Vera's Recipes

Pies And Pastries

Smooth, Cool Chiffon Pies (Collection)

Pies And Pastries
1 ingredients
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Ingredients

  • see individual recipes in the steps below

Method

  1. BERRY CHIFFON PIE — Ingredients: 9-inch pie shell of choice; 2/3 cup sugar; 1 envelope unflavored gelatin; 1 cup crushed fresh strawberries or raspberries; 3 egg whites; 1/4 teaspoon cream of tartar; 1/3 cup sugar; 1/2 cup whipping cream, whipped; whole berries and/or mint leaves (optional). Prepare the pie shell; cool. Blend together the sugar, gelatin and berries in a saucepan; cook to a full rolling boil, stirring constantly. Place the pan in cold water; cool until the mixture mounds slightly when dropped from a spoon. Meanwhile, beat the egg whites with cream of tartar until frothy. Gradually beat in the sugar, a little at a time; continue beating until stiff and glossy. Then fold in the cooled berry mixture and then the whipped cream. Pile into the cooled pie shell. Chill several hours until set. Serve cold, garnished with whole berries and/or mint leaves. To use frozen berries, thaw a 10-ounce package of strawberries or raspberries and reduce the sugar to 1/2 cup. Yield: 6 to 8 servings.
  2. CRUMB CRUST — Ingredients: 1 1/3 to 1 1/2 cups fine crumbs (graham crackers, vanilla wafers, zwieback, chocolate wafers, gingersnaps, shortbread cookies, or flaked ready-to-eat cereal such as corn flakes or bran flakes); 2 to 4 tablespoons sugar; 1/4 cup butter or margarine, softened. Combine the ingredients and mix well. Press firmly with the back of a spoon over the bottom and sides of a 9-inch pie plate or 8-inch square pan. Chill at least 30 minutes or bake at 375 degrees 8 minutes and cool before filling. Chopped nuts may be substituted for 1/4 to 1/3 cup of the crumbs. Yield: 9-inch pie crust.
  3. LEMON DE-LIGHT PIE — Ingredients: 1 1/2 cups crushed bran flakes (about 6 ounces); 1/4 cup butter or margarine, softened; 1/2 cup sugar; 1/2 cup lemon (or lime) juice; 1/4 cup cold water; 1 envelope unflavored gelatin; 6 eggs, separated; fresh fruit or berries (optional garnish); mint leaves (optional garnish). Stir together the bran flakes, butter and 2 tablespoons of the sugar until thoroughly combined. Press on the bottom and up the sides of a 9-inch pie plate. Chill until firm, about 30 minutes. Meanwhile, in a small saucepan, sprinkle the gelatin over the lemon juice and water. Let stand 1 minute. Cook over low heat, stirring constantly, until the gelatin is completely dissolved, about 5 minutes. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon, about 20 to 30 minutes. In a large bowl, beat the eggs at high speed until thick and lemon-colored, about 5 minutes. Gradually add the remaining sugar, beating until blended. Gradually beat in the chilled gelatin mixture. Pour into the prepared crust. Chill until set, several hours or overnight. Garnish with fruit and/or berries and mint leaves. Yield: 6 servings. For orange or pineapple chiffon pie, substitute orange juice or pineapple juice for the lemon juice and the water.
  4. MERINGUE PIE SHELL — From Joan Bingham's "A Year of Diet Desserts", Rodale Press. Ingredients: 3 egg whites; 1/8 teaspoon cream of tartar; 1 tablespoon honey; 1/2 teaspoon vanilla. Preheat the oven to 250 degrees. Butter and lightly flour a 9-inch pie plate. In a large bowl, beat the egg whites until foamy. Add the other ingredients and beat until stiff peaks form. Line the bottom and sides of the prepared pie plate with the beaten whites, spreading the mixture high on the sides (the crust will shrink during baking). Bake on the middle shelf of the oven for 30 to 35 minutes, or until golden brown. Yield: 9-inch pie shell.
  5. FUDGE CHIFFON PIE — Ingredients: 9-inch baked pastry shell or crumb crust; 1 envelope unflavored gelatin; 1/4 cup cold water; 3 eggs, separated; 1 teaspoon vanilla; 1 cup sugar, divided; 1/2 cup unsweetened cocoa; 1/2 teaspoon salt; 1 1/4 cups milk; 1 cup heavy cream (or 1 3/4 cups non-dairy whipped topping, thawed); fresh berries or fruit slices (optional garnish). Prepare the pie shell; cool. Mix the gelatin and water in a small bowl; allow to soften. Slightly beat the egg yolks with vanilla in a mixing bowl; set aside. Combine 3/4 cup sugar, cocoa and salt in a saucepan; stir in the milk. Cook and stir until the mixture comes to a full boil; add the gelatin and return to a boil. Remove from heat; immediately whisk into the beaten egg yolks (the mixture will thicken slightly). Cool; chill until the mixture mounds from a spoon, stirring occasionally. Whip the cream until stiff; fold into the chocolate (or fold whipped topping into the chocolate). Beat the egg whites with the remaining 1/4 cup sugar until stiff peaks form; fold in. Pour into the pie shell; chill until set. When ready to serve, garnish with fresh berries or fruit slices. Yield: 8 to 10 servings.
  6. GRASSHOPPER PIE — Ingredients: 6 ounces lime or lemon-lime gelatin; 6 tablespoons sugar; 1/8 teaspoon salt; 2 cups boiling water; 3/4 cup cold water; 1/3 cup green creme de menthe; 1/3 cup creme de cacao; 1 teaspoon vanilla; 1 egg white; 1 cup whipping cream or chilled skim evaporated milk; 9- or 10-inch chocolate crumb crust; chocolate curls (optional). Dissolve the gelatin, 2 tablespoons of the sugar and the salt in boiling water. Add the cold water, liqueurs and vanilla. Chill until slightly thickened. Beat the egg white until foamy. Gradually add 2 tablespoons sugar, beating after each addition until blended. Then beat until the meringue will stand in shiny, soft peaks. Whip the cream to soft peaks, gradually beat in 2 tablespoons sugar. Measure and reserve 1/2 cup of the slightly thickened gelatin. Blend the egg white meringue and whipped cream into the remaining gelatin mixture. Chill until quite thick. Spoon into the crust. Drizzle the reserved clear gelatin over the top of the pie; pull a spoon through in a zigzag pattern to marble. Chill until firm. Garnish with chocolate curls. To substitute extracts for the liqueurs, increase the sugar to 8 tablespoons and dissolve 4 tablespoons of it with the gelatin, increase the cold water to 1 cup and use 1 teaspoon each mint and brandy extracts instead of the liqueurs. Yield: 6 to 8 servings.

Notes

A newspaper feature by Laura Carnie, "Smooth, cool chiffon pies are just right for summer". Six recipes on one clipping.

Original card

The recipe above was transcribed from this scan of Vera’s original card.