Purple Plum Chiffon Pie

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Servings: 4 cups Difficulty: Advanced
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A delicate, airy plum mousse set in a crisp pastry shell.
Purple Plum Chiffon Pie recipe image
Purple Plum Chiffon Pie recipe image
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Purple Plum Chiffon Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 373

Description

This Purple Plum Chiffon Pie is a testament to the versatility of fresh summer fruit, transforming simple prune plums into a sophisticated dessert. The key lies in the vibrant plum puree, which is gently folded with stiffly beaten egg whites and whipped cream to create a texture that is impossibly light and airy. Unlike dense custards, this pie melts on the tongue, delivering a bright, tart-sweet flavor enhanced by a hint of lemon juice. It is perfect for summer gatherings or as an elegant, no-bake finale to a holiday dinner. The deep purple hue is naturally striking, making it a visual centerpiece. Serve chilled for the best texture, garnished with a dollop of fresh whipped cream.

Ingredients

Directions

  1. Wash, halve, and pit the fresh purple prune plums. Place them in a large saucepan with 1/4 cup of water.
  2. Cover the saucepan and simmer over low heat for about 10 minutes, or until the plums are very tender.
  3. Transfer the cooked plum pulp and liquid to a blender. Puree until completely smooth.
  4. Measure out 2 cups of the plum puree. If necessary, add a little extra water to reach the 2-cup mark.
  5. Stir the sugar and lemon juice into the plum puree until the sugar is completely dissolved.
  6. Sprinkle the unflavored gelatin over 1/4 cup of cold water in a small bowl to soften.
  7. Place the bowl with the gelatin over hot water (or microwave in short bursts) until the gelatin is fully dissolved.
  8. Stir the dissolved gelatin into the plum mixture. Refrigerate for about 15-20 minutes until the mixture is slightly thickened and cool, but not set.
  9. In a clean, dry bowl, beat the egg whites with a pinch of salt until they form stiff, glossy peaks.
  10. Gently fold the whipped heavy cream into the slightly thickened plum mixture.
  11. Carefully fold the stiff egg whites into the plum and cream mixture in two additions, mixing just until combined to maintain airiness.
  12. Pour the chiffon filling into the baked pastry shell. Smooth the top with a spatula.
  13. Refrigerate the pie for at least 4 hours, or until firm and set.
  14. Garnish with additional whipped cream just before serving.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 373kcal
% Daily Value *
Total Fat 13g20%
Saturated Fat 7g35%
Cholesterol 30mg10%
Sodium 49mg3%
Total Carbohydrate 58g20%
Dietary Fiber 1g4%
Sugars 38g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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