Blood Orange Chiffon Pie
with Chocolate Crumb Crust
•
MAKES
ONE 9-INCH
PIE,
S SERVINGS
Chocolate Crumb Crust (page 127)
1,4 cup water
21,4 teaspoons (1 envelope) unflavored gelatin
1 cup sugar
Rochelle Huppin-Fleck
1Heres an updated version of
the refreshing chiffon pie,
112 cup fresh blood orange juice
1,4 cup fresh lemon juice
4 large egg yolks
1 tablespoon freshly grated blood orange zest
(1 or 2 oranges)
using garnet-red blood orange
juice and a chocolate crumb
crust. Blood oranges, once an
imported crop from the
1Js teaspoon salt
11,4 cups heavy cream
Whipped Cream Topping (page 336)
Six to eight 3-inch strips of blood orange zest
Mediterranean, are now
(use a channel knife or zester), for garnish
grown in our country, where
they are in season during
1. Make the crumb crust; refrigerate.
January and February. Navel
oranges may be substituted.
2. Pour the water into a small, heavy-bottomed
saucepan.
Sprinkle
the
Chiffon pie recipes used to
gelatin over the top and let stand for 5 minutes, or until the gelatin softens,
have beaten raw egg whites
Add % cup sugar with the orange juice, lemon juice, yolks, and orange zest
for volume, but we substitute
and whisk well.
whipped cream and cook the
egg yolks.
3. Cook over medium-low
heat, stirring constantly
with a wooden spatula..
until the mixture is thick enough to heavily coat the spatula
read thermometer
(an instant-
inserted in the mixture will read 185°F). Do not allow the
mixture to boil, or the yolks will curdle. Strain through a wire sieve into a
medium bowl to remove any bits of cooked egg white.
4. Refrigerate
uncovered,
stirring often, until the mixture is cooled but not
set and thick enough to form a small mound when dropped from a spoon.
about 45 minutes.
5. In a chilled
medium bowl, beat the cream with the remaining
sugar just until soft peaks form. Do not overbeat
1;4 cup
or the cream won't fold
smoothly into the lemon mixture. Fold the whipped cream into the orange
The
juice mixture. Pour into the crust and cover with plastic wrap.
Baker's
Dozen
Cookbook
-------------------~
144
6. Refrigerate
until the filling is chilled
hours. (The pie can be prepared
ated.)
and completely
set, at least 2
up to 2 days ahead, covered, and refriger-
7. To serve, place a dollop or pipe large rosettes of whipped cream around
the edge of the filling. Tie the orange zest strips into an overhand knot and
garnish each dollop with a knot.
Substitute % cup fresh lemon or lime' juice for
the blood orange/lemon juice combination and 1 tablespoon freshly
grated lemon or lime zest for the blood orange zest. Garnish with strips
of lime or lemon zest. Use a vanilla wafer or graham cracker crust.
Ume or Lemon Chiffon Pie:
Baker's Note
B E SUR E NOT to let the orange mixture set completely when chilling. Frequent
stirring helps you keep an eye on its progress.
Sweet
Savory
and
Pies
145
umb Crust
1 V, cups graham cracker crumbs
•
6 tablespoons (% stick) unsalted
MAKES
ONE 9-INCH
PIE SHELL
butter, melted
~ cup sugar
Carolyn B. Weil
the crumbs, melted butter, and sugar in a medium bowl until well corned. Press firmly and evenly into an unbuttered
9-inch pie pan. Refriger-
- until ready to use.
1 Talk all you want about
flaky crusts, but some pies just
call out for a crumb crust.
late Crumb Crust: Substitute
chocolate
wafer or chocolate
graham
cracker crumbs for the plain graham cracker crumbs.
a Crumb Crust: Substitute
vanilla wafer crumbs for graham cracker
crumbs.
--
er's Note
,- E
THE
.-----------------------------------------------------,
C RUM
B S
in a food processor or blender, or place the crackers in a
red plastic bag and crush wit,h a rolling pin.
Sweet
Savory
and
Pies
127
Whipped Cream Topping
•
MAKES ABOUT
1 cup heavy cream
2'/2 CUPS
1 tablespoon sugar
1 teaspoon vanilla extract
Alice Medrich
In a chilled medium bowl, using a hand-held
electric mixer on medium
Iso many desserts need a
speed or a whisk, beat the cream, sugar, and vanilla just until stiff peaks
little something extra to put
begin to form. Cover and refrigerate. (The whipped cream can be prepared
them over the top, and that
ahead, covered; and refrigerated for up to 1 day.)
usually means a dollop of
whipped cream. There are a
few secrets to making whipped
cream that is worthy of your
best baked goods, detailed in
the Baker's Notes. But
whatever you do, don't leave
out the sugar and vanilla, or
you'll end up with a flattasting mound of cream that
is well on its way to being
butter.
Baker's Notes
B
E
SUR
E
the cream and bowl are well chilled-cold
helps stabilize the cream and
give it more body. If you have the time, freeze the cream in the bowl (with the beaters
or whisk, if you remember) for a few minutes before whipping.
For the best flavor, use pasteurized (not ultrapasteurized)
heavy cream, available
at natural food markets and dairy stores.
Add the granulated sugar at the beginning of whipping, so it has time to dissolve.
If you wish, substitute confectioners' sugar. If you taste the whipped cream and think
it needs more sweetening, use confectioners' or superfine sugar so it dissolves readily.
The
Baker's
Dozen
Cookbook
336