Jennifer Garner's Pretend Cooking Show - Episode 49: Chiffon Pie
#PretendCookingShow: Chiffon Pie. ???????????? #KitchenAidAmbassador Summertime for the Garner Girls: there was always a garden. Farmers markets were king. We ate dinner on the deck my dad built. And for dessert, we had mom’s chiffon pie. ☀️????
Mom’s pie had an irresistible crunch:chew ratio. Just sweet enough, not a bit more. And the filling—peaked whipped cream with berries and/or whatever stone fruit smelled fresh at the fruit stand—absolute summer heaven. Perfect for company, but with middle-of-the-week ease, this Southern Living standard felt just right for a Pretend Cooking Show with Pat Garner.
My work with @kitchenaidusa comes honestly—everything from mom’s kitchen was mixed with a KitchenAid hand mixer, and it’s still true today. Case in point: beaten egg whites and whipped cream for your new favorite dessert. Let me know how it goes! #ad
Peach Chiffon Pie from Southern Living Cookbook, 1989
Courtesy of Mrs. Clifford B. Smith, Sr.— White Hall, Maryland
Ingredients:
- 3 egg whites
- 1 cup sugar
- ⅔ cup saltine cracker crumbs
- ¼ tsp baking powder
- ½ cup chopped pecans
- 1 tsp vanilla extract
- 1 cup whipping cream
- 2 Tbsp sugar
- 2 cups sliced fresh peaches (~1 lb)
.
Directions:
1. Preheat oven to 325°.
2. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy.
3. Gradually add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
4. Fold in cracker crumbs, baking powder, pecans, and vanilla.
5. Spoon meringue mixture into a buttered 9 inch pie plate. Bake for 30 minutes. Let cool.
6. Meanwhile, beat whipping cream at high speed until foamy; gradually add 2 tablespoons sugar, beating until soft peaks form.
7. Fold in sliced peaches and spoon evenly over meringue crust.
8. Chill pie until ready to serve.
9. Yum.
How to Make Pumpkin Chiffon Pie | Parents
Watch as Parents shows you how to make pumpkin chiffon pie! This easy recipe is a perfect fall recipe that you can bake throughout the fall season. For this pumpkin pie recipe, crush ginger snap cookies with melted, unsalted butter. Press the mixture into the bottom of a pie pan for the pumpkin pie crust. Freeze the pie crust for at least two hours. For the pumpkin pie filling, mix gelatin with apple cider, and set it aside. In a large saucepan over medium heat, mix kosher salt, milk, egg yolks and pumpkin. Whisk this mixture over medium heat for about 10 minutes, then completely whisk in the gelatin after removing the saucepan from heat. Let this pie filling cool in a large bowl for about 15 minutes, then refrigerate it for one hour. Using an electric beater, beat the egg whites and confectioner's sugar until they form stiff peaks. Stir in 1/4 of this egg white mixture into the pie filling, then gently fold in the rest until the white streaks are invisible. Put your pumpkin pie together in the crust pan, and chill for about four hours. This pie recipe only needs freezer time, so it's perfect for a holiday recipe you can put together while doing other tasks.
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Strawberry Chiffon Pie Recipe
Sarah Perreault explains how to make a delicious summer treat. For the recipe, go to
Lemon Chiffon Pie (No Bake Creamy Lemon Pie) | How to make No Bake Lemon Pie | Summer Pie Recipe
Lemon Chiffon Pie is a silky and velvety Lemon Pie recipe. This is a No-Bake Lemon Pie recipe. It's super easy to make and is so delicious.
#LemonPie #NoBakePie
Course: Dessert
Cuisine: American
Prep Time: 30m
Cook Time: 45m
Total Time: 255m
3 hours: 180m
Servings: 8 pieces
Author: Anjali
- 1 unbaked Pie Crust *see notes below
Lemon Chiffon Pie Filling
- 1½ cup Water
- 2 medium sized Lemons juiced
- 1 Tsp Vanilla Extract
- 1 stick Salted Butter
- 2 cups Granulated Sugar
- 2 Tbsp Cornstarch and 2 tbsp water to make the slurry
- 2 medium sized Eggs at room temperature
- 1 cup Heavy Cream whipped (reserve some for topping)
- 1 Tsp Lemon Zest or Lemon slivers for garnish
1) Use a store Bought Pie crust or a homemade Pie Crust. Roll it on a floured surface and then unroll on the pie dish. Bake the Pie Crust @350F or 180C for 10 minutes.
2) In a bowl, add water and bring it to a boil. Next add Lemon Juice, Vanilla Extract, Butter, and Granulated Sugar. Stir to combine.
3) Now, make a cornstarch slurry with 2 tbsp of cornstarch and 3 tbsp of water. Stir to combine. Pour this into the boiling mixture. Reduce the heat to low and stir until the mixture thickens.
4) Now take the filling off the heat and allow the filling to cool down to room temperature for 20 minutes. After it cools down, beat Eggs using a fork and add it slowly to the mixture, stirring constantly.
5) Fold in Whipped Cream. Stir until combined and you have a silky smooth pie filling ready.
6) Pour the Pie filling in the pre-baked pie crust. Freeze this Lemon Chiffon Pie for 3-4 hours or overnight.
7) Serve with a dollop of whipped cream and some lemon zest or lemon slivers on top.
How To Make Chiffon Pumpkin Pie!
Just when you thought I was done with pumpkin related recipes for this year I pull another one out! What can I say? It's National Curry week so I was really thinking about doing an African curry recipe to mix it up a little. I had my recipe together and everything...then Patricia mentioned pumpkin pie. Oh, how I LOVE pumpkin pie. The mere mention of it puts me into pumpkin DTs. Anyway, it's the perfect season for anything pumpkin so why not take advantage of it? Yeah, that'll be my excuse. :)
This recipe isn't your traditional pumpkin pie though...it's much more awesome than that. Introducing: Chiffon pumpkin pie. Doesn't that sound fancy? You should taste it; it's really special. The secret to this pie is the extra spicy gingersnap crust and the light pumpkin pie filling. Top it with some homemade whipped cream and it's like you've gone to pumpkin spice heaven.
Chiffon Pumpkin Pie
What You'll Need:
2 cups crushed gingersnaps, plus extra for garnish (easily done in a food processor but more fun to beat them to a pulp yourself using a tenderizer)
1/3 cup sugar
¼ teaspoon ground ginger
½ cup brown sugar
1 envelope gelatin
½ teaspoon of salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup milk
3 eggs, separated
2 tablespoons rum
¼ cup sugar
1-3/4 cups pumpkin puree
1 cup heavy cream
1 tablespoon powdered sugar
The flavor of this pie is so rockin' that it broke the camera soon after I took those last bites. Seriously, the camera froze for hours and then just gave up when it saw it wasn't going to get any pie. Silly camera. Pie is for people!
Whenever you want to knock the socks off of your guests (or just want something cooler than your every day pumpkin pie) make this recipe. It will be gone in no time though so you might want to make two. It's just too good not to bring to Thanksgiving dinner. I'm serious yal...try this one out!
Until next week!
-Heather ;)
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Lemon Chiffon Pie Recipe
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