4 airy pie Recipes

pretzels, brown sugar, pumpkin spice, powder, unsalted butter, room temperature, cream coconut milk, low-fat sour cream, low-fat milk, chocolate flavor instant pudding and pie filling mix, coconut flakes, marshmallows, cool whip lite, thawed, cream, coconut flakes, toasted if desired

while grasshopper pie is most commonly known these days as a type of ice cream pie , it started off as a mint and chocolate chiffon pie based on a prohibition-era cocktail. a chiffon pie filling involves stabilizing flavored and sweetened whipped egg whites or whipped cream with gelatin. the results are light, airy, and delicate. we wanted to go retro and bring back the original chiffon version of this pie and here s what we discovered, test kitchen discoveries, use two liqueurs to flavor the filling : creme de menthe and white creme de cacao. we found no substitute that contributed a similarly intense flavor., make sure to fully hydrate the gelatin or tough bits may punctuate the otherwise silky smooth texture of the filling. once dissolved in the cream, the gelatin should be heated until it s very hot, but below a boil., beat the cream to smooth-looking stiff peaks. a chunky or grainy texture is indicative of the cream being overbeaten. for the most stable whipped cream, start beating the cream slowly, and then increase the mixer s speed once the cream is beginning to build in volume., make sure the pie is fully set before serving; otherwise the filling may ooze once sliced. six hours should be sufficient; overnight is better.

flour , might need about 3 tbsp more for kneading, whole wheat flour (i used whole spelt), baking powder, pumpkin pie spice, ground cinnamon, ground ginger, ground nutmeg, black pepper (i used freshly ground), salt, oil, honey or 1 tbsp agave syrup, non-dairy milk (a bit less, use enough milk to fill cup up to 1/3 cup), light brown sugar, dark brown sugar, vanilla bean paste or 1/2 tsp vanilla extract