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Author Topic: Surinam Cherry Chiffon Pie  (Read 1930 times)

dongeorgio

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Surinam Cherry Chiffon Pie
« on: April 07, 2014, 09:13:03 PM »
Surinam Cherry Chiffon Pie




The original recipe calls for surinam cherry juice, but  this was made with some fruit pulp. Rinse the cherries and remove stems and flowery ends. Using quick pulses, process a few times then pick the seeds out. The flecks of cherry throughout the pie makes for a pretty presentation when cut and served.

1 pie crust, 9-10 inch diameter, baked and cooled
1 tablespoon unflavored gelatin powder
cup cold water
4 large eggs, separated
1 cup granulated sugar
3/4 cup surinam cherry pulp (about 1 cup fruit)
1 cup whipping cream, sweetened with powdered sugar and whipped to soft peaks

Soften the gelatin in 1/4 cup water. Beat the yolks together with HALF of the sugar and add the fruit pulp. Cook over medium heat until thick, stirring constantly. Add the softened gelatin and stir until dissolved. Cool and set aside.

Whip the egg whites until frothy then gradually add the remaining amount of sugar, beating until peaks begin to hold their shape. Fold beaten whites into cherry mixture and fill pie shell. Chill until firm. Top with prepared whipped topping just before serving. Serves 8-10.


http://www.eattheweeds.com/surinam-cherry-only-ripe-need-apply/
« Last Edit: April 07, 2014, 09:14:52 PM by dongeorgio »
George
Parkland - South Florida

bsbullie

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Re: Surinam Cherry Chiffon Pie
« Reply #1 on: April 08, 2014, 11:38:15 PM »
So have you made and tried it?
- Rob

dongeorgio

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Re: Surinam Cherry Chiffon Pie
« Reply #2 on: April 09, 2014, 05:17:24 AM »

Who do you think I am . . . Betty Crocker?  I put these recipes on here so I can link the Facebook page to the forum ;)    It does look good though and I am swimming in surinam cherries.  Maybe I will step outside of my comfort zone and make one this weekend.  If it doesn't hospitalize me, I will let you know. 
George
Parkland - South Florida

 

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