Pumpkin Chiffon Pie || Thanksgiving Desserts
Creamy and light pumpkin chiffon pie. Spiced perfectly with a wonderful texture.
➡️THE FULL RECIPE:
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INGREDIENTS:
Crust
12 oz gingersnap cookie crumbs
1 oz granulated sugar
1/2 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
1 tablespoon cinnamon
1/2 teaspoon salt
4.15 oz unsalted butter, melted + more if needed
Filling
4 whole eggs, separated (4 yolks and 4 whites)
1/2 cup granulated sugar + 1 tablespoon sugar for the egg whites
1/4 cup light brown sugar, firmly packed
1 tablespoon cornstarch
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg
1/2 teaspoon pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
15 oz pumpkin pie puree (one can; recommend Libby's)
1/2 cup heavy cream, whipped
1 tablespoon sour cream, room temp
4 egg whites, room temp
1 tablespoon sugar
1/2 cup heavy cream, whipped
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Lemon Chiffon Pie (No Bake Creamy Lemon Pie) | How to make No Bake Lemon Pie | Summer Pie Recipe
Lemon Chiffon Pie is a silky and velvety Lemon Pie recipe. This is a No-Bake Lemon Pie recipe. It's super easy to make and is so delicious.
#LemonPie #NoBakePie
Course: Dessert
Cuisine: American
Prep Time: 30m
Cook Time: 45m
Total Time: 255m
3 hours: 180m
Servings: 8 pieces
Author: Anjali
- 1 unbaked Pie Crust *see notes below
Lemon Chiffon Pie Filling
- 1½ cup Water
- 2 medium sized Lemons juiced
- 1 Tsp Vanilla Extract
- 1 stick Salted Butter
- 2 cups Granulated Sugar
- 2 Tbsp Cornstarch and 2 tbsp water to make the slurry
- 2 medium sized Eggs at room temperature
- 1 cup Heavy Cream whipped (reserve some for topping)
- 1 Tsp Lemon Zest or Lemon slivers for garnish
1) Use a store Bought Pie crust or a homemade Pie Crust. Roll it on a floured surface and then unroll on the pie dish. Bake the Pie Crust @350F or 180C for 10 minutes.
2) In a bowl, add water and bring it to a boil. Next add Lemon Juice, Vanilla Extract, Butter, and Granulated Sugar. Stir to combine.
3) Now, make a cornstarch slurry with 2 tbsp of cornstarch and 3 tbsp of water. Stir to combine. Pour this into the boiling mixture. Reduce the heat to low and stir until the mixture thickens.
4) Now take the filling off the heat and allow the filling to cool down to room temperature for 20 minutes. After it cools down, beat Eggs using a fork and add it slowly to the mixture, stirring constantly.
5) Fold in Whipped Cream. Stir until combined and you have a silky smooth pie filling ready.
6) Pour the Pie filling in the pre-baked pie crust. Freeze this Lemon Chiffon Pie for 3-4 hours or overnight.
7) Serve with a dollop of whipped cream and some lemon zest or lemon slivers on top.
The Yankee Kitchen: Pumpkin Chiffon Pie
Yankee Magazine's Lifestyle editor Amy Traverso shares a recipe for a smooth, sweet alternative to traditional pumpkin pie.
For this recipe, go to:
Transcription:
Hi, I am Amy Traverso, Lifestyle Editor at Yankee Magazine. Welcome to The
Yankee Kitchen.
Today, I am making my absolute favorite pumpkin pie. I think this is the
best, most delicious pumpkin pie you can serve at Thanksgiving. It is
different from your normal custard pie. It is a chiffon pie, which means it
is just a little bit lighter and fluffier, and I really love what the
chiffon filling does for the flavor and the texture of the pumpkin. So
let's get started.
The first thing we are going to do is make a simple crust. It is just a
walnut and graham cracker crust. So you have some ground walnuts, some
graham cracker crumbs, brown sugar, and some melted butter, and I have
already done this. I pre-ground the nuts, because, to be honest, you don't
want to listen to me grinding nuts on camera, but here I am going to just
mix this in a bowl until it is nice and moistened. It is about 5
tablespoons of butter.
Okay. I think that is all done. So I am going to just put it in my pie
plate. This is a deep-dish pie plate. Nine or ten inches is fine. It is a
good deal of filling, so you definitely want to have a deep-dish plate.
Now, you just kind of press it down into the bottom and up the sides. Okay,
so that's it. Now you just need to bake this in a 350-degree oven for about
15 minutes, until it is golden brown.
Okay, now I am going to make the filling. Now, a chiffon pie uses gelatin
to give the pie structure. This pie actually combines a custard base and
gelatin, so it is really creamy and really nice.
Okay, so we have some liquor. It could be whiskey or brandy. We have our
gelatin and some milk. It is about a quarter cup. Now you just want to
whisk this over low heat and let the gelatin dissolve.
Okay, this is dissolved, and I am going to be adding my eggs and my brown
sugar. Now, add the eggs about one at a time. I have pre-cracked these.
This is already heating up kind of quickly, so I am going to take it off
the heat. You don't want the eggs to cook to the point of curdling, and now
I am going to add the brown sugar, and that will melt into the mixture.
Basically, this is the custard part of the filling.
Now we add the pumpkin and the spices. We use typical pumpkin pie spices
here. That is cinnamon, nutmeg, cloves, and ginger and then just a little
bit of salt.
