Tag: chiffon

Peanut butter chiffon may seem like a confectionary anomaly but its unlikeliness is what makes it such an accomplishment when you pull it off. People were similarly skeptical about peanut butter and bananas at the beginning, and now fifth graders think they’re a food group.

The Crust

Chocolate Wafer Crumb Crust for a single crust pie

The Filling

1. 1 envelope unflavored gelatin
2. ¼ cup water
3. 4 eggs, separated
4. 1 cup sugar
5. 1 cup smooth peanut butter
6. 1 cup milk
7. ½ cup heavy cream
8. ¼ cup chopped toasted peanuts

Preheat the oven to 325°

In a small bowl, sprinkle the gelatin over the water and let stand until the gelatin softens

In a medium saucepan, whisk the egg yolks

Stir in ¾ cup of the sugar, the peanut butter and milk, and cook over medium heat until the mixture simmers and thickens slightly, but doesn’t boil

Remove from heat and add the gelatin, and stir until dissolved

Pour into a bowl and refrigerate, stirring occasionally until it thickens, about an hour

Whip the cream until stiff peaks form

In another bowl, beat the egg whites until soft peaks form

Slowly add the remaining ¼ cup sugar to the egg whites, and continue to beat until stiff peaks form

Fold the beaten egg whites and cream into the peanut butter mixture until combined

Pour the mixture into the crust

Top with the toasted peanuts

Chill for at least 2 hours before serving

You don’t need much rum for this tantalizing chocolate confection. The two tablespoons the recipe calls for will have the smooth fragrance of Carribbean romance wafting through the kitchen. (Johnny Depp not included.)

The Crust

Graham Cracker Crust for a single crust pie

The Filling

1. 1 envelope unflavored gelatin
2. 1 cup brewed coffee, room temperature
3. ½ cup milk
4. 2 oz unsweetened chocolate, chopped
5. ½cup sugar
6. ¼ tsp salt
7. 3 eggs, separated
8. 2 tbs rum
9. 1 tsp vanilla extract
10. 1 cup heavy cream

 

Sprinkle gelatin over the coffee and let stand a few minutesIn a saucepan, combine the milk and chocolate

Place over low heat and cook, stirring constantly, until chocolate melts

Remove from heat

Add 1/3 cup of the sugar, salt, and egg yolks

Whisk until blended

Return to moderate heat and cook, stirring constantly, until the mixture thickens slightly

Let it simmer but not boil, about 5 minutes

Add the softened gelatin and stir over the heat, 1 minute longer

Pour the chocolate mixture into a bowl and refrigerate, stirring occasionally until it mounds when dropped from a spoon, about 1 hour

Stir in the rum and vanilla

Whip the cream until stiffIn another bowl and with clean beaters, beat the egg whites until soft peaks form

Slowly add the remaining ¼ cup sugar

Continue to beat until stiff peaks form

Fold the cream and egg whites into the chocolate mixture

Pile into the pie shell

Chill several hours before serving

It’s so green! It’s so delicate! And so delicious, it will disappear as quickly as if it jumped away when you weren’t looking. And as for people begging you to make it over and over again, this pie has legs!

Chocolate Wafer Crumb Crust

1. 1 cup chocolate wafers (about 16)
2. ¼ cup unsalted butter, melted
3. 1 tsp granulated sugar
4. 1 tsp all-purpose flour

Preheat the oven to 350°

Combine all the ingredients until well blended

Press the crust into a 9 inch pie plate (starting in the center and working outward and upward)

Bake for 15 minutes

Transfer to a wire rack to cool

The Filling

1. 1 ½ tsp unflavored gelatin
2. 1⅓ cup whipping cream
3. ¼ cup superfine sugar
4. 3 tsp crème de menthe
5. ¼ cup white crème de cacao
6. 4 large egg yolks
7. Mint chocolate candy bar, rough chopped

In a large saucepan, sprinkle the gelatin over ⅓ cup of the cream

Set aside for a few minutes

Fill a large bowl with ice and cold water

In the saucepan with the gelatin, whisk to combine the sugar, crème de menthe, crème de cacao, and egg yokes until the gelatin has dissolved

Pour the gelatin mixture into a metal bowl and set the bowl into the ice bath

Chill, stirring occasionally for about 15 minutes, until the mixture starts to thicken

With an electric mixer, beat the remaining 1 cup of cream until stiff peaks form

Gently fold the cream into the gelatin mixture, 1/3 cup at a time, until combined

Pour the filling into the cooled wafer crust and refrigerate for at lest 3 hours until set

Garnish with the chopped candy bar

As the warm weather approaches, you’ll want a collection of quick and easy no-bake pies ready to step out of the shadow of winter. Elegantly light and fresh, this raspberry chiffon Pink Flamingo is a natural beauty that doesn’t need working wings to fly off the table.

