How To make Pink Peppermint Chiffon Pie
Ingredients
1/2
cup
sugar
1/2
cup
crushed peppermint stick candy
1
each
unflavored gelatin
1/4
teaspoon
salt
1 1/2
cup
milk
3
each
egg yolks, slightly beaten
1
red food coloring (4 to 5 drops)
1 1/4
cup
whipping cream
1
baked 9 inch crust or purchased chocolate wafer crust
Directions:
In a saucepan, combine the sugar, crushed candy, gelatin and salt. Stir in milk & yolks. Cook & stir mix till bubbly. Cook & stir 2 more minutes.
Remove from heat; stir in food coloring. Chill mix till partially set (consistency of unbeaten egg whites).
Beat whipping cream till soft peaks form. Fold into gelatin mix. Chill till mixture mounds when spooned.
Spoon into crust. Chill 4 hours, or till firm.
Top with additional whipped cream & crushed candy, optional.
Refrigerate. Serves 8
NOTE: For a chocolate pie crust, add 2 T sugar & 2 T unsweetened cocoa powder to the flour when making a single 9 inch crust.
How To make Pink Peppermint Chiffon Pie's Videos
Blueberry Tart Recipe with HilahCooking
Welcome to my very first interactive baking video with my special guest HilahCooking. Here we make you a very special blueberry tart. I will be making you the tart crust in our Tastemade Studios, and then you need to click on Hilah to take you to the filling. Hilah is a fun Chef. She is from Texas, and has inspired me from the beginning to start my Youtube channel. So please enjoy this fun baking video.
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How To Make Chocolate Chiffon Pie
FULL RECIPE BELOW
Follow along with us as we teach you how to make a gorgeous chocolate chiffon pie in the online cooking class. Once you learn just how airy and amazing this pie is, you won’t be able to stop making it!
CHIFFON PIE RECIPE:
Ingredients
2 oz. Unsweetened chocolate
5 fl. oz. water
3 oz. egg yolks
3 oz. sugar
0.2 oz. gelatin
1.5 oz. cold water
4 oz. egg whites
5 oz. sugar
Directions
1. Soften the gelatin in the water and set aside.
2. In a sauce pan on low heat warm the chocolate and water and bring to a boil. 3. Whip the egg yolks and sugar until they turn light in color. On low speed very carefully pour the chocolate and gelatin/water mixture into the egg yolk mixture. Return the mixture to the pot and cook until thickened. Remove from heat and add the gelatin and mix until dissolved. Chill slightly but not set.
4. Whip the egg whites with half of the sugar to a soft peak and add the remaining sugar and whip until firm and glossy.
5. Fold the chocolate mixture into the meringue and pour into a pre-baked pie shell. Chill 4 hours until firm, serves with fresh whipped cream, raspberries and chocolate sauce.
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Should You Melt This? | C's Collab - Week 4 | Tetris Week
Amy Traverso Makes Pumpkin-Fluff Pie
Pumpkin pie, meet Marshmallow Fluff. The inspiration for this pumpkin pie came from the marshmallow-topped sweet potato side dish that, for many, defines the holiday table. Here, marshmallows take the form of Fluff, the iconic New England spread that debuted in Massachusetts in 1917.
Watch as Yankee Senior Food Editor Amy Traverso makes this delicious pie recipe from our November/December 2020 issue, and visit newengland.com/fluffpie to get the recipe.
Recipe:
Video: Studio Dylan