LEMON CHIFFON PIE RECIPE | ALLRECIPES
Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream.
Provided by GINGER P
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Yield 1 - 9 inch
Number Of Ingredients 9
Steps:
- Soften gelatin in water 5 minutes.
- Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
- When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
- Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.
Nutrition Facts : Calories 190.3 calories, CarbohydrateContent 30.8 g, CholesterolContent 68.3 mg, FatContent 6.4 g, FiberContent 0.4 g, ProteinContent 3.5 g, SaturatedFatContent 1.6 g, SodiumContent 233 mg, SugarContent 24.6 g
FRUIT CHIFFON PIE RECIPE | ALLRECIPES
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
Total Time 8 hours 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 1 9-inch pie
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, CarbohydrateContent 35.6 g, CholesterolContent 20.4 mg, FatContent 10.8 g, FiberContent 0.7 g, ProteinContent 3.3 g, SaturatedFatContent 5.1 g, SodiumContent 130.8 mg, SugarContent 27.2 g
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