Now the goal is to cook the eggs enough so that they are safe to eat
without letting them get fully cooked and curdled. So we want a smooth,
custardy sauce. We are going to keep cooking this over low heat for about
five to seven minutes.
Okay, so I have been stirring this filling for about five minutes, stirring
constantly. You want to make sure you are keeping it moving so the eggs
don't cook too much, and now it is looking like a nice, thickened pudding.
It looks great. So I am going to take it off the heat. Now I want this to
come to room temperature, so I am going to transfer it to a bowl and let it
sit for about 15 to 20 minutes to let it cool.
Okay, now my custard is cooled, and I have about a cup and a half of heavy
cream that I have already whipped, and I whipped it to medium peaks, which
means that it can kind of hold its shape without getting the dry look of
stiff peaks. So it still has a little bit of softness to it, but it holds
its shape.
Okay, now I am going to just fold this in. I am going to first start with
just a little bit, and now we are going to add a lot more. When you fold,
basically you start in the center and you sort of scoop down and then up.
You are lifting the mixture from the bottom up toward the top.
Okay, I am feeling good about this. This looks ready to me, so I am going
to pour this into the shell that I baked earlier. Now you can garnish with
some walnut halves, and I am going to let this chill in the refrigerator
for an hour or two. It will firm up as it chills.
There you go. Now you just put it into the refrigerator and let it chill
for at least an hour and a half, until it is nice and firm, and then you
serve it.
For this recipe and other great Thanksgiving recipes, you can visit
YankeeMagazine.com.
How to make the BEST lemon chiffon pie - easy to make recipe
Hey guys, please be sure to enjoy this awesome lemon chiffon pie recipe. There are also other options that you can make if lemon is not your preference. Please be sure to also drop a like and SUB if you haven't yet
#lemon #lemonchiffonpie #pie
Graham cracker crust
Yield: enough for 1 9-in.
Ingredients:
4 oz Graham cracker crumbs
2 oz Sugar (optional, in my opinion too sweet)
2 oz. Butter, melted
Procedure:
1. Mix the crumbs and sugar in a mixing bowl.
2. Add the melted butter and mix until evenly blended; crumbs should be
completely moistened by the butter.
4. Spread the mixture evenly on the bottom and sides of the pan. Press another pan on top to pack the crumbs evenly.
5. Bake at 350°F (175°C) for 10 minutes.
6. Cool thoroughly before filling.
Pie filling recipes
Yield - one 9-inch pie
Vanilla Cream Pie:
16 oz. milk
2 oz. sugar
2 yolks
1 egg
1.25 oz cornstarch
2 oz. sugar
1 oz. butter
1 ½ tsp vanilla extract
In a heavy saucepan, dissolve the sugar in the milk and bring just to a boil.
With a whip, beat the egg yolks and whole eggs in a stainless-steel bowl.
Sift the starch and sugar into the eggs. Beat with the whip until perfectly smooth.
Temper the egg mixture by slowly beating in the hot milk in a thin stream.
Return the mixture to the heat and bring it to a boil, stirring constantly.
When the mixture comes to a boil and thickens, remove it from the heat.
Stir in the butter and vanilla. Mix until the butter is melted and completely blended in.
Pour into baked, cooled pie shells. Cool, then keep chilled.
Chilled pies may be decorated with whipped cream, using a pastry bag with a star tube.
_____________________________________________________________
Variations:
COCONUT CREAM PIE FILLING
Add 2 oz (60 g) toasted, unsweetened coconut to the basic filling.
BANANA CREAM PIE FILLING
Using vanilla cream filling, pour half the filling into pie shells, cover with sliced bananas, and fill with the remaining
filling. (Bananas may be dipped in lemon juice to prevent browning.)
CHOCOLATE CREAM PIE FILLING
Ingredients:
Unsweetened chocolate 1 oz
Semisweet chocolate 1 oz
Melt together the unsweetened and semisweet chocolate and mix into the hot vanilla cream filling.
BUTTERSCOTCH CREAM PIE FILLING
Ingredients:
Brown sugar 8.5 oz
Butter 2.5 oz
Combine brown sugar and butter in a saucepan.
Heat over low heat, stirring, until the butter is melted and the ingredients are blended.
Prepare the basic vanilla cream filling recipe, but omit all the sugar and increase the starch to 1 1⁄2 oz. As the mixture comes to a boil, in step 5, gradually stir in the brown sugar mixture.
Finish as in the basic recipe.
LEMON PIE FILLING
Ingredients:
14 oz.Water
7 oz.Sugar
2.5 oz.Egg yolks
1.5 oz.Cornstarch
2 oz. Sugar
⅛ tsp salt
1 oz butter
3 oz lemon juice
Follow the procedure for vanilla cream filling, but use the above ingredients. Note that the lemon juice is added after the filling is thickened.
Molly and Adam Make Pumpkin Chiffon Pie | From the Test Kitchen | Bon Appétit
Join Molly Baz and Adam Rapoport in the Bon Appétit Test Kitchen as they make pumpkin chiffon pie. This light-as-can-be pumpkin chiffon pie gets its cloudlike texture from the addition of beaten raw egg whites. Be sure to take them all the way to stiff peaks for a slice of pie that can hold its shape. Parbaking the graham cracker crust at a relatively low temperature for a longer period of time ensures a crisp and deeply fragrant crust that won’t become soggy once the pumpkin filling is added.
Check out the recipe here:
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Molly and Adam Make Pumpkin Chiffon Pie | From the Test Kitchen | Bon Appétit