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Chiffon pie recipes - 11 recipes

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By kelsa94

Rate this recipe 4.5/5 (14 Votes)
Chiffon Pumpkin Pie with Almond Flour Crust 1 Picture
Details

Servings 8
Preparation time 30
Cooking time 30

  • CRUST:
  • 1 1/2 cup almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup coconut oil
  • 2 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1 tablespoon unflavored Knox Gelatin
  • 1 (16-ounce) can pure pumpkin puree
  • 3 eggs, separated
  • 1/2 cup unsweetened almond milk (we used Almond Breeze)
  • 2/3 cup pure maple syrup
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • Liquid stevia extract
  • 1/2 cup heavy cream (optional for whipped topping)

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This pumpkin pie is gluten and dairy free -- and delicious! Just substitute a dairy free whipped topping for the wh...

Top rated Chiffon pie recipes

By

We love the elegant simplicity of lemon chiffon pie but found the gelatin used in most recipes difficult to work wi...

  • CRUST:
  • 9 whole graham crackers
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • FILLING:
  • 1 teaspoon unflavored gelatin
  • 4 tablespoons water
  • 5 large eggs (2 whole, 3 separated)
  • 1 1/4 cups sugar
  • 1 tablespoon cornstarch
  • 1 /u8 teaspoon salt
  • 1 tablespoon grated lemon zest
  • 3/4 cup lemon juice, about 4 lemons
  • 1/4 cup heavy cream
  • 4 ounces cream cheese, cut into 1/2 inch pieces
4.5/5 (22 Votes)

By

Fresh and refreshing, this lime chiffon pie is easy to make—no baking required! Purchase a ready-made graham crac

  • 1/3 cup lime juice
  • 1 envelope unflavored gelatin (2 teaspoons)
  • 1 teaspoon grated lime peel
  • 1/2 cup fat-free sweetened condensed milk, from 14-ounce can
  • 2 drops green food color, if desired
  • 1 drop yellow food color, if desired
  • 4 cups frozen fat-free whipped topping, thawed, from 12-ounce container
  • 1 (6-ounce) graham cracker crumb crust
  • 2 thin lime slices, cut into quarters, if desired
4.5/5 (17 Votes)

By

Strawberry Chiffon Pie is a light and refreshing dessert for a hot summer day, and is especially good if you have f

  • 1 pie crust, baked
  • 1 envelope unflavored gelatin
  • 3/4 cup sugar
  • 1/3 cup water
  • 3 egg yolks, beaten
  • 3 tablespoons lemon juice
  • Dash salt
  • 2-1/2 cups fresh strawberries, crushed, about 1-1/2 cups after crushing
  • 3/4 cup whipping cream
  • Halved fresh strawberries, optional
4.5/5 (2 Votes)

By

This Avocado Chiffon Pie recipe has been a family favorite for years

  • 2 large avocados, mashed
  • 1 can sweetened condensed milk
  • 2 1/2 ounces lemon juice
  • Graham cracker crust
  • Whipped cream
  • Toasted, chopped pecans
4.5/5 (2 Votes)

By

Prepare, assemble and bake piecrust (see recipe below)

  • Fruit layer
  • 12-ounce bag frozen raspberries (2 cups)
  • 3 T Sure-Jell pectin
  • 1 1/2 c sugar
  • 1 cup fresh raspberries
  • 1 9-inch pie shell, baked and cooled
  • Chiffon layer
  • 3 T raspberry-flavored jello
  • 3 T boiling water
  • 3 oz. cream cheese, softened
  • 1 c chilled Whipped cream topping
  • 1 1/4 c heavy cream, chilled
  • 2 T sugar
4.5/5 (16 Votes)

By

1. AT LEAST 4 HOURS BEFORE SERVING THE DESSERT COMBINE THE OJ AND THE WATER IN A SMALL DISH

  • 2 TABLESPOONS ORANGE JUICE
  • 2 TABLESPOONS COLD WATER
  • 1 TABLESPOON UNFLAVORED GELATIN
  • 3/4 CUP BROWN SUGAR
  • 2 CUPS PUMPKIN PUREE, FRESH OR CANNED
  • 1 TEASPOON CINNAMON
  • 1/4 TEASPOON GROUND GINGER
  • 1/4 TEASPOON GROUND CLOVES
  • 3 EGG YOLKS
  • 1/4 TEASPOON SALT
  • 2 TEASPOONS FINELY GRATED ORANGE ZEST
  • 3 EGG WHITES
  • 2 TABLESPOONS SUGAR
  • 1 CUP HEAVY CREAM
  • 1 9-INCH BAKED PIE SHELL (PASTRY SHELL OR GRAHAM CRACKER SHELL)
4.3/5 (8 Votes)

By

Fresh blackberries have an eye-catching purple hue and a deep berry sweetness that make for stunning desserts

  • For the crust:
  • 6 ounces vanilla wafer cookies, such as Nabisco Nilla Wafers (about 46 cookies)
  • 4 tablespoons unsalted butter (1/2 stick), melted
  • For the chiffon filling:
  • 2 tablespoons water
  • 1 1/2 teaspoons unflavored gelatin
  • 1 pound blackberries (about 3 1/2 cups)
  • 1/2 cup granulated sugar
  • 1 teaspoon packed, finely grated lime zest (from about 1 medium lime)
  • 1 tablespoon freshly squeezed lime juice
  • 1/8 teaspoon fine salt
  • 3 large egg whites, at room temperature
  • To assemble:
  • 1 1/2 cups cold heavy cream
  • 1 tablespoon granulated sugar
  • 2 ounces blackberries (about 1/3 cup)
4.2/5 (9 Votes)

By

Beat egg yolks until thick

  • 4 eggs, separated
  • 1/2 teaspoon salt
  • 1 cup sugar, divided
  • 1/2 cup lilikoi (passion fruit) concentrated juice (go to 1/4 cup)
  • 1 teaspoon lemon zest
  • 1 envelope gelatin
  • 1/4 cup cold water
  • 1 9-inch baked pastry shell
  • Whipped cream or cool whip, optional
4/5 (12 Votes)

By

In small bowl, combine cookie crumbs and margarine; mix well

  • 2 cups finely crushed macarooncookie crumbs
  • 1/4 cup margarine or butter, melted
  • 1 envelope unflavored gelatin
  • 6-oz. can frozen orange juice concentrate, thawed
  • 1/3 cup sugar 4 eggs, separated
  • 1/3 cup sugar
  • Whipped cream, if desired Orange slices, if desired
4/5 (2 Votes)

By

Pumpkin pie lovers move over

  • 2 tablespoon gelatin
  • 1/4 cup cold water
  • 3/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 1/3 cup pumpkin
  • 3 large egg yolks
  • 1/2 cup milk
0/5 (0 Votes)

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Chiffon Pumpkin Pie Chiffon Pumpkin Pie with Almond Flour Crust