Pecan Chiffon Pie
Indulge in the light and nutty charm of Pecan Chiffon Pie, a heavenly dessert that combines the airy texture of chiffon filling with the rich, buttery goodness of pecans. This no-bake filling starts with a delicate blend of egg yolks, brown sugar, and milk, thickened with unflavored gelatin and infused with the nuttiness of finely chopped pecans. The whipped egg whites are folded in for that signature fluffy consistency, creating a melt-in-your-mouth experience. Topped with luscious homemade whipped cream and a garnish of toasted pecans, this pie is as elegant as it is satisfying. Perfect for special occasions or holiday gatherings, this pecan pie alternative offers a unique twist to traditional pecan dessert recipes. Serve it chilled for a refreshing and unforgettable treat that’s sure to impress!
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Recipe Information
Ingredients
- 1 piece Pie crust (9-inch, baked)
- 1 packet Unflavored gelatin
- 2 tablespoons Cold water
- 3 large Egg yolks
- 0.5 cup Brown sugar
- 0.75 cup Milk
- 1 teaspoon Vanilla extract
- 0.5 cup Pecans, finely chopped
- 3 large Egg whites
- 0.25 cup Granulated sugar
- 0.75 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.25 cup Toasted pecans (for garnish)
Instructions
Sprinkle the unflavored gelatin over 2 tablespoons of cold water in a small bowl and let it sit for 5 minutes to bloom.
In a medium saucepan, whisk together the egg yolks, brown sugar, and milk. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5-7 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved.
Mix in the vanilla extract and finely chopped pecans. Let the mixture cool to room temperature, stirring occasionally to prevent clumps.
In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
Gently fold the egg whites into the cooled pecan mixture until combined. Be careful not to deflate the egg whites.
Pour the mixture into the baked pie crust and smooth the top. Refrigerate the pie for at least 3 hours or until set.
Just before serving, whip the heavy cream with the powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie.
Garnish with toasted pecans on top. Slice and serve chilled.
Nutrition Facts
Calories |
3230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.8 g | 254% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 305.3 g | 111% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 153.5 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 450 mg | 35% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1075 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
