Pawpaw Chiffon Pie Recipes

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PAWPAW CHIFFON PIE



Pawpaw Chiffon Pie image

The pawpaw, paw paw, paw-paw, or common pawpaw (Asimina triloba) is a species in the same plant family as the custard-apple, cherimoya, sweetsop, ylang-ylang and soursop. The flavor of the fruit is something like banana custard. The pawpaw is native to the eastern United States and Canada. From the University of Kentucky Extension Service. Cooking time is refrigeration time.

Provided by Molly53

Categories     Pie

Time 1h20m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons gelatin
1/4 cup cold water
1/2 cup sugar (either brown or white)
1/2 teaspoon salt
3 egg yolks, beaten
1/2 cup milk
1 cup pawpaw, pureed pulp
3 egg whites
1/4 cup white sugar
1 cup heavy cream, whipped
9 inches pastry shells, baked (a graham cracker crust will work, too)

Steps:

  • Soften gelatin in cold water.
  • Combine the ½ cup sugar with the salt, egg yolks, and milk in the top of a double boiler.
  • Cook over boiling water, stirring constantly, until mixture coats a spoon.
  • Remove from heat and stir in softened gelatin and pawpaw puree.
  • Chill until a spoonful holds its shape (about half an hour).
  • Beat the egg whites stiff with ¼ cup of white sugar.
  • Fold egg whites and half of the whipped cream into the filling.
  • Pour into the baked pastry shell.
  • Spread remaining whipped cream on top of pie.

Nutrition Facts : Calories 454.2, Fat 27.9, SaturatedFat 12.9, Cholesterol 140.2, Sodium 418.4, Carbohydrate 44.3, Fiber 0.9, Sugar 27.1, Protein 8

CHOCOLATE CHIFFON PIE



Chocolate Chiffon Pie image

Provided by Food Network

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 14

1 3/4 cups gingersnap crumbs
2 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
2 1/2 teaspoons unflavored gelatin (1 package)
1 cup whole milk
1/4 cup unsweetened Dutch-process cocoa powder
1/4 cup plus 2 tablespoons granulated sugar
Pinch salt
4 large egg yolks
3 large egg whites, at room temperature
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
Dark chocolate, for garnish

Steps:

  • Preheat the oven to 325 degrees F.
  • For the crust: In a small bowl, combine the gingersnap crumbs, butter and granulated sugar. Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 6 minutes. Let cool on a wire rack.
  • For the filling: In a small bowl, combine the gelatin and 1/2 cup cool water and let sit for 5 minutes until the gelatin softens and blooms.
  • In a medium saucepan over medium-high heat, bring the milk, cocoa powder, 1/4 cup granulated sugar and the salt to a simmer, stirring constantly. Remove from the heat and add the gelatin mixture, stirring until the gelatin is completely dissolved.
  • Put the egg yolks in a medium bowl and beat lightly. Gradually, in a slow stream, add 1/4 cup of the chocolate mixture to the egg yolks while whisking constantly. Pour the chocolate-yolk mixture into the pan with the remaining chocolate mixture. Cook over medium heat, stirring constantly, until slightly thickened, about 8 minutes. Let cool until barely warm, about 20 minutes.
  • In a large bowl using an electric mixer, whip the egg whites to soft peaks. Add the remaining 2 tablespoons granulated sugar and the vanilla and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in three additions.
  • Spoon the chocolate mixture into the cooled pie crust. Cover and refrigerate for 2 hours.
  • For the topping: Whip the cream with the confectioners' sugar in a bowl. Place dollops of whipped cream on the pie and grate the chocolate on top, if desired.
  • Cook's Note: Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the 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. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
  • A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

Nothing says fall like a pumpkin dessert, and this one features a light, fluffy mousse layered over a sweet gingersnap crust. It's no ordinary pumpkin pie-in fact, it's even better.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 19

32 gingersnaps, coarsely broken
1/4 cup granulated sugar
1/4 teaspoon coarse salt
4 tablespoons plus 2 teaspoons unsalted butter, melted
1 envelope unflavored gelatin (1 scant tablespoon)
1/4 cup cold water
1 1/4 cups canned pumpkin (from a 15-ounce can) or fresh pumpkin puree (see Cook's Note below)
3 large eggs, separated
3/4 cup granulated sugar
1/2 cup whole milk
1/4 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 small sugar pumpkin, peeled
1 cup water
1 1/2 cups packed light-brown sugar
2 cinnamon sticks
1 piece (2 inches long and 1 inch wide) peeled fresh ginger, sliced 1/4 inch thick

Steps:

  • Make the crust: Preheat oven to 350 degrees. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among six 5-inch pie plates, pressing into bottom and up sides. Place on a baking sheet, and bake until darkened and firm, 11 to 13 minutes. Let cool 5 minutes. Using an offset spatula, carefully unmold crusts, and return to sheet to cool. (Crusts can be stored in pie plates in airtight containers for up to 2 days.)
  • Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.
  • Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.
  • Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. (Filling can be refrigerated, covered, overnight.) Spoon into pie shells, and refrigerate for at least 1 hour (or up to 2 hours).
  • Make the garnish: Using a vegetable peeler, shave pumpkin into thin, wide ribbons. Bring water, brown sugar, cinnamon sticks, and ginger to a boil in a saucepan over medium heat. Cook until reduced by half, about 5 minutes. Add pumpkin pieces, and reduce heat. Simmer gently until tender and translucent, about 8 minutes. Pour into a bowl, and let cool completely. (Garnish can stand at room temperature for up to 3 hours.) Top each pie with 3 or 4 pumpkin pieces, discarding syrup. Serve immediately.
  • Variation: This recipe also can make two 8-inch pies; be sure to leave the crust in the pie plate before adding the filling.

