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Pawpaw Chiffon Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.1306
Energy (kCal)1294.61
Carbohydrates (g)162.4612
Total fats (g)60.9891
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soften gelatin in cold water. | 2. Combine the ½ cup sugar with the salt, egg yolks, and milk in the top of a double boiler. | 3. Cook over boiling water, stirring constantly, until mixture coats a spoon. | 4. Remove from heat and stir in softened gelatin and pawpaw puree. | 5. Chill until a spoonful holds its shape (about half an hour). | 6. Beat the egg whites stiff with ¼ cup of white sugar. | 7. Fold egg whites and half of the whipped cream into the filling. | 8. Pour into the baked pastry shell. | 9. Spread remaining whipped cream on top of pie. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gelatin 1 1/2 1/2 - - - -
    cold water 1/4 cup 0.0 0.0 0.0 0.0
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    salt 1/2 teaspoon - - - -
    egg yolk 3 beaten 164.22 1.8309 8.0886 13.5354
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    pawpaw 1 cup - - - -
    egg white 3 51.48 0.7227 10.790999999999999 0.1683
    white sugar 1/4 cup 193.5 49.99 0.0 0.0
    heavy cream 1 cup whipped 408.0 3.2880000000000003 3.408 43.29600000000001
    pastry shell cracker crust will work 9 inches baked - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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