Chiffon Pie with a Twist

Recipe

Chiffon Pie with a Twist

Velvety Smooth Chiffon Pie: A Delightful Twist on a Classic American Dessert

4.3 out of 5

Indulge in the creamy and airy delight of Chiffon Pie, a classic American dessert. This recipe adds a twist to the traditional version, elevating its flavors and textures to create a truly unforgettable dessert experience.

Jan Dec
Pie› Sweet Pie› Chiffon Pie
Cuisine of the Americas› American cuisine

Preparation time

30 minutes

Cooking time

10 minutes

Total time

4 hours 40 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Nut-free, Soy-free, Shellfish-free, Peanut-free

Allergens

Eggs, Dairy

Not suitable for

Vegan, Gluten-free, Dairy-free, Egg-free, Paleo

Ingredients

Nutrition

  • Calories (kcal / KJ): 320 kcal / 1340 KJ
  • Fat (total, saturated): 18g, 10g
  • Carbohydrates (total, sugars): 36g, 24g
  • Protein: 5g
  • Fiber: 1g
  • Salt: 0.3g

Preparation

  1. 1.
    Preheat the oven to 350°F (175°C).
  2. 2.
    In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar for the crust. Mix until well combined.
  3. 3.
    Press the mixture into the bottom and sides of a 9-inch (23cm) pie dish. Bake for 10 minutes, then remove from the oven and let it cool completely.
  4. 4.
    In a small bowl, sprinkle the gelatin over the lemon and orange juices. Let it sit for 5 minutes to soften.
  5. 5.
    In a saucepan, whisk together the egg yolks, granulated sugar, lemon zest, orange zest, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
  6. 6.
    Remove the saucepan from heat and add the gelatin mixture. Stir until the gelatin is completely dissolved.
  7. 7.
    Transfer the mixture to a large bowl and let it cool to room temperature.
  8. 8.
    In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled filling mixture.
  9. 9.
    Pour the filling into the cooled crust and refrigerate for at least 4 hours, or until set.
  10. 10.
    For the meringue topping, in a clean mixing bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.
  11. 11.
    Gradually add the granulated sugar, a tablespoon at a time, while beating continuously, until stiff peaks form.
  12. 12.
    Spread the meringue over the chilled pie, making sure to cover the filling completely.
  13. 13.
    Use a kitchen torch to lightly toast the meringue or place the pie under the broiler for a few minutes until the meringue is golden brown.
  14. 14.
    Refrigerate the pie for an additional hour before serving.

Treat your ingredients with care...

  • Gelatin — Make sure to sprinkle the gelatin evenly over the juice and let it sit for a few minutes to soften before adding it to the filling mixture. This will ensure that the gelatin dissolves properly and helps the pie set.

Tips & Tricks

  • For a stronger citrus flavor, you can increase the amount of lemon and orange zest in the filling.
  • To achieve a perfectly toasted meringue, keep a close eye on it while using a kitchen torch or broiler. It can brown quickly, so be cautious not to burn it.
  • For a decorative touch, you can pipe the meringue onto the pie using a piping bag fitted with a star tip.
  • Serve the pie chilled for the best texture and flavor.
  • This pie can be made a day in advance and stored in the refrigerator until ready to serve.

Serving advice

Serve each slice of Chiffon Pie with a dollop of whipped cream and a sprinkle of lemon or orange zest for an extra burst of citrus flavor. Pair it with a cup of hot tea or coffee to complement the creamy and refreshing taste.

Presentation advice

To enhance the presentation of the Chiffon Pie, garnish the top with thin slices of lemon and orange, creating an elegant and vibrant display. Dust the edges of the pie with powdered sugar for an added touch of elegance.

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