Tangerine Chiffon Pie Recipes

TANGERINE CHIFFON PIE

Steps:

• Preheat oven to 350°. Put shortbread cookies in food processor and pulse until the crumbs are similar in size. Add melted butter into the food processor bowl, Pulse about 5 times until combined. Alternatively, you could place the cookies in a ziploc bag and crush them with a mallet or rolling pin.
• Pour crumbs into a 9″ pie pan. Press crumbs into bottom of pan and place another pie pan inside and push against the sides to press crumbs evenly between the bottom and the sides. Bake in oven for 12-15 minutes or until crust is golden brown. Set aside to cool.
• While the pie crust is baking, make the filling. Place 1/4 cup room temperature water in a small bowl. Sprinkle the gelatin over the top and set aside for at least 10 minutes, while gelatin softens. Separate eggs and place yolks in the top of a double boiler and the whites in a mixing bowl. Add only 1/3 cup sugar, tangerine zest and juice to the yolks and whisk together. Place saucepan over simmering water and whisk continually until the custard thickens or coats the back of a spoon, about 10 minutes. Take it off the heat and immediately stir in the softened gelatin.
• Using an electric mixer, beat the egg whites until soft, add remaining 1/3 cup sugar and beat until stiff. Place tangerine mixture into a large bowl and plop the beaten egg whites on top. Fold with a rubber spatula very carefully so you don't deflate the egg whites a few times. Do not stir!
• Whip cream with electric mixer until soft peaks form. Reserve and refrigerate half of the cream for garnishing. Fold other half of whipped cream into the tangerine mixture very carefully just until the white disappears into the orange. Do not stir! Pour filling into shortbread crust and smooth out top with rubber spatula.
• Refrigerate Tangerine Chiffon Pie at least two hours or overnight. Garnish with piped whipped cream, Girl Scout Savannah cookies and Ruby Tango Tangerine slices if desired.
• ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM

CHOCOLATE CHIFFON PIE

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.

TANGERINE CHIFFON PIE

Steps:

• Preheat oven to 350 degrees. Boil juice in a small saucepan over medium-high heat until it has reduced to about 1 cup, 18 to 20 minutes. Remove from heat; set aside.
• Pulse cookies, 1 tablespoon lemon zest, and 1/4 cup sugar in a food processor until thoroughly combined. With processor running, add melted butter; process until combined. Press cookie mixture evenly into bottom, up sides, and onto rim of a 10-inch pie plate. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool completely.
• Put lemon juice into a small bowl. Sprinkle with gelatin. Let soften 10 minutes. Meanwhile, whisk together yolks, 1/2 cup sugar, the juice reduction, and the remaining 2 teaspoons zest in a medium saucepan. Cook over medium-low heat, stirring constantly, until thickened, about 10 minutes (do not let boil). Remove from heat. Add gelatin mixture, and whisk until gelatin has dissolved completely.
• Transfer gelatin-egg yolk mixture to a large bowl. Refrigerate, stirring occasionally, until cool and thick enough to hold a ribbon on surface, 25 to 30 minutes.
• Put egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff but not dry peaks form. Fold egg-white mixture into gelatin-egg yolk mixture in 3 batches, folding until just combined after each addition. Pour into cooled crust. Refrigerate until set, at least 2 hours or overnight.

TANGERINE CHIFFON PIE

Steps:

• Preheat the oven to 350°F. Boil the tangerine-orange juice in a small saucepan over medium-high heat until it has reduced to about 1 cup, 18 to 20 minutes. Remove from heat; set aside.
• Pulse cookies, 1 tablespoon lemon zest, and 1/4 cup sugar in a food processor until thoroughly combined. With processor running, add melted butter; process until combined. Press cookie mixture evenly into bottom, up sides, and onto rim of a 10-inch pie plate. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool completely.
• Put lemon juice into a small bowl. Sprinkle with gelatin. Let soften 10 minutes. Meanwhile, whisk together yolks, 1/2 cup sugar, the juice reduction, and the remaining 2 teaspoons zest in a medium saucepan. Cook over medium-low heat, stirring constantly, until thickened, about 10 minutes (do not let boil). Remove from heat. Add gelatin mixture, and whisk until gelatin has dissolved completely.
• Transfer gelatin mixture to a large bowl. Refrigerate, stirring occasionally, until cool and thick enough to hold a ribbon on surface, 25 to 30 minutes.
• Put egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff but not dry peaks form. Fold egg-white mixture into gelatin mixture in 3 batches, folding until just combined after each addition. Pour into cooled crust. Refrigerate until set, at least 2 hours or overnight, before serving.

