STRAWBERRY CHIFFON PIE
Make and share this Strawberry Chiffon Pie recipe from Food.com.
Provided by nursecynthia
Categories Pie
Time 6h10m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 138.6, Fat 7.5, SaturatedFat 6.4, Cholesterol 1.1, Sodium 61.5, Carbohydrate 17.6, Fiber 0.5, Sugar 14.6, Protein 2.2
FRUIT CHIFFON PIE
This is a light chiffon pie my grandmother used to make. It calls for strawberries, but she often substituted crushed pineapple, raspberries, or any frozen berries.
Provided by Cindy B.
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 8h40m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 35.6 g, Cholesterol 20.4 mg, Fat 10.8 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 130.8 mg, Sugar 27.2 g
WATERMELON CHIFFON PIE
This feather-light chiffon pie has the subtle but distinct flavor of watermelon; as well it should, since there are nearly three cups of watermelon juice in the filling. That juice is thickened with gelatin, and then blended with whipped cream and beaten egg whites to give the filling that airy chiffon texture we all love. The pie makes a luscious summer dessert for any gathering of friends or family. It looks cool garnished with watermelon balls, but don't garnish until the last moment to prevent juice buildup on the plates. This recipe is best made at the height of watermelon season. Cooking time is fridge time.
Provided by NcMysteryShopper
Categories Pie
Time 4h20m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Place a medium sized bowl and a set of beaters in the refrigerator to chill.
- Bake pie crust according to directions and let cool; Refrigerate until ready to use.
- Combine the watermelon and granulated sugar in a very large bowl; using a potato masher, mash until the mixture is quite liquid; set aside for 15 minutes.
- After 15 minutes, drain the mixture through a strainer, reserving almost 2 ¾ cups of the watermelon juice and then discard pulp and seeds.
- Put ¼ cup of the juice in a medium size bowl and sprinkle the gelatin over it; set aside for 3 to 4 minutes to dissolve.
- Heat ½ cup of the juice in a small saucepan over medium heat (or in the microwave) to a near boil; whisk the hot juice into the dissolved gelatin.
- Pour the remaining 2 cups watermelon juice into a large bowl an stir in the gelatin-watermelon juice mixture; stir in the lime juice; place in refrigerator.
- Using an electric mixer, beat the egg whites in a medium size bowl until stiff peaks form; set aside; clean and dry beaters;
- Using the chilled medium-size bowl and chilled beaters, beat the heavy cream with the mixer until it holds soft peaks; add the confectioners' sugar and beat until smooth and stiff but not grainy; refrigerate.
- When the watermelon juice mixture starts to firm up, add about one-quarter of the whipped cream and beat with the electric mixer until smooth.
- Add the beaten egg whites and remaining whipped cream and gently fold them in with a large rubber spatula; if necessary, use a whisk-very briefly- to smooth the mixture and break up any large globs of whites or whipped cream;
- Pour the filling into the cooled pie shell; shake to settle; cover with loosely tented aluminum foil and refrigerate for at least 4 hours, preferably overnight.
- To serve, garnish each slice with a dusting of confections' sugar, and then add a dollop of whipped cream, if desired.
Nutrition Facts : Calories 294.1, Fat 14.2, SaturatedFat 6.6, Cholesterol 32.6, Sodium 143.9, Carbohydrate 40, Fiber 0.7, Sugar 32.2, Protein 3.9
FROSTY LEMON CHIFFON PIE
Provided by Sandra Lee
Time 12m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a stand mixer or with a hand mixer, beat 1/2 cup of the milk and dry whipped topping mix in a large bowl for 4 minutes, or until light and fluffy. Set aside. In another large bowl, beat 1 jar of lemon curd, lemon pudding mix, and remaining 1/2 cup of milk for 2 minutes, or until smooth and beginning to thicken. Fold whipped topping mixture into lemon pudding mixture. Spoon into pie crust. Spread slightly thawed whipped topping over lemon mixture. Swirl remaining lemon curd through whipped topping. Freeze for 30 minutes before serving. Decorate pie with sugared lemon slices, if desired.
- Cut a clean, dry lemon into very thin slices. Using a pastry brush, evenly coat both sides of each slice with egg whites. Sprinkle with sugar and let dry on a wire rack. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
CLEMENTINE CHIFFON PIE
Make and share this Clementine Chiffon Pie recipe from Food.com.
Provided by Redsie
Categories Pie
Time 42m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 230.8, Fat 15.8, SaturatedFat 10.4, Cholesterol 73.4, Sodium 43.4, Carbohydrate 20.1, Fiber 0.8, Sugar 18.3, Protein 3.9
MAPLE CHIFFON PIE
Topping with whipped cream, and a lavish sprinkling of grated maple sugar, this makes an elegant treat from a Quebec kitchen If you live in the US and dont have access to MAPLE SUGAR, you can ORDER it online from www.vermontcountrystore.com, or www.bakerscatalogue.com
Provided by Bluenoser
Categories Dessert
Time 4h20m
Yield 1 pie
Number Of Ingredients 10
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.
Nutrition Facts : Calories 2135.4, Fat 142.4, SaturatedFat 73.9, Cholesterol 720.7, Sodium 1700.2, Carbohydrate 184.9, Fiber 1.3, Sugar 102.6, Protein 32.5
COOL AND CREAMY WATERMELON PIE
This simple pie is so refreshing that it never lasts long on warm summer days. Watermelon and a few convenience items make it a delightful dessert that doesn't take much effort. -Velma Beck, Carlinville, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping; fold in watermelon. Spoon into crust. Refrigerate for 2 hours or until set.
Nutrition Facts : Calories 272 calories, Fat 12g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
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