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Purple Plum Chiffon Pie

Purple Plum Chiffon Pie recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 2463.9
Dietary: Vegetarian
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
  • 1 1/4 pound Fresh purple prune plums
  • 1/4 cup Water (for plums)
  • 1 cup Sugar
  • 1 tablespoon Lemon juice
  • 1 1/2 packages Unflavored gelatin
  • 1/4 cup Water (for gelatin)
  • 2 ea Egg whites
  • 1 dash Salt
  • 1/2 cup Heavy cream, whipped
  • 1 ea Baked pastry shell (9")
  • 1 Whipped cream for garnish
Directions
  1. 1
    Wash, halve, and pit the fresh purple prune plums.
  2. 2
    Place the plums in a large saucepan with 1/4 cup of water.
  3. 3
    Cover and simmer over low heat until the plums are tender, about 10 minutes.
  4. 4
    Transfer the plum pulp and cooking liquid to a blender and puree until smooth.
  5. 5
    Measure out 2 cups of the plum puree, adding a little water if necessary to reach the volume.
  6. 6
    Stir in the sugar and lemon juice until the sugar is completely dissolved.
  7. 7
    Sprinkle the unflavored gelatin over 1/4 cup of cold water and let it soften for 5 minutes.
  8. 8
    Dissolve the softened gelatin over a hot water bath, stirring gently until clear.
  9. 9
    Refrigerate the gelatin mixture until it thickens slightly to a syrupy consistency.
  10. 10
    Beat the egg whites with a dash of salt until they form stiff peaks, but do not whip until dry.
  11. 11
    Gently fold the whipped egg whites and whipped heavy cream into the plum-gelatin mixture.
  12. 12
    Pour the fluffy mixture into the baked pastry shell.
  13. 13
    Refrigerate the pie for at least 2 hours, or until firm.
  14. 14
    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.

Keywords: purple plum, chiffon pie, fruit dessert, egg whites, gelatin filling, pastry shell, whipped cream, summer dessert, light texture, plum puree, easy pie, make ahead, no bake filling, elegant dessert, tart fruit, fluffy texture
Read it online: https://www.chefs-mate.com/recipe/purple-plum-chiffon-pie/