EASY CHIFFON PIE



Easy Chiffon Pie image

"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

1 package (.3 ounces) sugar-free strawberry gelatin
3/4 cup boiling water
1-1/4 cps cold water
1 cup frozen reduced-fat whipped topping, thawed
2-1/4 cups sliced fresh strawberries, divided
1 reduced-fat graham cracker crust (9 inches)

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.

PAWPAW PIE



Pawpaw Pie image

Found this on the internet. It has very few directions. Reading CJAY's review maybe cornstarch should be added.

Provided by Charlotte J

Categories     Dessert

Time 25m

Yield 1 small pie

Number Of Ingredients 6

1 cup sugar
1 cup milk
1 egg
2 tablespoons all-purpose flour or 2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups pawpaw, peeled and seeded

Steps:

  • Place all ingredients into stew pan and stir together.
  • Cook over medium heat until thickened.
  • Pour into unbaked pie shell and bake until the crust is done.

Nutrition Facts : Calories 1149.8, Fat 14.4, SaturatedFat 7.3, Cholesterol 220.2, Sodium 791.6, Carbohydrate 246.7, Fiber 4.1, Sugar 216.8, Protein 16.9

STRAWBERRY CHIFFON PIE



Strawberry Chiffon Pie image

This scrumptious strawberry chiffon filling is so refreshing. Either of the crumb crusts on this page will showcase it nicely.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 9

2-1/2 cups sliced fresh strawberries
1 envelope unflavored gelatin
2 tablespoons lemonade concentrate
1/4 cup sugar
3 egg whites, lightly beaten
1 tablespoon orange juice
1-1/2 cups reduced-fat whipped topping
1 reduced-fat graham cracker crust (9 inches) or chocolate crumb crust (9 inches)
4 large fresh strawberries, halved

Steps:

  • Place sliced strawberries in a food processor or blender; cover and process until smooth. Set aside 1-1/2 cups for filling (discard remaining puree or save for another use). In a saucepan, sprinkle gelatin over lemonade concentrate; let stand for 5 minutes. Stir in sugar and reserved strawberry puree. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat., Stir a small amount of filling into egg whites; return all to the pan, stirring constantly. Cook and stir over low heat for 3 minutes or until mixture is slightly thickened and a thermometer reaches 160° (do not boil). Remove from the heat; stir in orange juice. Cover and refrigerate for 2 hours, stirring occasionally. , Fold in whipped topping; spoon into crust. Cover and refrigerate for 2 hours or until set. Just before serving, garnish with halved strawberries.

Nutrition Facts : Calories 226 calories, Fat 7g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 145mg sodium, Carbohydrate 35g carbohydrate, Fiber 2g fiber), Protein 4g protein.

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

This creamy pumpkin chiffon pie is great for any holiday feast.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 6

Number Of Ingredients 13

1/4 cup packed brown sugar
1 package (1 oz) unflavored gelatin (about 2 teaspoons)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup pumpkin (not pumpkin pie mix) (from 15-oz. can)
2 pasteurized eggs, separated
1/3 cup milk
1 package (6 oz) ready-to-use graham cracker pie crust
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
3/4 cup whipping cream

Steps:

  • In 1-quart saucepan, stir brown sugar, gelatin, cinnamon, ginger, nutmeg and salt. Add pumpkin, egg yolks and milk stir until thoroughly mixed. Cook over medium heat, stirring occasionally, just until mixture comes to a boil. Refrigerate 30 to 40 minutes, stirring occasionally, until thickened.
  • In small bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Slowly beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form and mixture is glossy. Gradually add pumpkin mixture to beaten egg whites, folding with rubber spatula just until blended. Spoon evenly into graham cracker crust. Refrigerate 2 hours or until set.
  • In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form (do not overbeat). Spread or dollop whipped cream on pie. Store in the refrigerator.

Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 28 g, TransFat 3 g

PUMPKIN CHIFFON PIE IV



Pumpkin Chiffon Pie IV image

A quick and easy pumpkin pie, light tasting and low in sugar and calories!

Provided by BEENER

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 8

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
1 cup pumpkin puree
1 (1 ounce) package instant sugar-free vanilla pudding mix
½ teaspoon pumpkin pie spice
1 cup nonfat evaporated milk
1 ½ cups lite frozen whipped topping, thawed

Steps:

  • In a large bowl, combine pumpkin puree, pudding mix, pumpkin pie spice and evaporated milk. Mix well. Fold in 1 cup of the whipped topping. Pour filling into pie shell. Chill for 2 hours, or until set.
  • Spread remaining 1/2 cup whipped topping over filling.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 30.3 g, Cholesterol 1.3 mg, Fat 8.1 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 2.9 g, Sodium 405.9 mg, Sugar 16.2 g

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