Gift Ideas, Gift Wrap, Recipes and More » Pies

Peach Chiffon Pie

Bev — Fri, 23 Feb 2007 02:46:05 +0000

If you like the flavor of a peach, you will adore this pie. This is a great pie to serve on those hot summer days. It combines the flavor of peaches, lemon juice, and whipped cream for a sweet delicious tasting pie. This pie looks eloquent enough to be served at formal dinner parties and is a sweet refreshing treat for those hot summer days.

Single-Crust Pie Shell
1 envelope unflavored gelatin
1/4 teaspoon salt
1/2 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
3 slightly beaten egg yolks
3 egg whites
1/3 cup sugar
1 29 oz can of peaches
Unsweetened whipped cream (optional)

Prick bottom and sides of pastry with tines of a fork. Bake in 450° oven for 10 to 12 minutes or till golden. Cool thoroughly on wire rack.

Drain canned peach halves, reserving 1/2 cup peach syrup and 1 peach half. Place the remaining peach halves in a blender container. Cover and blend just till peaches are pureed; set aside.

In saucepan combine 1/4 cup sugar, unflavored gelatin, and salt. Stir in the 1/2 cup reserved syrup, finely shredded lemon peel, lemon juice, and egg yolks. Cook, stirring constantly, till gelatin is dissolved and mixture is slightly thickened and bubbly. Add the pureed peaches. Chill gelatin mixture to the consistency of corn syrup, stirring occasionally.

Immediately beat egg whites till soft peaks form. Gradually add 1/3 cup sugar, beating till stiff peaks form. When gelatin is the consistency of unbeaten egg whites (partially set), fold in stiff-beaten egg whites. Chill till mixture mounds when spooned. Turn into baked pastry shell. Chill several hours or overnight till set.

To serve, slice the reserved peach half. Garnish chilled pie with the peach slices. Top with dollops of unsweetened whipped cream, if desired. Cover; chill to store.

Apple Swirl Chiffon Pie

Bev — Fri, 23 Feb 2007 02:38:45 +0000

If you have never had an apple swirl chiffon pie, you do not know what you are missing. This pie combines apple butter, whipping cream, marshmallows, and lemon juice for a unique pie that is divine. This pie is great for formal parties and special occasions. It gives your pie that exquisite taste that everyone will enjoy.

Single-Crust Pie Shell
1 envelope unflavored gelatin
1/4 teaspoon salt
1/3 cup milk 1 cup tiny marshmallows
2 slightly beaten egg yolks
1/2 teaspoon finely shredded lemon peel
2 teaspoons lemon juice
2 egg whites
2 tablespoons sugar
1/2 cup whipping cream
1 cup apple butter

Prick bottom and sides of pastry with tines of a fork. Bake in 450° oven for 10 to 12 minutes or till golden. Cool thoroughly on wire rack.

In saucepan combine 1/4 cup sugar, unflavored gelatin, and salt. Stir in milk; add marshmallows. Cook, stirring constantly, till gelatin dissolves and marshmallows melt. Stir about half the hot mixture into the beaten egg yolks; return to remaining hot mixture in saucepan. Cook and stir for 2 minutes. Cool gelatin mixture slightly; stir in finely shredded lemon peel and lemon juice. Turn into a large bowl. Chill gelatin mixture to the consistency of corn syrup, stirring occasionally.

Immediately beat egg whites till soft peaks form. Gradually add 2 tablespoons sugar, beating till stiff peaks form. When gelatin is the consistency of unbeaten egg whites (partially set), fold in stiff-beaten egg whites. Whip cream till soft peaks form; fold into gelatin-egg white mixture. Chill till mixture mounds when spooned. Spoon apple butter over gelatin mixture; fold in just till marbled. Turn into baked pastry shell. Chill several hours or overnight till set. Cover; chill to store.

Lime Daiquiri Pie

Bev — Fri, 23 Feb 2007 02:34:11 +0000

Are you planning a tropical themed party? If so this pie is just the dessert that you are looking for! This pie uses the tangy flavor of lime to deliver a delicious pie that everyone will enjoy.

Single-Crust Pie Shell
1 cup sugar
1 envelope unflavored gelatin
1/4 tsp salt
1/2 tsp finely shredded lime peel (set aside)
1/3 cup lime juice
1/2 cup water
3 eggs (separated)
6 to 8 drops green food coloring
1./4 cup light rum

Prick pie shell and bake in 450 degrees oven for 10 minutes or till golden. Cool

Combine 2/3 cup sugar, gelatin and salt. Stir in lime juice, water and egg yolks. Cook and stir over low heat till mixture thickens slightly. Remove from heat. Stir in lime peel and food coloring (enough to make a bright green color). Cool slightly; stir in rum. Chill to the consistency of corn syrup, stirring occasionally. Immediately beat egg whites till soft peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks. When gelatin is the consistency of unbeaten egg whites (partially set), fold in stiff-beaten egg whites. Chill till mixture mounds when spooned. Turn into baked pastry shell. Chill several hours or till set. Garnish with unsweetened whipped cream, lime slices, and mint sprigs. Cover and chill to store.