Clementine Chiffon Pie Recipes

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EASY CHIFFON PIE



Easy Chiffon Pie image

"This recipe was given to me by a friend many years ago while we were attending a weight-loss class," writes Gale Spross from Wills Point, Texas. "I always feel guilt-free when I eat this tight and fluffy strawberry pie...and my family loves it."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

1 package (.3 ounces) sugar-free strawberry gelatin
3/4 cup boiling water
1-1/4 cps cold water
1 cup frozen reduced-fat whipped topping, thawed
2-1/4 cups sliced fresh strawberries, divided
1 reduced-fat graham cracker crust (9 inches)

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.

Nutrition Facts : Calories 138 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 2g protein.

LEMON CHIFFON PIE



Lemon Chiffon Pie image

Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream.

Provided by GINGER P

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Yield 12

Number Of Ingredients 9

1 (.25 ounce) package unflavored gelatin
¼ cup cold water
4 egg yolks
4 egg whites
1 cup white sugar
½ cup fresh lemon juice
1 teaspoon lemon zest
½ teaspoon salt
1 (9 inch) prepared graham cracker crust

Steps:

  • Soften gelatin in water 5 minutes.
  • Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
  • When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
  • Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.

Nutrition Facts : Calories 190.3 calories, Carbohydrate 30.8 g, Cholesterol 68.3 mg, Fat 6.4 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 1.6 g, Sodium 233 mg, Sugar 24.6 g

25 EASY CLEMENTINE FOODS



25 Easy Clementine Foods image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Clementine Olive Oil Cake
Clementine Pound Cake
Clementine Jam
Super Soft Clementine Sugar Cookies
Clementine Sunshine Smoothie
Clementine Sorbet
Clementine Granita
Clementine Brown Sugar Old-Fashioned
Clementine Ginger Spice Cake
Vegan Clementine Cupcakes
Cranberry Clementine Coconut Bars
Clementine Arugula Salad
White Chocolate and Clementine Yule Log
Clementine Mezcal Margarita
Clementine Mimosa and Panna Cotta Wreath
Ricotta Clementine Dip
Clementine Martini
Clementine Ginger Salad Dressing
Lemon Clementine Crinkle Cookies
Winter Salad with Clementine Dressing
Clementine Pancakes
Clementine Salsa
Clementine Pie
Clementine Sangria
Clementine and Lemon Brownies

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a clementine recipe in 30 minutes or less!

Nutrition Facts :

CLEMENTINE CHIFFON PIE



Clementine Chiffon Pie image

Provided by My Food and Family

Categories     Recipes

Time 2h30m

Number Of Ingredients 13

3 Tbsp unsalted butter, melted
1 cup sweetened flaked coconut, finely chopped
1 cup shortbread cookie crumbs
FILLING:
4 clementines, peeled and seeded
1/4 cup fresh lemon juice (2 lemons)
1/4 cup (1/2 stick) unsalted butter
3/4 cup sugar
1 tsp grated clementine rind
1 envelope unflavored gelatin
2 large eggs
3/4 cup heavy cream
Citrus sections to garnish, optional

Steps:

  • Preheat oven to 350°F. In large bowl, blend butter, coconut and crumbs. Press over bottom and up sides of 9-inch pie plate. Bake crust at 350°F for 14 minutes, or until lightly golden on edges. Transfer plate to wire rack; let cool.
  • FILLING: In blender, combine clementine sections and lemon juice. Pulse until smooth. Bring butter, sugar, rind, citrus mixture and gelatin to a simmer in a medium-size saucepan.
  • In bowl, slightly whisk eggs to break up. Whisk a little of hot clementine mixture into eggs; then whisk egg mixture back into saucepan. Cook 2 minutes, stirring constantly, until mixture is thickened and registers at least 160 degrees F on an instant-read thermometer. Strain into a large bowl. Place plastic wrap directly on surface of mixture; let cool at room temperature for 30 minutes. Refrigerate for 2 hours, until mixture begins to set.
  • Add cream to citrus mixture. Beat with an electric mixture to very soft peaks, about 3 minutes. Spoon into crust.
  • Chill until firm, about 1 to 2 hours. Top with clementine sections, if desired.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CLEMENTINE CHESS PIE RECIPE - (4.7/5)



Clementine Chess Pie Recipe - (4.7/5) image

Provided by drumchik

Number Of Ingredients 25

SHORTBREAD CRUST:
1 cup all-purpose flour
6 tablespoons cold unsalted butter, cut into small pieces
1/2 cup cornstarch
1/4 cup sugar
1/2 teaspoon salt
1 egg yolk
2 tablespoons cold water
1 teaspoon vanilla
FILLING:
1 1/2 cups sugar
1/2 cup unsalted butter, softened
Pinch salt
2 teaspoons all-purpose flour
2 teaspoons fine cornmeal
2 drops orange food coloring (optional)
5 eggs
3/4 cup creme fraiche
Finely shredded peel of 1 clementine (or 1 teaspoon orange peel) and 1 lemon (2 teaspoons)
3 tablespoons clementine juice or orange juice
1 tablespoon lemon juice
1 teaspoon vanilla
CANDIED CLEMENTINES:
2 clementines
1 tablespoon orange marmalade, melted

