GRAPEFRUIT CHIFFON PIE
Provided by Food Network
Categories dessert
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
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.
PASSION CHIFFON PIE
Steps:
- Beat egg yolks until thick. Add 1/2 cup sugar, salt, and passion fruit juice. Cook over low heat until thick, stirring constantly. Add gelatin which has been dissolved in cold water. Add lemon rind and cool until slightly congealed. Beat egg whites with remaining 1/2 cup of sugar. Fold slightly beaten egg whites into cooled yolk mixture. Pour into cool pie shell. Chill until nice and stiff. Serve with whipped cream and enjoy.
RASPBERRY CHIFFON PIE II
Fluffy, creamy, and tart, this is a wonderful and unusual pie.
Provided by Carol
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 2h50m
Yield 8
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine 3 cups raspberries and 2/3 cup water. Simmer over low heat until raspberries are soft. Press mixture through a sieve or strainer to remove seeds and obtain raspberry pulp.
- Place gelatin and 1/4 cup cold water in a small bowl. Set aside and allow gelatin to soften.
- In a medium saucepan, whisk together raspberry pulp, egg yolks, and 2/3 cup sugar. Bring to a full boil, stirring constantly. Remove from heat.
- Add gelatin to raspberry mixture and stir until dissolved. Place pan in a cold water bath to cool completely.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar. Add 1/3 cup sugar a little at a time, beating constantly until whites are stiff and glossy.
- In a separate mixing bowl, whip cream until stiff. Gently fold together with cooled raspberry mixture and meringue. Spoon mixture into graham cracker crust. Chill at least 2 hours before serving. Garnish with whole raspberries.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 48.7 g, Cholesterol 97.2 mg, Fat 14 g, Fiber 3.8 g, Protein 5 g, SaturatedFat 5.4 g, Sodium 181.9 mg, Sugar 37.6 g
FRUIT COCKTAIL CHIFFON PIE
This is a yummy, fluffy and easy pie to prepare. Made with basic ingredients that can be found in any mom and pop grocery store. Each serving is only 221 calories. The diabetic exchanges are: 1 Starch, 1 Fruit and 1 Fat. I'm posting it as written, but I use reduced fat graham cracker crust, and fat free Cool Whip. The nutritional inforamtion is for the pie as posted, not with my changes. Another of my favorites from Joanna Lund.
Provided by Doing it Right
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl stir cream cheese with a spoon until soft.
- Add dry pudding mix, dry milk powder and water.
- Mix well using a wire whisk.
- Fold in 1/2 cup Cool Whip Lite. Add fruit cocktail.
- Mix gently to combine.
- Pour mixture into piecrust.
- Refrigerate until ready to serve.
- When serving, top each piece with 1 tablespoon Cool Whip Lite.
Nutrition Facts : Calories 225.2, Fat 6.9, SaturatedFat 2.4, Cholesterol 5.6, Sodium 383.8, Carbohydrate 32.3, Fiber 0.9, Sugar 25.4, Protein 9.5
EASY CHIFFON PIE
"This recipe was given to me by a friend many years ago while we were attending a weight-loss class," writes Gale Spross from Wills Point, Texas. "I always feel guilt-free when I eat this tight and fluffy strawberry pie...and my family loves it."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 138 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 2g protein.
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