Vanilla Chiffon Pie Recipes

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.

STRAWBERRY CHIFFON PIE

Steps:

• Mix strawberries with 1/2 cup sugar in a medium bowl. Set aside for 30 minutes.
• Mix gelatin with cold water in a medium bowl to soften. Add hot water to dissolve and set aside to cool, 5 to 10 minutes. Stir in strawberries, lemon juice, and salt. Place the bowl in the refrigerator to chill until the mixture mounds when spooned, about 1 hour. Place a large bowl and electric beaters in a freezer.
• Beat whipping cream using an electric mixer in the chilled large bowl using th chilled beaters until foamy. Add 1/4 cup sugar and almond extract gradually; continue beating until stiff peaks form. Fold the chilled strawberry mixture into the whipped cream.
• Place egg whites in a separate bowl and add cream of tartar. Beat using an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high and beat until egg whites are glossy and hold a firm peak. Gently fold into the strawberry mixture.
• Pour filling into the prepared pie crust and smooth out. Place pie in the refrigerator and chill until firm, 4 hours to overnight.

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.

PUMPKIN CHIFFON PIE

Steps:

• In a bowl, beat cream cheese and sugar until smooth. Add whipped topping and mix well. Spread into crust. , In another bowl, beat milk and pudding mixes on low speed until combined; beat on high for 2 minutes. Let stand for 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Chill. Garnish with nuts and/or whipped topping if desired.

VANILLA CHIFFON PIE

Steps:

• Soften the gelatin in the milk.
• Combine the slightly beaten egg yolks with the 1 1/4 c milk, 1/3 c sugar and 1/2 tsp salt in a double broiler. Cook stirring constantly until mixture thickens and will coat a spoon. Remove from heat.
• Add vanilla and gelatin mixture and beat well with rotary beater.
• Chill until mixture begins to thicken.
• Beat the egg whites until stiff. Beat in 1/4 c sugar and the cream of tartar.
• Fold egg whites carefully into gelatin mixture.
• Turn into cooled baked pie shell.
• Chill until firm. 3-5 hours.
• Top with whipped topping.
• You can sprinkle crushed nuts on top if you would like.

BUTTERSCOTCH CHIFFON PIE

Steps:

• Make dough:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough, or pastry will be tough.
• Turn out mixture onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together (with pastry scraper, if using) and press into a ball, then flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
• Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit dough into a 9-inch pie plate and trim, leaving a 1/2-inch overhang, then fold overhang under slightly. Crimp edge decoratively. Chill shell until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 375°F.
• Lightly prick shell all over with a fork. Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath weights, 15 to 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are golden, about 15 minutes more. Cool completely in pie plate on a rack, about 20 minutes.
• Make butterscotch filling:
• Bring corn syrup, 3/4 cup sugar, and 2 tablespoons water to a boil in a 11/2- to 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil mixture, without stirring, swirling pan occasionally, until it melts into a deep golden caramel, 7 to 9 minutes.
• Remove saucepan from heat and add butter, vinegar, and a pinch of salt, swirling pan until butter is melted. Add 1/3 cup cream and vanilla and simmer, stirring, 1 minute (sauce will be golden brown). Cool sauce to warm.
• While sauce is cooling, sprinkle gelatin over remaining 2 tablespoons water in a small saucepan and let stand 1 minute to soften, then heat over low heat until dissolved. Stir into butterscotch sauce and cool to room temperature.
• Beat egg whites with a pinch of salt in a large bowl with an electric mixer until they hold soft peaks, then add remaining tablespoon sugar and continue to beat until whites just hold stiff glossy peaks. Fold in butterscotch sauce gently but thoroughly.
• Beat remaining cream with cleaned beaters until it just holds stiff peaks, then fold into butterscotch mixture gently but thoroughly. Gently pour chiffon into cooled pastry shell, letting it mound, and chill, uncovered, until set, at least 2 hours.
• Make topping:
• Cook pecans in butter with salt in a small heavy skillet over moderate heat, stirring frequently, until golden, about 5 minutes. Remove from heat and cool nuts completely.
• Let pie stand at room temperature, about 30 minutes. Just before serving, sprinkle cooled nuts over top of pie.

LEMON CHIFFON PIE

Steps:

• Bake piecrust according to package directions and let cool; refrigerate until ready to use.
• Meanwhile, add water to a small bowl; sprinkle the gelatin over the water and set aside.
• In a medium saucepan (preferably nonstick), whisk the lemonade, lemon juice, 1/2 cup of sugar, egg yolks, lemon zest, and salt together.
• Place over medium heat and cook, stirring constantly, for about 7-9 minutes or until the mixture thickens enough to coat the back of a spoon (do not let mixture boil or it will curdle).
• Remove from heat; stir in the softened gelatin and immediately pour into a large bowl.
• Let cool for 10 minutes; then refrigerate for 50-60 minutes or just until the mixture turns lumpy (this indicates the gelatin is starting to thicken it).
• In a large bowl, beat the 4 egg whites until soft peaks form.
• Beat in the cream of tartar.
• Gradually add in the remaining 1/2 cup sugar, beating at high speed until the whites are thick and glossy.
• Beat in the vanilla.
• The whites should be firm but not dry.
• Gently fold about one-third of the whites into the lemon mixture.
• Add the remaining whites and continue to fold until evenly blended.
• Transfer the filling into the cooled pie shell and smooth the top with a rubber spatula.
• Cover with loosely tented foil and refrigerate for at least 3 hours or overnight.
• Serve with a dollop of whipped cream and berries on top.