This elegant Purple Plum Chiffon Pie is a delightful way to showcase the season’s best fruit. The filling is incredibly light and airy, achieved by folding whipped egg whites and heavy cream into a smooth, set plum purée. The result is a texture that melts in your mouth, offering a perfect balance of sweet plum flavor and subtle creaminess. ItâÂÂs an impressive yet straightforward dessert that feels luxurious enough for holiday gatherings or summer dinners. The vibrant purple hue is naturally beautiful, requiring no artificial coloring. Serve it chilled for the best texture, garnished with a dollop of fresh whipped cream and perhaps a few whole plum slices for presentation. It pairs wonderfully with black tea or a light red wine.
Purple Plum Chiffon Pie
Description
This elegant Purple Plum Chiffon Pie is a delightful way to showcase the season's best fruit. The filling is incredibly light and airy, achieved by folding whipped egg whites and heavy cream into a smooth, set plum pur&# 195;©e. The result is a texture that melts in your mouth, offering a perfect balance of sweet plum flavor and subtle creaminess. ItâÂÂs an impressive yet straightforward dessert that feels luxurious enough for holiday gatherings or summer dinners. The vibrant purple hue is naturally beautiful, requiring no artificial coloring. Serve it chilled for the best texture, garnished with a dollop of fresh whipped cream and perhaps a few whole plum slices for presentation. It pairs wonderfully with black tea or a light red wine.Ingredients
Directions
-
Wash, halve, and pit the fresh purple prune plums.
-
Place the plum halves in a large saucepan with 1/4 cup water and a dash of salt. Cover and cook over medium heat for 10-12 minutes until the plums are very tender and the skins have softened.
-
Drain the plums, reserving 1/4 cup of the cooking liquid. Puree the cooked plums in a blender or food processor until smooth.
-
Soften the unflavored gelatin in 1/4 cup cold water for 5 minutes.
-
Combine the reserved plum cooking liquid and sugar in a small saucepan. Heat gently, stirring until the sugar dissolves and the mixture simmers.
-
Remove from heat and stir in the softened gelatin until completely dissolved.
-
Stir the hot gelatin mixture into the plum purée and mix well. Refrigerate for about 15 minutes, stirring occasionally, until the mixture is cool and slightly thickened (like unbeaten egg whites).
-
While the plum mixture cools, beat the egg whites in a clean bowl until stiff peaks form.
-
Gently fold the whipped egg whites into the cooled plum mixture in two additions, being careful not to deflate the air.
-
Fold in the whipped heavy cream until just combined.
-
Spoon the chiffon filling into the baked pastry shell.
-
Refrigerate for at least 2 hours, or until the filling is completely set.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 518.0kcal
- % Daily Value *
- Total Fat 11.5g18%
- Saturated Fat 6.7g34%
- Cholesterol 33.0mg11%
- Sodium 90.8mg4%
- Total Carbohydrate 76.5g26%
- Dietary Fiber 2.0g8%
- Sugars 75.0g
- Protein 35.6g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Garnish with additional whipped cream and fresh plum slices before serving.
Ensure the plum mixture has cooled sufficiently before folding in the egg whites, otherwise the whites may cook or deflate.
This pie is best served chilled. It can be made a day in advance and stored covered in the refrigerator.
