Thursday, December 15, 2011

Pineapple Chiffon Pie


This light and fruity pie can be made ahead and
is the perfect dessert after a heavy holiday meal.
It's also a great addition to a summer Barbeque.

For the crust:
  • 1 cup graham cracker crumbs
  • 1/2 cup medium shred coconut
  • 3 tablespoons sugar
  • 1/3 cup melted butter
For the filling:
  • 1 8 oz. can crushed pineapple
  • water
  • 1 envelope unflavored gelatin
  • 1/3 cup sugar (first amount)
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 3 egg whites  (if you are pregnant or have a compromised immune system or will serve this to children, it is recommended that you use pasteurized egg whites)
  • 1/3 cup sugar (second amount)
  • 1/2 pint heavy cream
  • 1 tablespoon icing sugar
  • 1/2 - 1 cup toasted coconut
For the Crust:
  1. Mix all ingredients in a bowl until well blended.
  2. Press into bottom and up sides of a 9 inch pie plate.
  3. Refrigerate.
For the Filling:
  1. Drain pineapple, reserving juice.
  2. Place juice in measuring cup and add water to make 1 1/4 cups liquid.
  3. Pour into medium sized saucepan.
  4. Sprinkle gelatin over liquid and let stand to soften for about 2 or 3 minutes.
  5. Add 1/3 cup sugar and stir over medium heat until gelatin is dissolved and mixture comes to a boil.
  6. Pour into a medium sized bowl and add pineapple, lemon zest and juice, stirring to blend.
  7. Refrigerate, stirring every 5 minutes or so until it begins to gel. The consistency should be similar to unbeaten egg whites.
  8. In another bowl, beat egg whites until soft peaks form.
  9. Add 1/3 cup sugar a little at a time, beating until stiff and glossy.
  10. Add beaten egg whites to pineapple mixture, folding until white streaks disappear.
  11. Refrigerate.
  12. In another bowl, whip cream until stiff peaks form.
  13. Remove 1 cup whipped cream and set aside for topping.
  14. Add remaining whipped cream to pineapple/egg white mixture and continue folding until well mixed.
  15. Pile pineapple mixture into prepared crust.
  16. Add 1 tablespoon icing sugar to reserved 1 cup whipped cream, beat briefly.
  17. Place in a piping bag with a large tip and pipe a circle of rosettes around edge of pie.
  18. Pipe a few more in the center of the pie.
  19. Sprinkle toasted coconut in center of pie and refrigerate for at least 2 hours.
  20. Serves 8.

5 comments:

  1. That looks so professional and sounds delish!

    ReplyDelete
  2. Uncooked egg whites? Really? That may be safe for people getting their eggs from a local farmer (if not from their own hens) but it is a major salmonella risk for those whose eggs come from the supermarket.

    ReplyDelete
  3. Cathy, I've never ever had a problem with or worried about egg whites from the supermarket. A recipe like this has been used for decades without concern.

    This. looks. so. pretty. Well done!

    ReplyDelete
  4. I love Pineapple, and this is something I will consider making for my Fun in the Sun Party that I host ever February. Being a Canadian you need to find ways of celebrating in the cold of winter, and this dessert looks like it would give a real tropical feel.

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  5. Wow! I live in Germany (Niedersachsen) and visited my girlfriend with her husband. Her mother invited us to her place one afternoon and served butter tarts. Delicious. I tried the recipe she gave me but it was just the filling.
    Now I'm looking for a tasty pastry! And this seems to be it! Looks gooood :-)

    Thank you very much for sharing it!

    ReplyDelete