Oh man. You have to try this. Currant chiffon pie. If you don’t have currants, sub another juice like lemon, orange, or grape or raspberry or…anything. Just make this pie, once in your life. It’s creamy, fluffy, melty, and tart, the perfect foil for a flaky pastry crust or graham cracker crust.
Seriously. Dude. Eat this pie and die happy.
This pie will drive you to eat when you’re not hungry. One slice is good, two better, three divine. Consume only in public or with other safeguards nearby.
reverse engineering a mid-twentieth century recipe
Grandma (Dad’s mom) used to make this currant pie, in a convenience-food version using lemon Jell-O and Dream Whip. I wanted to recreate it using less-processed foods, and it was a bit of a challenge at first.
First, we always called it currant cream pie.
Reseaching cream pies on the internet taught me three things:
1. Always turn on SafeSearch when googling phrases like “cream pie.” I cannot emphasize this enough.
2. It wasn’t a cream pie. It was a chiffon pie.
3. No currant juice-specific pie recipes exist anywhere on the intertubes. They all used whole berries. Which didn’t make sense to me, as currants have nasty raspberry-like seeds. And you know what I think of those.
I turned to a cookbook I always seem to forget about: the Good Housekeeping Illustrated Cookbook. It’s not trendy, vegetarian, whole grain, or frou frou, so it languishes on the shelf. What it does have, however, is basic recipes for everything, in spades. And it had a few chiffon pie recipes. The ones closest to my needs were a lemon chiffon pie and an orange chiffon pie.
Currants are not as tart as lemons, nor as sweet as orange juice, so I had to play with the sugar amounts a bit. The recipes also differed in that one called for 4 eggs, one for 3. So I did a trial run, with 4 eggs and a cup of sugar. It filled a 10-inch pie plate to the brim, but was a bit sweet and a bit eggy.
So I tried again, with the result here, using 3 eggs and 3/4 cup sugar. Dad and I agreed you could cut another 1/8 to 1/4 cup of sugar for more tartness.
on the bright side, you’ll master beating egg whites and whipping cream
Chiffon pies rely on gelatin for stability…
In this recipe you’ll do all those, plus Read more on currant chiffon pie…