pomegranate-winter-chiffon-pieSUMMARY – light and fluffy with whipped egg whites and whipped cream. Beautifully pink, but tart pomegranate keeps this dessert sophisticated and not girly. Perfect for the holiday season, but I could imagine this with other fruit juice in different seasons.

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This pie reminded me of my childhood.

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My paternal grandmother made jello salads. Her two specialties were orange jello with grated carrots and pineapple, and red (I think cherry?) jello with chopped marachino cherries and walnuts.

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They weren’t quite desserts, but they weren’t quite salads either.

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It also reminds me of my mother’s pumpkin chiffon pie. I think I talked about this when we made the pumpkin pecan pie.

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My maternal grandmother and her sister, and now my mother and her cousin, made and still make Mrs. Eisenhower’s pumpkin chiffon pie for the holidays. Yes, the pie that my roommate calls “pudding in a shell”.

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The first time I had regular baked pumpkin pie I was traumatized by it, and realized that our family does things a little different than other families. Which kind of explains a few things about my personality!

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And now you also see how my mind works sometimes.

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If you combine red jello salad with pumpkin chiffon pie, two clear and different food memories, you end up with this pie!

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I went with Marie and made the cookie crust. Because I thought the baked meringue crust would be too stressful.

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I also pressed the dough into my square tart pan.

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Because the last time I rolled out cookie dough crust it was a giant project. And again, no desire for a giant project.

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BTW the Serious Eats blog showed a new way to blind bake pastry using sugar and foil. Great technique! Now I have toasted sugar!

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I didn’t want to overmix the egg whites and the whipped cream and completely deflate it. The chiffon was not at all homogeneous!

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I like the pink stripes in the tart filling. And, like Marie, I found that it had separated the next day.

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I had enough extra chiffon that I poured it into two bowls and had a cooks treat. Which makes me think that the chiffon could be made with other juice. Cherry, strawberry, blueberry … I am thinking summer parfaits. Mmmmmmmmm.

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Last, the tartness and pie color also reminded me a bit of cranberry (or bogberry *cough* ugh) without using cranberries. Win!