Red chile pumpkin chiffon pie
A chiffon pie is a type of pie that consists of a special type of airy filling in a crust. The filling is typically produced by folding meringue into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin to provide a light, airy texture; it is thus distinguished from a cream pie or mousse pie, which achieve lightness by folding in whipped cream rather than meringue.
Ingredients
CRUST INGREDIENTS
- 1 cup All-purpose flour
- 3 tbsp Unsalted butter
- 3 tbsp Lard or vegetable shortening
- ½ tbsp Kosher salt
- 1 tbsp Sugar
- 3 to 6 tbsp Ice water
FILLING INGREDIENTS
- 1 envelope 2 tbsp Unflavored gelatin
- ¼ cup Hot water
- 3 large Eggs
- ⅔ cup Sugar
- ½ tbsp Kosher salt
- ½ tbsp Cinnamon
- ½ tbsp Nutmeg
- ½ tbsp Ground ginger
- 3 tbsp Red chile powder
- 1¼ cup Canned pumpkin
- ½ cup Heavy cream
Instructions
CRUST DIRECTIONS
- In a mixing bowl, combine the flour, salt and sugar. Using a pastry blender, your hands or two butter knives, quickly work the butter into the flour until it resembles coarse meal with some big, pea-sized chunks.
- Sprinkle the water 1 tablespoon at a time over the flour and mix with a fork or your hands. Add just enough water so that the mixture comes together and can be gathered into a ball.
- Press the ball into a thick disc, wrap the disc with plastic and refrigerate 20 minutes. Remove the chilled dough, and allow to rest at room temperature about 5 minutes. Roll it out into a round ⅛-inch thick, and transfer it to a pie pan, fluting the edges.
- Preheat the oven to 425°F. Refrigerate crust for another 20 minutes. Prick the crust all over with a fork, line the pie plate with a sheet of aluminum foil and weigh it down with dry beans.
- Bake for 10 minutes. Remove the foil and beans, lower the temperature to 350°F and bake until the crust is golden, 10 to 15 more minutes. Cool on a wire rack.
FILLING DIRECTIONS
- Pour the hot water into a small bowl and sprinkle the gelatin over it, stirring vigorously until the gelatin is completely dissolved. Separate eggs, putting the yolks into the top of a double boiler (or if you don’t have one, a large stainless steel bowl that you place over a pot of boiling water).
- Put the whites into the bowl of a standing electric mixer. Before heating the yolks over the boiling water, add ⅓ cup sugar to the yolks and whisk until the mixture is thick, creamy and pale yellow.
- Add the salt, cinnamon, nutmeg, ginger, red chile and dissolved gelatin. (Don’t worry about clumps in the gelatin—they’ll dissolve when the mixture is heated.) Start heating the water in the double boiler, or if you’re using a large bowl instead, set the bowl over a pan of boiling water, making sure the bowl doesn’t actually touch the water.
- Stir constantly until the mixture thickens considerably and thickly coats the back of a spoon. Remove the yolk mixture from the heat and whisk in the pumpkin until combined. Set the bowl over another larger bowl of ice water.
- Whisk the mixture about 5 minutes or longer, if you can. Remove the bowl from the ice water and chill in the refrigerator. In the standing mixer (or using a hand mixer) beat the egg whites until soft peaks form.
- Add the sugar slowly, and continue beating until the soft peaks become satiny and stiff. Scrape the egg whites out into a small bowl. Using a chilled mixing bowl and beaters, whip the cream until medium peaks form.
- Gently fold the pumpkin mixture into the whipped cream, then into the egg whites. Scoop the mixture into the prepared crust and chill, covered, for 4 hours or overnight. Serve garnished with additional whipped cream.
Video
Notes
Red Chile chiffon pie is a form of pie that includes a unique form of ethereal filling in a crust. The filling is generally produced through folding meringue right into a aggregate resembling fruit curd (maximum normally lemon) that has been thickened with unflavored gelatin to offer a light, ethereal texture; it's miles consequently outstanding from a cream pie or mousse pie, which attain lightness through folding in whipped cream instead of meringue.The coaching of a ridicule chiffon pie may be simplified through the use of flavored gelatin blend and synthetic whipped cream substitute.
