Tangerine Chiffon Pie Food

TANGERINE CHIFFON PIE

Steps:

• Preheat oven to 350°. Put shortbread cookies in food processor and pulse until the crumbs are similar in size. Add melted butter into the food processor bowl, Pulse about 5 times until combined. Alternatively, you could place the cookies in a ziploc bag and crush them with a mallet or rolling pin.
• Pour crumbs into a 9″ pie pan. Press crumbs into bottom of pan and place another pie pan inside and push against the sides to press crumbs evenly between the bottom and the sides. Bake in oven for 12-15 minutes or until crust is golden brown. Set aside to cool.
• While the pie crust is baking, make the filling. Place 1/4 cup room temperature water in a small bowl. Sprinkle the gelatin over the top and set aside for at least 10 minutes, while gelatin softens. Separate eggs and place yolks in the top of a double boiler and the whites in a mixing bowl. Add only 1/3 cup sugar, tangerine zest and juice to the yolks and whisk together. Place saucepan over simmering water and whisk continually until the custard thickens or coats the back of a spoon, about 10 minutes. Take it off the heat and immediately stir in the softened gelatin.
• Using an electric mixer, beat the egg whites until soft, add remaining 1/3 cup sugar and beat until stiff. Place tangerine mixture into a large bowl and plop the beaten egg whites on top. Fold with a rubber spatula very carefully so you don't deflate the egg whites a few times. Do not stir!
• Whip cream with electric mixer until soft peaks form. Reserve and refrigerate half of the cream for garnishing. Fold other half of whipped cream into the tangerine mixture very carefully just until the white disappears into the orange. Do not stir! Pour filling into shortbread crust and smooth out top with rubber spatula.
• Refrigerate Tangerine Chiffon Pie at least two hours or overnight. Garnish with piped whipped cream, Girl Scout Savannah cookies and Ruby Tango Tangerine slices if desired.
• ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM

TANGY LEMON CHIFFON PIE

Steps:

• In a small saucepan, sprinkle gelatin over water; let stand 2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over low heat until sugar is dissolved., In a medium bowl, beat egg yolks on high speed about 5 minutes or until pale yellow. Gradually drizzle hot gelatin mixture into yolks, beating constantly. Return yolk mixture to same saucepan. Stir in lemon juice. Cook over low heat until mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature. In a large bowl, combine cream, food coloring if desired and remaining sugar. Beat a high speed until soft peaks form. Add cooled lemon mixture. Continue beating at high speed until stiff peaks form., Microwave chocolate and shortening in a small resealable plastic bag on high for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10-15-second intervals until melted. Spoon half of lemon filling into pastry shell. Cut a small hole from corner of bag and drizzle half of chocolate over filling. Top with remaining filling. Drizzle remaining chocolate over pie. Chill pie at least 2 hours before serving. Garnish with raspberries, mint and lemon.

TANGERINE CHIFFON PIE

Steps:

• Preheat oven to 350 degrees. Boil juice in a small saucepan over medium-high heat until it has reduced to about 1 cup, 18 to 20 minutes. Remove from heat; set aside.
• Pulse cookies, 1 tablespoon lemon zest, and 1/4 cup sugar in a food processor until thoroughly combined. With processor running, add melted butter; process until combined. Press cookie mixture evenly into bottom, up sides, and onto rim of a 10-inch pie plate. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool completely.
• Put lemon juice into a small bowl. Sprinkle with gelatin. Let soften 10 minutes. Meanwhile, whisk together yolks, 1/2 cup sugar, the juice reduction, and the remaining 2 teaspoons zest in a medium saucepan. Cook over medium-low heat, stirring constantly, until thickened, about 10 minutes (do not let boil). Remove from heat. Add gelatin mixture, and whisk until gelatin has dissolved completely.
• Transfer gelatin-egg yolk mixture to a large bowl. Refrigerate, stirring occasionally, until cool and thick enough to hold a ribbon on surface, 25 to 30 minutes.
• Put egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff but not dry peaks form. Fold egg-white mixture into gelatin-egg yolk mixture in 3 batches, folding until just combined after each addition. Pour into cooled crust. Refrigerate until set, at least 2 hours or overnight.

TOFFEE CHIFFON PIE

Steps:

• Sprinkle gelatin over water and set aside for 5 minutes to soften.
• Combine milk, salt, and 4 tablespoons sugar (reserve remaining sugar). Stir until dissolved. Whisk in beaten egg yolks, and heat custard in a double boiler until thickened, stirring constantly.
• Add gelatin and stir until dissolved. Remove from heat and allow to cool to room temperature. Stir in vanilla and toffee chunks.
• In a clean bowl, whip egg whites until stiff peaks form, adding the remainder of the sugar. Fold into custard.
• Pour filling into pie shell. Chill in refrigerator for at least 4 hours or overnight.
• Sprinkle top with toffee bits before serving.