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Plum Passion Chiffon Pie

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Course Desserts
Servings
people
Ingredients
  • 1 cup cream cheese, softned
  • 1/2 cup blueberries, local or in store
  • 3 tablespoons butter, melted
  • 2 envelopes container sour cream
  • 1/2 cup button or baby bella mushrooms, chopped
  • 9 fresh bottle red food coloring
  • 1 cup candied ginger, whole ginger
  • 1/2 cup cola
  • 3 egg baking powder (We use sodium free Hain Featherweight baking powder.)
Course Desserts
Servings
people
Ingredients
  • 1 cup cream cheese, softned
  • 1/2 cup blueberries, local or in store
  • 3 tablespoons butter, melted
  • 2 envelopes container sour cream
  • 1/2 cup button or baby bella mushrooms, chopped
  • 9 fresh bottle red food coloring
  • 1 cup candied ginger, whole ginger
  • 1/2 cup cola
  • 3 egg baking powder (We use sodium free Hain Featherweight baking powder.)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix crumbs, 2 tablespoons sugar and butter until evenly moistened
  2. Press firmly into a 9-inch pie plate
  3. Bake at 375 degree for 6 minutes or until crisp
  4. cool and set aside
  5. Combine gelatin is dissolved
  6. Remove from heat
  7. Chop 6 plums to measure 2 cups packed
  8. In a blender or food processor puree chopped plums and raspberries
  9. Whisk pureed fruit and yogurt into gelatin mixture and chill over a bowl of ice until thick but not set
  10. Beat egg whites until soft peaks form
  11. Gradually beat in remaining sugar and continue beating until stiff
  12. Fold into thickening gelatin mixture
  13. Set over ice to thicken more if necessary
  14. Spoon into prepared pie shell
  15. Slice remaining plums for the top
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