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Purple Plum Chiffon Pie

Purple Plum Chiffon Pie recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 2980.6
Dietary: Vegetarian
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
  • 1 1/4 pound Fresh purple prune plums
  • 1/4 cup Water
  • 1 cup Sugar
  • 1 tablespoon Lemon juice
  • 1 1/2 ea Envelopes unflavored gelatin
  • 1/4 cup Water
  • 2 ea Egg whites
  • 1 ds Salt
  • 1/2 cup Heavy cream,whipped
  • 1 Baked pastry shell (9")
  • 1 Whipped cream for garnish
Directions
  1. 1
    Wash, halve, and pit the fresh purple prune plums. Place them in a large saucepan with 1/4 cup of water.
  2. 2
    Cover the saucepan and simmer over low heat for about 10 minutes, or until the plums are very tender.
  3. 3
    Transfer the cooked plum pulp and liquid to a blender. Puree until completely smooth.
  4. 4
    Measure out 2 cups of the plum puree. If necessary, add a little extra water to reach the 2-cup mark.
  5. 5
    Stir the sugar and lemon juice into the plum puree until the sugar is completely dissolved.
  6. 6
    Sprinkle the unflavored gelatin over 1/4 cup of cold water in a small bowl to soften.
  7. 7
    Place the bowl with the gelatin over hot water (or microwave in short bursts) until the gelatin is fully dissolved.
  8. 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. 9
    In a clean, dry bowl, beat the egg whites with a pinch of salt until they form stiff, glossy peaks.
  10. 10
    Gently fold the whipped heavy cream into the slightly thickened plum mixture.
  11. 11
    Carefully fold the stiff egg whites into the plum and cream mixture in two additions, mixing just until combined to maintain airiness.
  12. 12
    Pour the chiffon filling into the baked pastry shell. Smooth the top with a spatula.
  13. 13
    Refrigerate the pie for at least 4 hours, or until firm and set.
  14. 14
    Garnish with additional whipped cream just before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 2980.6kcal
% Daily Value *
Total Fat 104.4g161%
Saturated Fat 58.9g295%
Cholesterol 242.0mg81%
Sodium 390936.0mg16289%
Total Carbohydrate 363.4g122%
Dietary Fiber 9.0g36%
Sugars 304.9g
Protein 184.7g370%

* 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

Storage: Keep the pie refrigerated at all times. It is best consumed within 2-3 days. Do not freeze, as the texture of the chiffon may become watery upon thawing.

Ingredient Tip: Purple prune plums provide the deepest color and richest flavor. If using lighter plums, the pie may appear less vibrant, though the taste will still be delicious.

Technique: Ensure the plum mixture is cool but not set before folding in the egg whites and cream. If it is too hot, it will deflate the egg whites; if it is set, it will be difficult to fold and may result in lumps.

Pastry Shell: You can use a store-bought frozen pie shell or make your own. Ensure the shell is fully baked and cooled before adding the filling to prevent sogginess.

Keywords: plum, pie, chiffon, dessert, no-bake, fruit, summer, light, airy, gelatin, pastry, whipped cream, egg whites, puree, tart, sweet, elegant, chilled, fresh, prune plums
Read it online: https://www.chefs-mate.com/recipe/purple-plum-chiffon-pie-3/