heat until mixture comes to a boiland gelatin is dissolved. Remove from heat.
• Stir a small amount of filling into egg whites; return all to the pan, stirring constantly.
• Cook and stir over low heat for 3 minutes or until mixture is slightly thickened(do NOT boil!).
• Remove from heat; stir in orange juice.
• Cover and refrigerate for 2 hours, stirring occasionally.
• Fold in whipped topping; spoon into crust.
• Cover and refrigerate for 2 hours or until set.
• Just before serving, garnish with half strawberries.

FRUIT CHIFFON PIE

Steps:

• Sprinkle the gelatin over the cold water and set aside to soften for 5 minutes.
• Combine 2/3 cup sugar, the rehydrated gelatin, and the mashed fruit in a saucepan. Cook to a full rolling boil, stirring constantly. Immediately remove the pan from the heat and set the bottom of the pan in cold water; cool just until the mixture mounds slightly when dropped from a spoon.
• Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms medium-stiff glossy peaks.
• Use a whisk or spatula to fold the fruit mixture into the meringue. Meanwhile, whip the cream in a cold bowl until medium-stiff peaks form.
• The filling mixture should be no warmer than room temperature when you add the whipped cream. Add one third of the whipped cream into the filling mixture, mixing gently until combined. Fold in the remaining whipped cream and pile the filling into the cooled baked pie shell. Chill several hours until set.

STRAWBERRY CHIFFON PIE

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Stir in lime zest and juice.
• Add whipped topping; stir with wire whisk until well blended. Stir in strawberries. Refrigerate 1 hour or until mixture is thick and will mound. Spoon into crust.
• Refrigerate at least 4 hours or overnight. Store any leftovers in refrigerator.

STRAWBERRY CHIFFON PIE

Steps:

• Place sliced strawberries in a food processor or blender; cover and process until smooth. Set aside 1-1/2 cups for filling (discard remaining puree or save for another use). In a saucepan, sprinkle gelatin over lemonade concentrate; let stand for 5 minutes. Stir in sugar and reserved strawberry puree. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat., Stir a small amount of filling into egg whites; return all to the pan, stirring constantly. Cook and stir over low heat for 3 minutes or until mixture is slightly thickened and a thermometer reaches 160° (do not boil). Remove from the heat; stir in orange juice. Cover and refrigerate for 2 hours, stirring occasionally. , Fold in whipped topping; spoon into crust. Cover and refrigerate for 2 hours or until set. Just before serving, garnish with halved strawberries.

RASPBERRY CHIFFON PIE

Steps:

• In a medium saucepan over medium heat, cook frozen raspberries until they begin to release their juices. Add pectin, sugar and salt. Bring to a boil and cook 2 minutes until slightly thickened. Remove from heat and strain. Press down on solids to extract as much liquid as possible; discard solids. Reserve 1/3 cup of jam and cool to room temperature. Fold fresh raspberries into remaining jam and pour into pie crust.
• In the work bowl of a mixer, combine boiling water with raspberry-flavored gelatin. Stir until gelatin is fully dissolved. Add cream cheese and cooled raspberry jam. Beat with whisk attachment on high until cream cheese is fully incorporated (turn speed up slowly). Scrape down sides of bowl several times.
• Add heavy cream. Start on medium-low until combined, then whip on high until thick but still pourable. Pour over jam in pie crust. Cover with plastic wrap and refrigerate until set, at least 3 hours. (Pie can be held in refrigerator at this point, up to 2 days.).
• Whip very cold heavy cream with sugar until very thick. Fill piping bag with star tip with whipped cream. Pipe rosettes in circles to cover entire surface.

STRAWBERRY CHIFFON PIE

Steps:

• Combine 1 quart strawberries and 1/2 cup sugar in the bowl of a food processor fitted with the metal blade; process until smooth, about 3 minutes; you should have 3 cups puree. Transfer half to a large heatproof mixing bowl; sprinkle the gelatin over the top; let soften, about 5 minutes.
• In a heatproof bowl of an electric mixer, combine the egg whites with the cream of tartar and 1/2 cup sugar. Place the bowl over a saucepan of simmering water, and whisk until the mixture is hot to the touch and the sugar is dissolved, about 2 minutes. Attach the bowl to the mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 2 minutes.
• Place the gelatin mixture over the pan of simmering water, stirring occasionally, until the gelatin dissolves, about 5 minutes; remove from heat. Gradually whisk in the remaining puree; whisk in the lemon juice.
• In a small bowl, whisk the crème fraîche until soft peaks form; whisk into the puree mixture. Whisk in one-third of the egg whites to lighten; fold in the remaining whites just until they are combined (do not overmix). Divide among the crusts; refrigerate, covered with plastic, until the mixture is set, at least 4 hours or overnight.
• Thinly slice the remaining pint strawberries. Place in a small bowl, and sprinkle with the remaining 2 tablespoons sugar. Let stand at room temperature until the juices are running, at least 30 minutes and up to 2 hours. Serve the pie, cut into wedges and garnished with sliced strawberries.
• Almond Shortbread Crust
• Preheat the oven to 350°F. Place the cookies in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Add about 3/4 cup almonds with the sugar and salt; process until fine crumbs form. Add the butter, and process until the mixture comes together.
• Coarsely chop the remaining almonds, and stir into the crust mixture. Press into the bottom and sides of 2 8-inch pie plates to form a crust, and bake until they are just turning golden, about 10 minutes. Transfer to a wire rack to cool completely.

RASPBERRY CHIFFON PIE I

Steps:

• Soften gelatin in cold water.
• Combine egg yolks, 1/2 cup sugar, and lemon juice in a saucepan. Cook until mixture coats a spoon. Stir in gelatin, and then mix in crushed raspberries. Chill until partially set.
• Beat egg whites until stiff with 1/4 cup sugar and salt. Fold whipped cream and egg whites into raspberry mixture. Pour filling into chilled pie crust, and chill 3 to 4 hours.

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.

STRAWBERRY CHIFFON PIE

Steps:

• Heat oven to 375 degrees. Crush graham crackers in a food processor.
• Cream butter in a mixer and blend in crushed graham crackers and 1/4 cup (50 grams) of sugar.
• Place crumb mixture into 9-inch pie plate and press crumbs around sides and bottom to form crust. Bake 8 to 10 minutes, or until golden brown. Cool.
• Soften gelatin in 1 cup/235 milliliters cold water. Purée strawberries in a blender or food processor.
• Beat egg yolks slightly. Combine with 1/2 cup/100 grams sugar, the salt and the lemon juice in double boiler or a metal bowl placed over a pot of boiling water. Cook over simmering water, stirring often, until mixture is thick enough to coat a metal spoon, about 5 minutes. Remove from heat.
• Add softened gelatin to yolks and stir until dissolved. Add strawberry purée to mixture and set aside to cool.
• Beat egg whites until they hold soft peaks. Gradually add remaining 1/4 cup/50 grams sugar, and continue beating until meringue holds stiff peaks. Fold into cooled, slightly thickened berry mixture.
• Pour mixture into pie shell. Garnish, if desired, with additional berries. Chill until firm.