Ingredients with Measurements:
- 1 9-inch pie crust
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 teaspoon salt
- 3 large eggs, separated
- 1/4 cup cold water
- 1 tablespoon unflavored gelatin
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
Special equipment needed:
- 9-inch pie dish
- Electric mixer
- Double boiler
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Roll out the pie crust and place it in the pie dish. Prick the bottom with a fork and bake for 10-12 minutes, or until lightly golden. Set aside to cool.
3. In a double boiler, combine 1 cup of granulated sugar and 1/4 cup of water. Cook over medium heat, stirring constantly, until the sugar has dissolved.
4. Increase the heat to high and cook the sugar mixture, without stirring, until it reaches 350°F (175°C) on a candy thermometer.
5. Remove the double boiler from the heat and carefully stir in 1/4 cup of heavy cream, 1/4 cup of unsalted butter, and 1/2 teaspoon of salt until smooth.
6. In a separate bowl, beat the egg yolks until light and frothy. Gradually add the caramel mixture to the egg yolks, whisking constantly.
7. In a small bowl, sprinkle 1 tablespoon of unflavored gelatin over 1/4 cup of cold water. Let it sit for 5 minutes to soften.
8. In another bowl, beat the egg whites until foamy. Add 1/2 cup of granulated sugar and 1/4 teaspoon of cream of tartar, and continue beating until stiff peaks form.
9. Microwave the gelatin mixture for 10-15 seconds, or until melted. Add it to the caramel mixture and stir until well combined.
10. Fold the egg whites into the caramel mixture until no white streaks remain.
11. Pour the mixture into the cooled pie crust and refrigerate for at least 4 hours, or until set.
12. In a chilled bowl, whip 1 cup of heavy cream with 1/2 teaspoon of vanilla extract until stiff peaks form.
13. Spread the whipped cream over the top of the pie and drizzle with additional caramel sauce, if desired.
14. Serve chilled.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Chilling time: 4 hours
Temperature:
Oven temperature: 350°F (175°C)
Serving size:
Makes 8 servings
Nutritional information:
Calories: 460
Total fat: 28g
Saturated fat: 16g
Cholesterol: 140mg
Sodium: 260mg
Total carbohydrates: 49g
Dietary fiber: 0g
Sugars: 39g
Protein: 4g
Substitutions for ingredients:
- Instead of a homemade pie crust, you can use a store-bought one.
- You can use light cream instead of heavy cream, but the texture of the pie may be slightly different.
- If you don't have cream of tartar, you can omit it.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the filling for extra crunch and flavor.
- To make a chocolate version of this pie, add 1/4 cup of cocoa powder to the caramel mixture before adding the egg yolks.
- For a salted caramel version, sprinkle the top of the pie with sea salt before serving.
Tips and tricks:
- Be careful when working with hot sugar syrup, as it can cause severe burns.
- Make sure to beat the egg whites until stiff peaks form, or the pie may not set properly.
- To prevent the whipped cream from melting, chill the bowl and beaters in the refrigerator before whipping.
Storage instructions:
Store the pie in the refrigerator, covered, for up to 3 days.
Reheating instructions:
This pie is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the pie on a decorative plate or cake stand, and garnish with a drizzle of caramel sauce and a dollop of whipped cream.
Garnishes:
- Caramel sauce
- Whipped cream
- Chopped nuts
- Sea salt
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
This pie is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the pie filling is too runny, it may not have set properly. Make sure to beat the egg whites until stiff peaks form, and refrigerate the pie for at least 4 hours before serving.
- If the caramel sauce becomes grainy, it may have been overcooked or stirred too much. Start over with fresh ingredients and be careful not to stir the sugar syrup once it starts boiling.
Food safety advice:
- Use a candy thermometer to ensure that the sugar syrup reaches the correct temperature.
- Store the pie in the refrigerator to prevent bacterial growth.
- Wash your hands and all utensils thoroughly before and after handling raw eggs.
Food history:
Chiffon pie was invented in the 1920s by Harry Baker, a California baker. The pie is made with a light and airy filling that is similar to a mousse, but with the addition of whipped egg whites. Caramel chiffon pie is a variation of this classic dessert that features a rich and creamy caramel flavor.
Flavor profiles:
- Sweet
- Creamy
- Caramel
- Light and airy
Serving suggestions:
This pie is best served chilled and makes a perfect dessert for any occasion, from a casual family dinner to a fancy dinner party.
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Taste: Sweet, Creamy, Caramelized, Rich, Smooth