Passionfruit Satin Chiffon Pie Recipe
Hi
everybody, How are your holiday celebrations coming along? Hope you are all set
for Christmas. It’s been a very busy time for the past couple of weeks, hence
couldn’t update my blog even though I had a couple of posts already drafted!
Son had exams and I got busy with him… Now his school is closed so I may get
some time to spend on my blog, hopefully :).... Like every year I made the Christmas Cake, but couldn’t
- do the icing yet:( .... Today’s recipe is a Passionfruit Pie I tried recently and if you are still
- thinking of dessert for Christmas or New Year you can try this! If you are a
- regular reader you know my love for passionfruit by now :P... So here is another
- passion fruit recipe to add to my list :)...For
- the crust you can either use the Buttery Vanilla Nut Crumb Crust recipe given
- below or can use vanilla biscuit crust or Ginger Biscuit crust
- May this Christmas fill
- your hearts with warmth, peace and joy!
- Merry Christmas from our
- home to yours!
- Passionfruit Satin Chiffon
- Pie
- Recipe from 365 Great
- Cakes and Pies
- Buttery Vanilla Nut Crumb
- Crust
- ½ cup nuts (can use
- pecans, walnuts, almonds or cashew nuts)
- 1 ¼ cups vanilla cookie
- crumbs
- Preheat oven to 350°F / .
- Arrange nuts on a small cookie sheet. Bake 5 to 7 minutes, or until lightly
- toasted and fragrant. Cool and finely chop.
- In a medium bowl, combine
- cookie crumbs and nuts. Stir in butter, tossing until mixture is evenly
- moistened. Press crumb mixture evenly over bottom and sides of a 9 –inch pie
- pan. Bake 8-10 mints, or until crumbs are lightly toasted. Cool completely on a
- wire rack before filling.
- 10 fresh passionfruit or ½
- cup frozen passionfruit puree, thawed
- 1 tbsp unflavored gelatin
- 4 large eggs, separated, at
- room temperature3/4 cup sugar
- Whipped cream and
- passionfruit puree for decoration
Method:
Cut each fresh
passionfruit in half and scoop out pulp and seeds with a spoon. Transfer to a
fine sieve set over a bowl; strain pulp through sieve, pressing with back of
spoon. Discard seeds. You should have ½ cup passionfruit puree.
In a cup, sprinkle gelatin
over ¼ cup water; let it stand 5 minutes to soften.
In a medium saucepan,
whisk together egg yolks and ½ cup sugar. Whisk in passionfruit puree and lime
juice until smooth. Cook over medium heat, stirring constantly, until mixture
thickens and coats back of a spoon, 5 to 7 minutes.
Remove from heat and stir
in softened gelatin and lime zest until gelatin is completely dissolved. Place the
mixture in a larger bowl filled with ice water. Let cool, stirring occasionally,
until mixture mounds slightly when dropped from spoon.
Meanwhile, in a large bowl,
beat egg whites with an electric mixer to soft peaks. Gradually add remaining ¼
cup sugar. Increase mixer speed and continue to beat until stiff peaks form
when beaters are lifted. Remove partially set gelatin mixture from ice water. With
a rubber spatula, fold in beaten whites until blended.
In another bowl, beat
cream with an electric mixer until stiff. Fold into passionfruit mixture. Turn filling
into Buttery Vanilla Nut Crumb crust. Cover and refrigerate until filling is
set, several hours or overnight. Uncover, decorate top with whipped cream, passionfruit
puree and lemon zest.
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