Triple Berry Mango Chiffon Pie: A Symphony of Flavors
5 hours 30 minutes
1137 reads
About Triple Berry Mango Chiffon Pie: A Symphony of Flavors
Get ready for a symphony of summer flavors! This Triple Berry Mango Chiffon Pie is a showstopper, boasting layers of tangy raspberry, sweet peach, and tropical mango chiffon nestled on a crisp cranberry crust.Imagine the airy lightness of lime-infused whipped cream crowning this masterpiece. From casual brunches to elegant holiday feasts, this dessert is a guaranteed crowd-pleaser.Each bite delivers a delightful dance of textures and tastes – the tang of berries, the sweetness of mango and peach, the creamy richness of the whipped topping, and the satisfying crunch of the crust. Prepare to be amazed!
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Recipe Time & More
Prep4 hours 30 minutes
Cook1 hour
Total5 hours 30 minutes
Ingredients
Cranberry Crust
- 10 oz Pastry Flour
- 7 oz Shortening
- 1 cup Cranberries ground
- 3 tbsp Water cold
- 1 tbsp Sugar
- 1.5 tsp Salt
Fruit Filling
- 7 oz Raspberries frozen
- 3 oz Peaches frozen
- 3 oz Mango frozen
- 3 tsp Corn Flour 1 tsp per fruit
- 9 tbsp Water 3 tbsp per fruit, cold
- 3 tsp Gelatin 1 tsp per fruit
- 3 tsp Lemon Juice 1 tsp per fruit
- 3 oz Egg Whites from 6 small/medium eggs or 4 large eggs
- 3 tbsp Sugar
Lime Whipped Cream
- 8 oz Heavy Cream
- 2 oz Sugar granulated
- 1 Lime juiced and zested
Instructions
Make the Cranberry Crust
- In a mixer, combine the pastry flour and shortening until just mixed.
- In a separate bowl, dissolve the sugar and salt in cold water.
- Add the ground cranberries and the dissolved sugar-salt mixture to the flour mixture in the mixer.
- Mix until the dough comes together in a ball. Do not overmix.
- Place the dough in a greased bowl, cover with plastic wrap, and refrigerate for at least 4 hours.
- On a lightly floured surface, roll out the chilled dough to your desired thickness.
- Transfer the dough to a pie pan and gently press it into the bottom and up the sides. Trim any excess dough.
- Dock the bottom of the pie crust with a fork. This prevents the crust from puffing up during baking.
- Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. This helps the crust maintain its shape.
- Bake in a preheated oven at 375°F (190°C) for 10-20 minutes, rotating halfway through.
- Remove the pie weights and parchment paper and bake for another 5-10 minutes, or until the crust is golden brown.
- Let the crust cool completely at room temperature before adding the filling.
Prepare the Fruit Fillings
- Thaw the frozen fruits separately and collect their juices in separate saucepans. If a fruit doesn't release much juice, puree it and add it to the saucepan.
- For each fruit, whisk together 1 tsp of cornstarch with 3 tbsp of cold water to create a slurry.
- Bring the fruit juice or puree to a simmer over medium heat. Add the cornstarch slurry and cook, stirring constantly, until thickened.
- In a small bowl, bloom 1 tsp of gelatin in 3 tbsp of cold water for each fruit. Add the bloomed gelatin and 1 tsp of lemon juice to the thickened fruit mixture. Stir until dissolved.
- Remove from heat and let cool slightly.
Whip the Egg Whites
- In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add the sugar while beating until glossy.
Assemble the Pie
- Divide the whipped egg whites evenly among the three fruit mixtures. Gently fold the egg whites into the fruit mixtures using a spatula, being careful not to deflate the egg whites.
- Pour the fruit fillings into the cooled pie crust, layering them one at a time. Allow each layer to set for about 30 minutes in the refrigerator before adding the next.
- Refrigerate the pie for at least 1 hour before adding the whipped cream topping.
Make the Lime Whipped Cream
- In a chilled bowl, combine the heavy cream, granulated sugar, lime juice, and lime zest.
- Whip with an electric mixer until soft to stiff peaks form.
- Pipe or spread the whipped cream over the chilled pie.
Recipe Notes
Good To Know
- For a gluten-free version, try a parfait of the filling. Keep the different fruit layers separate for a visually appealing presentation, and use a piping tip for the whipped cream.
- Any fruit can be substituted.
- Different flours have different ratios, so they can be substituted if needed, but the amount may not be exactly the same.
- Adding food coloring to enhance the colors of the layers is optional but can improve the presentation.
- For a striking presentation, arrange thin slices of fresh mango and peach in a decorative spiral on top of the chiffon filling just before serving, and scatter a few whole raspberries for extra color and texture.
- If raspberries are particularly tart, toss them with a teaspoon of sugar and let them macerate for 10 minutes before layering them into the pie; this balances the pie’s overall sweetness.
- For added intrigue, fold a handful of finely chopped dried cranberries into the chiffon filling for added texture and a tangy flavor.
- To prevent a soggy crust, brush the baked pie shell with a thin layer of melted white chocolate and let it set before adding the chiffon filling.
Expert Tips
- Use high-quality, in-season fruit for the best flavor and texture. Ripe but firm fruit will hold its shape better.
- Chill the pie thoroughly before serving for cleaner slices and a more refreshing taste.
- If making your own whipped cream, ensure the cream is very cold for optimal whipping.
Storage Instructions
- Store leftover pie in an airtight container in the refrigerator for up to 3 days. For best quality, consume within 24 hours.
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Recipe Nutrition
Calories: 640kcalCarbohydrates: 131gProtein: 18gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 428mgFiber: 4gSugar: 32g
Melissa Neuman
Articles: 1
5 Comments
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Absolutely mouthwatering! Great share.
Wow, this looks fantastic!
This looks so tasty! Thank you.
This is awesome! Can’t wait to cook it.
This looks so good! Appreciate the share.