Lemon Chiffon Bee Pie
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This year for Easter I wanted to make something fresh and light for dessert. I landed on a Lemon Chiffon Pie designed to look like a beehive. Here you will find detailed description to make this pie
Supplies
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- 1 box chocolate-covered raisins
- white chocolate melting wafers
- Yellow food coloring
- 1/4cup blanch slivered almonds
- 2 9" pie crust
- 1/4 cup cold water
- 1 package (2 1/4 teaspoons) unflavored powdered gelatin
- 1 cup clover honey, divided
- 1 cup fresh lemon juice, strained, divided
- 1 tablespoon finely grated lemon zest
- 4 large egg yolks
- 2 cups heavy cream, divided
- 1/4 and 5 tablespoons confectioners’ sugar, divided
- 1 teaspoon vanilla extract
- Bubble wrap, to set
- Lemon wheels, to garnish, optional
- Beans for weight on pie
Pie Crust Step 1
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- Unroll one of your pie crusts. Roll out flat as the edges do curl up a bit
- Place you pie crust in a 9" pie plate
- Gently form the crust to the pie plate
- Cut away the excess on the edges
- Use a fork to prick the pie crust to allows the steam to escape so the pie crust doesn't puff up in the oven.
Pie Crust Step 2
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- Roll out the second pie crust and roll flat
- use a ruler and make a 1/8 inch notch on the dough with a knife
- Repeat till you have three long strands of pie crust
- Pinch the ends together on one side and spread out the 3 strands
- begin to braid them
- once braided take a fork and prick the crust around the edge of the crust
- take a small amount of water and rub it over the pricks you just made
- take you braid and affix it to the edge of the pie
- repeat till you have braid all around the edge
Blind Bake Pie Crust
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- Turn you oven to 400 degrees
- Take a piece of parchment paper and cut it into a circle that overlaps the edges of your pie crust
- Next grab your beans or you can use pie weights if you have them
- Place them in your pie and place it in the oven
- Bake for 7 minutes then take out and remove the beans and parchment paper.
- Place the pie back in the oven to bake for another 7 minutes till bottom is cooked and the edges are light brown
Pie Filling Part 1
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- Pour 1/4cup cold water into a saucepan and sprinkle all over with gelatin.
- Let the mixture sit until the gelatin absorbs all of the water, about 5 minutes.
- Whisk in 3/4cup of the honey,
- Whisk in 3/4 cup lemon juice,
- Whisk 1 Tablespoon lemon zest
- Whisk in the remaining 4 egg yolks
- Before you put the mixture on heat create an ice bath in a bowl that can hold your pan you are using
- Set that aside (I find it easier to place the ice bath in the sink)
- put the saucepan over medium heat and cook for about 6-8 minutes, stirring constantly, until the mixture has thickened slightly.
- Don't let the mixture come to a full boil. It will continue to thicken much, much more as it cools.
- Immediately transfer the saucepan to the ice bath to let cool until the lemon mixture is cold to the touch.
- Whisk occasionally to make sure the mixture is cooling evenly.
Pie Filling Part 2
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- Place 1-1/2 cups of the cream into a bowl or you stand mixer
- Sift in 1/4 cup of the confectioner's sugar
- You are going to do this till soft peaks form
- Mix in 1 teaspoon vanilla extract and beat again until stiff peaks form
- Take the mixture out of the ice bath and slowly put a small amount in your stiff peaks
- Fold the mixture in, do not stir or you will deflate the stiff peaks you have made
- Keep doing this till all the mixtures are combined
Assembling Pie
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- Fill your pie with the lemon mixture
- Get your bubble wrap and measure out a section the same size as the pie plate
- Cut around the edges of the bubble wrap so you have circle
- Place your pie in the freezer for at least 4 hours but I leave it in over night
Bee Decorations
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- Take a pan and lay down some parchment paper
- Place a few chocolate covered raisins on the parchment paper
- Take you white candy melts and place a few in a microwave safe bowl or a mini fondue pot I bough at Walmart
- If you are doing this in the microwave do so in 30 second intervals and mixing in between those 30 seconds
- If you have a fondue pot just wait till the mixture is melted
- add a drop of food coloring. Remember you can always add more food coloring but you can't take it away
- Once you have your desired yellow take either a fork or tooth pick and create yellow lines across the chocolate covered raisins till you get the yellow lines on a bee
- Take your almond slivers and dip one end in the candy melts then affix them on the side of the chocolate covered raisins to complete your bee
Lemon Honey Glaze
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- After your pie has been in the freezer for 4 hours or overnight
- slowly remove the bubble wrap from the pie
- Set the pie aside and combine 1/4 remaining lemon juice and 1/4 remaining honey
- Place in a microwave safe bowl and heat for 30 seconds
- Let the mixture cool and brush over your pie filling
Final Decorations
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- In a large bowl, whisk the remaining 3/4 cup cream and 5 Tablespoons confectioner's sugar
- Once stiff peaks form you can start decoration
- You can do this to your liking but I placed three dollops of the whipped cream on the pie
- Take a lemon and cut two slices off it
- Remove any seeds and cut from the center out with a knife
- Separate the lemon wheel and place on the pie
- Start to position your bees on your pie in any formation