PEACH CHIFFON PIE
This is a light and yummy summer peach pie which everyone loves. My mom found the recipe many years ago in a Betty Crocker Cookbook. I have looked for it in many of her other cookbooks and never have found it. Cooking time is letting it chill and set up.
Provided by mama smurf
Categories Pie
Time 1h15m
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- 1. Add sugar to peaches and let stand for 30 minutes.
- 2. Soften gelatin in cold water; then dissolve in hot water. Cool.
- 3. Mix peaches, lemon juice and a dash of salt.
- 4. Chill til partially set.
- 5. Fold in whip cream.
- 6. Pour into a vanilla wafer pie crust or a graham cracker pie crust.
- 7. Chill completely til set. Eat and enjoy!
PEACH CHIFFON PIE
Our cool peach chiffon pie topped with sugared basil leaves is the stuff of summer dreams -- no baking required.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Pulse cookies in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press into the bottom and sides of a 9-inch pie dish. Freeze until firm, 30 minutes.
- Meanwhile, sprinkle gelatin over 1/4 cup cold water; let stand until softened. In a large saucepan, combine peaches, lemon juice, 1/2 cup sugar, basil sprig, 3/4 cup water, and remaining 3/4 teaspoon salt. Bring to a boil, then cover, reduce heat to medium-low, and simmer until peaches are very soft, about 15 minutes. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible (discard solids). Stir in gelatin until dissolved. Refrigerate until thickened slightly, about 1 hour; or place in a bowl over an ice-water bath and stir occasionally until it begins to mound, about 10 minutes.
- Meanwhile, beat cream with remaining 1/4 cup sugar and vanilla to soft peaks. Gently fold whipped cream into chilled peach puree. Pour mixture into crust and freeze until firm, at least 4 hours and up to 1 day. Remove from freezer 15 to 20 minutes before serving. Top with peach slices and sugared basil leaves; cut into wedges to serve.
PEACH CHIFFON
Make and share this Peach Chiffon recipe from Food.com.
Provided by racrgal
Categories Dessert
Time 1h20m
Yield 12 , 12 serving(s)
Number Of Ingredients 5
Steps:
- Beat condensed milk with lemon juice until thick.
- Fold in 1 cup whipped cream, may use cool whip if you prefer.
- Fold in sliced peaches.
- Chill 1 -2 hours.
- Serve over angel food cake slices.
TENNESSEE PEACH PUDDING
This out-of-this-world dessert is one of our favorite, easy peach recipes. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler. -Virginia Crowell, Lyons, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish., For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with ice cream, if desired.
Nutrition Facts : Calories 253 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 269mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
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
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