TANGY LEMON CHIFFON PIE

Steps:

• In a small saucepan, sprinkle gelatin over water; let stand 2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over low heat until sugar is dissolved., In a medium bowl, beat egg yolks on high speed about 5 minutes or until pale yellow. Gradually drizzle hot gelatin mixture into yolks, beating constantly. Return yolk mixture to same saucepan. Stir in lemon juice. Cook over low heat until mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature. In a large bowl, combine cream, food coloring if desired and remaining sugar. Beat a high speed until soft peaks form. Add cooled lemon mixture. Continue beating at high speed until stiff peaks form., Microwave chocolate and shortening in a small resealable plastic bag on high for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10-15-second intervals until melted. Spoon half of lemon filling into pastry shell. Cut a small hole from corner of bag and drizzle half of chocolate over filling. Top with remaining filling. Drizzle remaining chocolate over pie. Chill pie at least 2 hours before serving. Garnish with raspberries, mint and lemon.

TANGERINE MERINGUE PIE

Steps:

• MAKE THE FILLING: In a medium-size saucepan, combine 1/4 cup sugar with the cornstarch.
• Gradually add the tangerine juice and water, whisking until smooth.
• Cook over medium heat, stirring constantly until the mixture comes to a boil.
• Reduce the heat to low and cook for 1 minute longer, stirring occasionally.
• In a medium-size bowl, lightly beat the eggs with a whisk.
• Gradually whisk in the remaining 1/4 cup sugar.
• Stir a small amount of the filling into the egg mixture to temper them.
• Then add the yolk mixture to the saucepan, blending the mixtures together.
• Be sure to reach into the crease of the pan.
• Slowly cook the filling until it is thick, about 1 minute longer.
• Whisk briefly to smooth the filling, but DO NOT OVERMIX.
• Remove the saucepan from the heat and stir in the tangerine zest and vanilla extract.
• Pour the filling into the baked pie shell.
• MAKE THE MERINGUE: Preheat the oven to 350 degrees.
• Position the oven rack to the lower third of the oven.
• In a small bowl, combine the sugars.
• Set aside.
• In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
• Add the cream of tartar and increase the mixer speed to medium-high.
• Beat until the egg whites form firm peaks, but are not dry.
• Whip in the sugar mixture, 1 tablespoon at a time, taking about 1 minute.
• Beat the whites until thick and glossy, about 30 seconds longer.
• With a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center.
• With the back of a tablespoon, spread the meringue until it COMPLETELY covers the filling.
• Swirl the meringue with the back of the tablespoon to form peaks.
• To prevent weeping, be sure the meringue is sealed to the very edge of the pie, and that all the filling is covered.
• Bake the pie for 15 minutes or until lightly browned.
• Cool the pie away from drafts.
• Do not cut the pie until it is almost cool.

TANGERINE CHESS PIE

Steps:

• Heat oven to 450°F. Remove pie crusts from pouches; unroll on lightly floured surface. Stack crusts; roll into12-inch round. Press in bottom and up side of 9-inch glass pie plate; fold edges under and crimp. Prick bottom and side of crust with fork. Bake 8 minutes. Reduce oven temperature to 350°F. Cool crust 15 minutes.
• Meanwhile, in large bowl, mix all filling ingredients with whisk until blended. Pour into partially baked crust.
• Bake 40 to 45 minutes or until center is set, covering edges with foil after 20 minutes of baking to prevent excessive browning. Cool on cooling rack 1 hour. Garnish, if desired. Store covered in refrigerator.

FRUIT CHIFFON PIE

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.

EASY CHIFFON PIE

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.