This elegant Purple Plum Chiffon Pie is a delightful balance of tart fruit and airy sweetness. The filling begins with fresh purple prune plums, simmered until tender and pureed to a smooth, vibrant consistency. Gelatin and stiffly beaten egg whites are folded in to create a cloud-like chiffon texture that melts in your mouth. Set in a crisp, flaky pastry shell, this pie is both visually stunning and refreshingly light. It’s an excellent choice for summer gatherings, tea parties, or as a sophisticated end to a family dinner. The bright lemon juice cuts through the sweetness, enhancing the natural plum flavor without overpowering it.
Purple Plum Chiffon Pie
Description
This elegant Purple Plum Chiffon Pie is a delightful balance of tart fruit and airy sweetness. The filling begins with fresh purple prune plums, simmered until tender and pureed to a smooth, vibrant consistency. Gelatin and stiffly beaten egg whites are folded in to create a cloud-like chiffon texture that melts in your mouth. Set in a crisp, flaky pastry shell, this pie is both visually stunning and refreshingly light. It's an excellent choice for summer gatherings, tea parties, or as a sophisticated end to a family dinner. The bright lemon juice cuts through the sweetness, enhancing the natural plum flavor without overpowering it.Ingredients
Directions
-
Wash, halve, and pit the fresh purple prune plums.
-
Place the plums in a large saucepan with 1/4 cup of water.
-
Cover and simmer over low heat until the plums are tender, about 10 minutes.
-
Transfer the plum pulp and cooking liquid to a blender and puree until smooth.
-
Measure out 2 cups of the plum puree, adding a little water if necessary to reach the volume.
-
Stir in the sugar and lemon juice until the sugar is completely dissolved.
-
Sprinkle the unflavored gelatin over 1/4 cup of cold water and let it soften for 5 minutes.
-
Dissolve the softened gelatin over a hot water bath, stirring gently until clear.
-
Refrigerate the gelatin mixture until it thickens slightly to a syrupy consistency.
-
Beat the egg whites with a dash of salt until they form stiff peaks, but do not whip until dry.
-
Gently fold the whipped egg whites and whipped heavy cream into the plum-gelatin mixture.
-
Pour the fluffy mixture into the baked pastry shell.
-
Refrigerate the pie for at least 2 hours, or until firm.
-
Garnish with additional whipped cream before serving if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 2463.9kcal
- % Daily Value *
- Total Fat 82.2g127%
- Saturated Fat 48.8g244%
- Cholesterol 242.0mg81%
- Sodium 538.4mg23%
- Total Carbohydrate 309.3g104%
- Dietary Fiber 7.9g32%
- Sugars 303.1g
- Protein 155.5g311%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
