Grapefruit Chiffon Pie Recipes

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CHOCOLATE CHIFFON PIE



Chocolate Chiffon Pie image

Provided by Food Network

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 14

1 3/4 cups gingersnap crumbs
2 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
2 1/2 teaspoons unflavored gelatin (1 package)
1 cup whole milk
1/4 cup unsweetened Dutch-process cocoa powder
1/4 cup plus 2 tablespoons granulated sugar
Pinch salt
4 large egg yolks
3 large egg whites, at room temperature
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
Dark chocolate, for garnish

Steps:

  • Preheat the oven to 325 degrees F.
  • For the crust: In a small bowl, combine the gingersnap crumbs, butter and granulated sugar. Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 6 minutes. Let cool on a wire rack.
  • For the filling: In a small bowl, combine the gelatin and 1/2 cup cool water and let sit for 5 minutes until the gelatin softens and blooms.
  • In a medium saucepan over medium-high heat, bring the milk, cocoa powder, 1/4 cup granulated sugar and the salt to a simmer, stirring constantly. Remove from the heat and add the gelatin mixture, stirring until the gelatin is completely dissolved.
  • Put the egg yolks in a medium bowl and beat lightly. Gradually, in a slow stream, add 1/4 cup of the chocolate mixture to the egg yolks while whisking constantly. Pour the chocolate-yolk mixture into the pan with the remaining chocolate mixture. Cook over medium heat, stirring constantly, until slightly thickened, about 8 minutes. Let cool until barely warm, about 20 minutes.
  • In a large bowl using an electric mixer, whip the egg whites to soft peaks. Add the remaining 2 tablespoons granulated sugar and the vanilla and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in three additions.
  • Spoon the chocolate mixture into the cooled pie crust. Cover and refrigerate for 2 hours.
  • For the topping: Whip the cream with the confectioners' sugar in a bowl. Place dollops of whipped cream on the pie and grate the chocolate on top, if desired.
  • Cook's Note: Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
  • A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

PASSION CHIFFON PIE



Passion Chiffon Pie image

Provided by Food Network

Categories     dessert

Time 1h30m

Number Of Ingredients 9

4 eggs, separated
1 cup sugar
1/2 teaspoon salt
1 cup passion fruit juice
1 teaspoon unflavored gelatin
1/4 cup cold water
1 teaspoon lemon rind, grated
1 baked pie shell
1/2 cup whipped cream

Steps:

  • Beat egg yolks until thick. Add 1/2 cup sugar, salt, and passion fruit juice. Cook over low heat until thick, stirring constantly. Add gelatin which has been dissolved in cold water. Add lemon rind and cool until slightly congealed. Beat egg whites with remaining 1/2 cup of sugar. Fold slightly beaten egg whites into cooled yolk mixture. Pour into cool pie shell. Chill until nice and stiff. Serve with whipped cream and enjoy.

GRAPEFRUIT PIE



Grapefruit Pie image

Provided by Food Network

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 7

1 cup sugar
3 tablespoons cornstarch
1 1/2 cups water
1 (3-ounce) box strawberry gelatin
2 large red grapefruit, sectioned
1 prebaked pie shell
Whipped cream, for serving

Steps:

  • In medium saucepan, combine sugar and cornstarch, add water and cook over medium heat until thick and clear. Add strawberry gelatin and stir to dissolve. Let cool, and add grapefruit sections. Pour mixture into baked pie shell and chill until firm, about 2 hours. Top with whipped cream and serve.

GRAPEFRUIT PIE



Grapefruit Pie image

Grapefruit may be a surprising pie filling, but this dessert has been a hit at our house for years. The marshmallows and coconut reduce some of the grapefruit's tartness.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6-8 servings.

Number Of Ingredients 6

32 large marshmallows
1/2 cup grapefruit juice, divided
3 large red grapefruit
1 cup heavy whipping cream, whipped
1 pastry shell (9 inches), baked
1/4 cup sweetened shredded coconut, toasted

Steps:

  • In a heavy saucepan, combine the marshmallows and 1/4 cup grapefruit juice. Cook and stir over low heat until marshmallows are melted. Cool to room temperature., Peel the grapefruit and cut into sections (about 2-1/2 cups). Stir the grapefruit, whipped cream and remaining grapefruit juice into marshmallow mixture. Pour into crust. Sprinkle with coconut. Refrigerate for 3 hours or until set.

Nutrition Facts : Calories 272 calories, Fat 8g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 121mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 2g fiber), Protein 2g protein.

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