Light Crumb Crust

1. 1 cup graham cracker crumbs
2. 1 tbs unsalted butter
3. 1 large egg white
4. 1 tbs granulated sugar or honey
5. 1 tsp all-purpose flour

Preheat the oven to 425°

Combine all the ingredients until well blended

Press the crust into a 9 inch pie plate (starting in the center and working outward and upward)

Crimp the edges with a fork

Bake for 15 minutes

Transfer to a wire rack to cool

The Filling

1. 3 large egg yolks
2. 14 oz. can low fat sweetened condensed milk
3. zest of 1 lime
4. ½ cup fresh lime juice
5. 6 tbs superfine sugar
6. 2 cups fresh raspberries

Beat the egg yolks, condensed milk, lime zest and lime juice to combine

Pour the lime filling into the crust and bake for 35 minutes, until the center of the filling is set

Transfer to a wire rack to cool

Top the filling with the raspberries

Rodes Seafood Market, Bonita Springs, FL

Debbie Scully (formerly Debbie Tanzer) read last week’s Pie Place of the Week about The Noon Mark Diner and suddenly had a flashback to age six when her mother Jane promised her that after being big sister to brother Bobby for three years, she was soon going to have a baby sister. ”Mommy promised me a baby sister. She kept me excited about how I would take care of her and teach her all the things I already knew because I was a big girl.” Debbie couldn’t wait to be senior management. “So you can imagine when the news came that my baby sister was a baby brother, I was inconsolable. I wept for hours. It was only when Mommy explained to me that now I would get all the jewelry, that I began to appreciate the advantage of having brothers. Still, who made Stevie the pie expert? ”No one really, except that he actually sent something to Penelope. Not to be outdone, Debbie sent Penelope a Pie Place of her own to recommend. A (sort of) secret one. It doesn’t ship (not regularly, anyway). It doesn’t have a website. It is truly a local phenomenon. So if you happen to be in the vicinity of Bonita Springs, Florida and can find your way to the Rodes Seafood Market at 3756 Bonita Beach Road (Tel: 239.992.4040), Debbie highly recommends their “awesome” Key Lime Pie. Debbie travels to that part of Florida a few times a year and she always manages a visit to Rodes for the Key Lime Pie. Sometimes she’ll even pick up an extra pie or two for friends. “Everyone agrees it’s the best they’ve ever had. Deliciously smooth and creamy. Not too sweet — it has the perfect amount of tartness. Next time I think I’ll get one for Stevie.” So although it may not be the easiest Key Lime to reach, for the person who’s willing to travel for perfection in a pie, Debbie’s found a real jewel. But since Rodes doesn’t ship, here’s one of Penelope’s favorite lime pie recipes. It’s not exactly key lime, but close enough.

Lime Chiffon Pie

No-Bake Graham Cracker Pie Crust

The Filling

1. 1 envelope unflavored gelatin
2. ¼ cup water
3. 1 cup sugar
4. ⅔ cup fresh lime juice
5. 5 eggs, separated

Preheat the oven to 325°

In a heavy-bottomed saucepan, sprinkle the gelatin over the water and let it stand for a few minutes to soften

Add ½ cup of the sugar and the lime juice and mix well

Add the egg yolks and whisk until blended

Place this mixture over moderate heat and cook, stirring constantly for 5-10 minutes until it thickens

Stir in the lime zest

Pour the gelatin mixture into a bowl and refrigertate for about an hour, stirring occasionally until it mounds when dropped from a spoon

In a medium bowl beat the egg whites until soft peaks form

Gradually add the remaining ½ cup sugar and beat until stiff peaks form

Gently fold the lime mixture into the whites and pile into the crust

Chill several hours before serving

Makes one 9 inch pie