Cool Crisp Citrus Chiffon Pie Recipes

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MANDARIN ORANGE CHIFFON PIE



Mandarin Orange Chiffon Pie image

This came from a community newspaper. The majority of the filling is made in a blender, so it comes together fast. It's light and refreshing. To make it even easier, you can use a pre-made graham crust - 9". NOTE: Cooking time does not include chilling time.

Provided by Sweet PQ

Categories     Pie

Time 30m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 10

2 cups flaked coconut
1/4 cup butter, melted
1 (85 g) package orange jelly powder
1/4 cup sugar
1 cup water, boiling
2 tablespoons frozen orange juice concentrate
2 tablespoons lemon juice
2 teaspoons orange rind, grated
4 cups vanilla ice cream
1 (10 ounce) can mandarin orange segments, well drained & coarsely chopped

Steps:

  • CRUST:.
  • Mix coconut and butter in a bowl. Press into bottom and sides of a 9" pie plate. Bake @ 300* for 20-25 minutes, until edges are golden. Let cool.
  • FILLING:.
  • Put jelly powder and sugar in blender. Add the boiling water, cover & blend until dissolved.
  • Add orange juice concentrate, lemon juice and orange rind; cover & blend.
  • Break up the ice cream and add. Cover and blend until smoothly combined. Transfer to a large bowl. Chill until mixture mounds from spoon.
  • Fold in orange segments and turn into prepared pie shell. Chill until firm. Serve garnished with whipped cream or Cool Whip.

Nutrition Facts : Calories 446.1, Fat 26.3, SaturatedFat 18.4, Cholesterol 62.6, Sodium 196.4, Carbohydrate 51.9, Fiber 2.7, Sugar 46.7, Protein 4.8

TANGY LEMON CHIFFON PIE



Tangy Lemon Chiffon Pie image

This is such an easy pie to make, you will be able to prepare it in no time at all. It is even fancy enough to serve to guests and they will be so impressed!-Taste of Home Cooking School, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 13

1 envelope unflavored gelatin
1/4 cup water
1 cup sugar, divided
1/4 teaspoon salt
5 egg yolks
1/2 cup lemon juice
2 cups heavy whipping cream
3 to 4 drops yellow food coloring, optional
1/3 cup semi-sweet chocolate morsels
2 teaspoons shortening
1 pastry shell (9 inches), baked
Fresh raspberries and mint leaves
Lemon slices

Steps:

  • In a small saucepan, sprinkle gelatin over water; let stand 2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over low heat until sugar is dissolved., In a medium bowl, beat egg yolks on high speed about 5 minutes or until pale yellow. Gradually drizzle hot gelatin mixture into yolks, beating constantly. Return yolk mixture to same saucepan. Stir in lemon juice. Cook over low heat until mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature. In a large bowl, combine cream, food coloring if desired and remaining sugar. Beat a high speed until soft peaks form. Add cooled lemon mixture. Continue beating at high speed until stiff peaks form., Microwave chocolate and shortening in a small resealable plastic bag on high for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10-15-second intervals until melted. Spoon half of lemon filling into pastry shell. Cut a small hole from corner of bag and drizzle half of chocolate over filling. Top with remaining filling. Drizzle remaining chocolate over pie. Chill pie at least 2 hours before serving. Garnish with raspberries, mint and lemon.

Nutrition Facts :

CLEMENTINE CHIFFON PIE



Clementine Chiffon Pie image

Make and share this Clementine Chiffon Pie recipe from Food.com.

Provided by Redsie

Categories     Pie

Time 42m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 11

3 tablespoons unsalted butter, melted
1 cup sweetened flaked coconut, finely chopped
1 cup shortbread cookie crumbs
4 clementines, peeled and seeded
1/4 cup fresh lemon juice
1/4 cup unsalted butter
3/4 cup sugar
1 teaspoon clementine zest
1 (1 ounce) envelope unflavored gelatin
2 large eggs
3/4 cup heavy cream

Steps:

  • Heat oven to 350°F.
  • In large bowl, blend butter, coconut and crumbs. Press over bottom and up sides of 9 inch pie plate.
  • Bake crust at 350F for 14 minutes, or until lightly golden on edges. Transfer plate to wire rack; let cool.
  • Filling: in blender, combine clementine sections and lemon juice. Pulse until smooth. Bring butter, sugar, rind, citrus mixture and gelatin to a simmer in a medium-sized saucepan.
  • In bowl, slightly whisk eggs to break up. Whisk a little of hot clementine mixture into eggs; then whisk egg mixture back into saucepan. Cook 2 minutes, stirring constantly, until mixture is thickened and registers at least 160F on an instead-read thermometer. Strain into a large bowl. Place plastic wrap directly on surface of mixture; let cool at room temperature for 30 minutes. Refrigerate for 2 hours, until mixture begins to set.
  • Add cream to citrus mixture. Beat with an electric mixer to very soft peaks, about 3 minutes. Spoon into crust. Chill until firm, about 1 to 2 hours. Top with clementine sections, if desired.

Nutrition Facts : Calories 230.8, Fat 15.8, SaturatedFat 10.4, Cholesterol 73.4, Sodium 43.4, Carbohydrate 20.1, Fiber 0.8, Sugar 18.3, Protein 3.9

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