Vanilla Chiffon Pie Recipes
PUMPKIN CHIFFON PIE
For a tasty treat during the fall, try this special dessert. The vanilla pudding makes is extra creamy.-Karen Grimes, Stephens City, Virginia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
EASY CHIFFON PIE
"This recipe was given to me by a friend many years ago while we were attending a weight-loss class," writes Gale Spross from Wills Point, Texas. "I always feel guilt-free when I eat this tight and fluffy strawberry pie...and my family loves it."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 138 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 2g protein.
VANILLA CHIFFON PIE
A recipe from one of the ladies at my parent's church- she always brought this to potlucks when I was growing up.
Provided by QueenJellyBean
Categories Pie
Time 4h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 314.4, Fat 17.9, SaturatedFat 7.8, Cholesterol 123.6, Sodium 356.5, Carbohydrate 31.2, Fiber 0.8, Sugar 17.2, Protein 7.6
STRAWBERRY CHIFFON PIE
This airy retro icebox dessert first appeared in "Fruit Pies: Delightful Confections Starring Fresh Fruit," a booklet published by The New York Times Food News department in 1952, and it's an excellent way to make use of summer's strawberry bounty. Chiffons achieve their light consistency from meringue that is carefully folded into fruit custard.
Provided by Sara Bonisteel
Categories pies and tarts
Time 8h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Crush graham crackers in a food processor.
- Cream butter in a mixer and blend in crushed graham crackers and 1/4 cup (50 grams) of sugar.
- Place crumb mixture into 9-inch pie plate and press crumbs around sides and bottom to form crust. Bake 8 to 10 minutes, or until golden brown. Cool.
- Soften gelatin in 1 cup/235 milliliters cold water. Purée strawberries in a blender or food processor.
- Beat egg yolks slightly. Combine with 1/2 cup/100 grams sugar, the salt and the lemon juice in double boiler or a metal bowl placed over a pot of boiling water. Cook over simmering water, stirring often, until mixture is thick enough to coat a metal spoon, about 5 minutes. Remove from heat.
- Add softened gelatin to yolks and stir until dissolved. Add strawberry purée to mixture and set aside to cool.
- Beat egg whites until they hold soft peaks. Gradually add remaining 1/4 cup/50 grams sugar, and continue beating until meringue holds stiff peaks. Fold into cooled, slightly thickened berry mixture.
- Pour mixture into pie shell. Garnish, if desired, with additional berries. Chill until firm.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 6 grams, Carbohydrate 50 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 6 grams, Sodium 205 milligrams, Sugar 33 grams, TransFat 0 grams
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