Rio Lemon Chiffon Pie Recette

Prepare for a tastebud explosion! This Rio Lemon Chiffon Pie is a fluffy, lemony masterpiece swirled with decadent chocolate. Imagine layers of light-as-air lemon chiffon, enriched with a hint of zesty lemon peel, and generously drizzled with rich, semi-sweet chocolate. This isn't your average pie; it's a showstopper, perfect for impressing friends and family. Our updated recipe features a luscious chocolate crust and an increased filling for an even more unforgettable experience. While it requires a bit of effort, the result is well worth it – a truly heavenly dessert! #lemonpie #chocolatepie #chiffonpie #desserts #baking #recipe

Préparation 45 min

Cuisson 210 min

Calories 538.1 kcal

Protéines 16g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Rio Lemon Chiffon Pie

Chocolate Cookie Pie Crust
Unflavored Gelatin
1 ½ cups (300g) granulated sugar
¼ cup (60ml) cold water
Eggs
½ teaspoon salt
½ cup (120ml) fresh lemon juice
Zest of 1 large lemon
Semisweet Baking Chocolate
Vegetable Shortening
Whipping Cream

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Comment préparer Rio Lemon Chiffon Pie

In a double boiler, dissolve 1 packet (2 teaspoons) of unflavored gelatin with ¾ cup (150g) granulated sugar and ¼ cup (60ml) cold water.
In a separate small bowl, whisk 4 large egg yolks lightly. Gradually whisk the yolks into the gelatin mixture along with ½ teaspoon salt and ½ cup (120ml) fresh lemon juice.
Cook over simmering water, stirring constantly, for 5 minutes, or until the mixture thickens slightly and coats the back of a spoon.
Pour the mixture into a large bowl and stir in the zest of 1 large lemon.
Place the bowl in a larger bowl filled with ice water to speed up the setting process. Chill, stirring frequently, for 5-7 minutes, or until the mixture thickens to the consistency of unbeaten egg whites.
While the gelatin mixture chills, melt 6 ounces (170g) semi-sweet chocolate chips and 2 tablespoons (30g) vegetable shortening in a microwave-safe bowl in 30-second intervals, stirring until smooth.
In a clean, dry medium bowl, beat 4 large egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¾ cup (150g) granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
In another bowl, beat 1 cup (240ml) heavy cream with an electric mixer until stiff peaks form.
Gently fold the whipped cream into the thickened gelatin mixture, followed by the meringue, until no streaks remain.
Pour one-third of the mixture into a 9-inch chocolate pie crust, creating slightly raised mounds. Drizzle with one-third of the melted chocolate.
Repeat layers two more times, ending with a final drizzle of melted chocolate.
Refrigerate the pie for at least 4 hours, or preferably overnight, until completely firm.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

189g

Fat

72g

Carbs

19g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Vegetarian Baking

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Questions fréquentes

Combien de temps faut-il pour préparer Rio Lemon Chiffon Pie ?

Rio Lemon Chiffon Pie prend environ 255 minutes du début à la fin — environ 45 minutes de préparation et 210 minutes de cuisson.

Combien de calories contient Rio Lemon Chiffon Pie ?

Rio Lemon Chiffon Pie contient environ 538.1 calories par portion, avec environ 16 g de protéines, 19 g de glucides et 48 g de lipides.

De quels ingrédients ai-je besoin pour Rio Lemon Chiffon Pie ?

Les principaux ingrédients de Rio Lemon Chiffon Pie sont Chocolate Cookie Pie Crust, Unflavored Gelatin, Sugar, Water, Eggs, Salt. Consultez la liste complète avec les quantités ci-dessus.