7/28/2013Posted by Chrisi
Over the 4th of July weekend, my husband and I moved into a new house. Shortly afterward, my father drove up from Atlanta to help us get settled. He brought with him blueberries from my grandmother’s yard. Each summer these tasty berries make it into one of my pies (see Blueberry + Lime Lattice Pie). This year, I decided to try something a little different… a blueberry chiffon pie. I’ve had great success with chiffon pies in the past. Watermelon chiffon pie is somewhat of a 4th of July weekend tradition (as are porch swing cocktails). I’ve also made lemon chiffon pies—one of which made it to a dinner party attended by a famous Hollywood producer.
Chiffon pies are perfect for summer! They are so light and airy that your mind is tricked into believing that they are practically calorie free. Of course, heavy cream is the ingredient responsible for the pie’s creamy, airy goodness. This recipe also throws in some sweetened condensed milk for good measure, which I thought would make the pie overly sweet. No so! In fact, the light sweetness of the filling and saltiness of the graham cracker crust is a nice complement. The sweetened condensed milk, however, does add firmness to the pie. The texture falls somewhere between a traditional chiffon and a cheesecake. In fact, if you look at the photo in the original post (The Prepared Pantry), you might think the recipe is for blueberry cheesecake, especially since the original author used a springform pan. Personally, I’m terrified of springform pans, even though I have never used one. I just envision that my delicate crust will stick to the sides, buckle and collapse. So, I made this pie in a ceramic pie pan.
I should also caution… every ingredient, every bowl, every utensil, should be chilled. This important aspect was not mentioned in the original post. In fact, the directions recommended that the warmed blueberry/gelatin/sweetened condensed milk mixture be cooled “slightly” before it was folded into the whipped cream. My mixture was barely warm and still the whipped cream separated slightly. This did not negatively affect the taste or firmness, but (I thought) it reduced the creaminess of the filling. My husband insisted that the slight graininess was from the blueberry seeds and had nothing to do with the cream. I’ll test this hypothesis by replacing the blueberries with peaches and chilling everything. I think the base of the pie will work with any fruit. On to another pie pursuit!
· 2 cups whipping cream
· 1/4 cup organic sugar
· 16 ounces of fresh blueberries, pureed
· 2 envelopes unflavored gelatin
· 1/2 cup sweetened condensed milk
In a small saucepan over medium heat, mix the pureed blueberries and gelatin until dissolved. Remove from heat and stir in the sweetened condensed milk. Refrigerate until slightly cooled but do not allow the gelatin to set. In a mixer, beat the whipping cream until soft peaks form. Add the sugar and beat until stiff peaks form. Gently fold the fruit mixture into the whipped cream. Poor the filling into the chilled graham cracker crust. Refrigerate for an hour or more until the pie is set.