A chiffon pie is a type of pie that consists of a special type of airy filling in a crust. The filling is typically produced by folding meringue into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin to provide a light, airy texture; it is thus distinguished from a cream pie or mousse pie, which achieve lightness by folding in whipped cream rather than meringue. This filling is then put into a pre-baked pie shell of variable composition and chilled.[1][2][3] This same technique can also be used with canned pumpkin to produce pumpkin chiffon pie.[4][5]
The preparation of a mock chiffon pie can be simplified by using flavored gelatin mix and artificial whipped cream substitute.[6]
^Recipe: Lemon chiffon pie. Los Angeles Times. November 18, 2009. Retrieved July 2, 2015.
^Lemon Chiffon Pie with Gingersnap Crust. bon appétit. July 1, 2006. Retrieved July 2, 2015.
^Lemon Chiffon Pie. Food Network. Retrieved July 2, 2015.
^Pumpkin Chiffon Pies. Martha Stewart Living. October 2007. Retrieved July 2, 2015.
^Pumpkin Chiffon Pie. Better Homes and Gardens. Retrieved July 2, 2015.
^Tropical Chiffon Pie. Woman's Day. January 24, 2012. Retrieved July 3, 2015.
A chiffonpie is a type of pie that consists of a special type of airy filling in a crust. The filling is typically produced by folding meringue into a...
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