How to make the BEST lemon chiffon pie - easy to make recipe скачать в хорошем качестве

How to make the BEST lemon chiffon pie - easy to make recipe

Hey guys, please be sure to enjoy this awesome lemon chiffon pie recipe. There are also other options that you can make if lemon is not your preference. Please be sure to also drop a like and SUB if you haven't yet #lemon #lemonchiffonpie #pie Graham cracker crust Yield: enough for 1 9-in. Ingredients: 4 oz Graham cracker crumbs 2 oz Sugar (optional, in my opinion too sweet) 2 oz. Butter, melted Procedure: 1. Mix the crumbs and sugar in a mixing bowl. 2. Add the melted butter and mix until evenly blended; crumbs should be completely moistened by the butter. 4. Spread the mixture evenly on the bottom and sides of the pan. Press another pan on top to pack the crumbs evenly. 5. Bake at 350°F (175°C) for 10 minutes. 6. Cool thoroughly before filling. Pie filling recipes Yield - one 9-inch pie Vanilla Cream Pie: 16 oz. milk 2 oz. sugar 2 yolks 1 egg 1.25 oz cornstarch 2 oz. sugar 1 oz. butter 1 ½ tsp vanilla extract In a heavy saucepan, dissolve the sugar in the milk and bring just to a boil. With a whip, beat the egg yolks and whole eggs in a stainless-steel bowl. Sift the starch and sugar into the eggs. Beat with the whip until perfectly smooth. Temper the egg mixture by slowly beating in the hot milk in a thin stream. Return the mixture to the heat and bring it to a boil, stirring constantly. When the mixture comes to a boil and thickens, remove it from the heat. Stir in the butter and vanilla. Mix until the butter is melted and completely blended in. Pour into baked, cooled pie shells. Cool, then keep chilled. Chilled pies may be decorated with whipped cream, using a pastry bag with a star tube. _____________________________________________________________ Variations: COCONUT CREAM PIE FILLING Add 2 oz (60 g) toasted, unsweetened coconut to the basic filling. BANANA CREAM PIE FILLING Using vanilla cream filling, pour half the filling into pie shells, cover with sliced bananas, and fill with the remaining filling. (Bananas may be dipped in lemon juice to prevent browning.) CHOCOLATE CREAM PIE FILLING Ingredients: Unsweetened chocolate 1 oz Semisweet chocolate 1 oz Melt together the unsweetened and semisweet chocolate and mix into the hot vanilla cream filling. BUTTERSCOTCH CREAM PIE FILLING Ingredients: Brown sugar 8.5 oz Butter 2.5 oz Combine brown sugar and butter in a saucepan. Heat over low heat, stirring, until the butter is melted and the ingredients are blended. Prepare the basic vanilla cream filling recipe, but omit all the sugar and increase the starch to 1 1⁄2 oz. As the mixture comes to a boil, in step 5, gradually stir in the brown sugar mixture. Finish as in the basic recipe. LEMON PIE FILLING Ingredients: 14 oz.Water 7 oz.Sugar 2.5 oz.Egg yolks 1.5 oz.Cornstarch 2 oz. Sugar ⅛ tsp salt 1 oz butter 3 oz lemon juice Follow the procedure for vanilla cream filling, but use the above ingredients. Note that the lemon juice is added after the filling is thickened.