Steps:

  • Make the shortbread crust: In the bowl of a food processor fitted with the blade attachment, combine all-purpose flour, unsalted butter (cold and cut into small pieces), cornstarch, sugar, and salt. Pulse until mixture resembles coarse cornmeal. In a small bowl whisk together egg yolk, cold water, and vanilla extract until well combined. While pulsing, slowly pour egg mixture into flour mixture. Pulse until just moistened; turn onto plastic wrap. Gently knead until any dry patches are incorporated. Wrap and refrigerate at least 20 minutes. Preheat oven to 350°F. Crumble 2/3 of the shortbread dough over the surface of a 9-inch deep-dish pie plate. Gently press dough evenly onto bottom and sides; trim excess. Prick bottom and sides of pastry with a fork. Chill 45 minutes. Line pan with parchment; fill to the top with dried beans or pie weights. Bake 15 minutes. Carefully remove parchment and weights; loosely cover with foil. Bake 5 to 8 minutes more or until dough begins to brown. Cool on a wire rack. Make the filling: In a large mixing bowl beat together sugar, butter, and a pinch of salt until light and fluffy. Add flour and cornmeal; mix until just incorporated. Add eggs, one at a time, until incorporated, scraping down sides of bowl between additions. Add 2 drops orange food coloring, if desired. In a small bowl whisk together creme fraiche, clementine and lemon juices and peels, and vanilla; beat into butter and sugar mixture. Scrape down sides; mix until incorporated. (It may look curdled. This is OK.) Pour into prepared crust. Bake 35 to 40 minutes or until pie is just set but still has a very slight wiggle in center. Cool on a wire rack. While the pie is baking prepare the candied clementines. Cut clementines into paper-thin slices; brush generously with melted orange marmalade; let dry completely. Place the candied clementines decoratively on the top of the pie.

ORANGE CHIFFON PIE



Orange Chiffon Pie image

My children always tell me I'm the only mom who bakes every day. The other kids at school always want to know what's in my kids' lunch.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 13

1 envelope unflavored gelatin
3/4 cup sugar
1/4 teaspoon salt
1/2 cup milk
3 large egg yolks, lightly beaten
3/4 cup orange juice
1/4 cup lemon juice
1 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1 cup heavy whipping cream, whipped
1 pastry shell (9 inches), baked
Oranges slices
Fresh mint, optional

Steps:

  • In a saucepan, combine the gelatin, sugar and salt. Add milk and egg yolks. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat; add juices and zest. Chill until partially set. , Fold in whipped cream and chill until mixture mounds. Spoon into pie shell; chill thoroughly. Garnish with orange slices and mint if desired.

Nutrition Facts :

ROSE CHIFFON PIE



Rose Chiffon Pie image

A subtle flavor treat whose secret ingredient is the almonds. From an old Family Circle pies and cakes cookbook. Cook time is chilling time.

Provided by Molly53

Categories     Gelatin

Time 5h

Yield 8 serving(s)

Number Of Ingredients 11

9 ounces whole blanched almonds, ground (2 cups)
2 tablespoons butter (if using margarine, not spread or tub product) or 2 tablespoons margarine (if using margarine, not spread or tub product)
3 tablespoons sugar (for crust)
1 (1/4 ounce) envelope unflavored gelatin
3/4 cup sugar (for filling)
4 eggs, separated
1/2 cup rose wine or 1/2 cup blush wine
1/4 cup water
1/4 teaspoon cream of tartar
1 cup whipping cream
5 drops red food coloring

Steps:

  • Preheat oven to 350°F.
  • Blend almonds, butter and 3 Tablespoons sugar in a small bowl.
  • Press evenly over the bottom and side of a very lightly buttered 9-inch pie plate.
  • Bake for ten minutes or until lightly golden.
  • Cool completely on a wire rack.
  • Mix gelatin and 1/2 cup sugar in the top of a double boiler; beat in egg yolks until light and fluffy; blend in wine and water.
  • Place over simmering water and cook, stirring constantly until gelatin dissolves and mixture coats a spoon; pour into a large bowl.
  • Set bowl in a pan of ice water to speed setting.
  • Chill at room temperature, stirring often just until as thick as an unbeaten egg white.
  • While the gelatin chills, beat the egg whites in a medium bowl with the cream of tartar until doubled in volume; beat in remaining 1/4 cup sugar, one tablespoon at a time until meringue stands in firm peaks.
  • Beat cream until stiff in a second bowl.
  • Fold meringue and whipped cream gently into the thickened gelatin mixture until no streaks of white remain.
  • Fold in about five drops of red food coloring to tint the mixture pink.
  • Chill again if necessary until thick enough to mound when spooned into cooled crust.
  • Chill for four hours or until firm.
  • Garnish with whipped cream, if desired.

Nutrition Facts : Calories 465.8, Fat 33.5, SaturatedFat 10.8, Cholesterol 154.1, Sodium 78.9, Carbohydrate 31.5, Fiber 3.5, Sugar 25.4, Protein 12

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