Awesome Lemon, Chiffon Pie - Thank You Soldiers

HOW CAN WE POSSIBLY THANK THOSE WHO GAVE THEIR LIVES SO WE CAN LIVE AS WE DO.

It my post about salmon with mango salsa, I mentioned that dessert would be covered in a separate post.  I was originally planning to include it with the meal post, but it was so good, I wanted to make sure it didn’t get lost in the other post – it may have been the best part of the meal.

For dessert, Cindy made Lemon Chiffon Pie using a recipe from Cook’s Illustrated.

Lemon, Chiffon Pie

CRUST

9 whole graham crackers

3 tablespoons sugar

⅛ teaspoon salt

5 tablespoons

unsalted butter, melted

FILLING

1 teaspoon unflavored gelatin

4 tablespoons water

5 large eggs (2 whole, 3 separated)

1 ¼ cups (8 3/4 ounces) sugar

1 tablespoon cornstarch

⅛ teaspoon salt

1 tablespoon grated lemon zest plus 3/4 cup juice (4 lemons)

¼ cup heavy cream

4 ounces cream cheese, cut into 1/2-inch pieces, softened

*BEFORE YOU BEGIN

Before cooking the curd mixture, be sure to whisk thoroughly so that no clumps of cornstarch or streaks of egg white remain. Pasteurized egg whites can be substituted for the 3 raw egg whites. Serve with lightly sweetened whipped cream.

INSTRUCTIONS

FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Process graham crackers in food processor until finely ground, about 30 seconds (you should have about 1¼ cups crumbs). Add sugar and salt and pulse to combine. Add melted butter and pulse until mixture resembles wet sand.

Transfer crumbs to 9-inch pie plate. Press crumbs evenly into bottom and up sides of plate. Bake until crust is lightly browned, 15 to 18 minutes. Allow crust to cool completely.

FOR THE FILLING: Sprinkle ½ teaspoon gelatin over 2 tablespoons water in small bowl and let sit until gelatin softens, about 5 minutes. Repeat with second small bowl, remaining ½ teaspoon gelatin, and remaining 2 tablespoons water.

Whisk 2 eggs and 3 yolks together in medium saucepan until thoroughly combined. Whisk in 1 cup sugar, cornstarch, and salt until well combined. Whisk in lemon zest and juice and heavy cream. Cook over medium-low heat, stirring constantly, until thickened and slightly translucent, 4 to 5 minutes (mixture should register 170 degrees). Stir in 1 water-gelatin mixture until dissolved. Remove pan from heat and let stand for 2 minutes.

Remove 1¼ cups curd from pan and pour through fine-mesh strainer set in bowl.

Transfer strained curd to prepared pie shell (do not wash out strainer or bowl). Place filled pie shell in freezer. Add remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk to combine. (If cream cheese does not melt, briefly return pan to low heat.) Pour through strainer into now-empty bowl.

Using stand mixer, whip 3 egg whites on medium-low speed until foamy, about 2 minutes. Increase speed to medium-high and slowly add remaining ¼ cup sugar. Continue whipping until whites are stiff and glossy, about 4 minutes. Add curd–cream cheese mixture and whip on medium speed until few streaks remain, about 30 seconds. Remove bowl from mixer and, using spatula, scrape sides of bowl and stir mixture until no streaks remain. Remove pie shell from freezer and carefully pour chiffon over curd, allowing chiffon to mound slightly in center. Refrigerate for at least 4 hours or up to 2 days before serving. 

To serve, she topped it with whipped cream and one of Bev’s freshly made chocolate covered strawberries.

The Verdict:

If you read my blog much, you likely know that I’m much more of a savory food than sweets guy but I’m making an exception here.  This pie was awesome beginning with the crispy graham crust and on to the two layer lite, refreshing, delicious filling.  You should try this pie and we sure will again.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

05/18/23 meal date