Chiffon pies are an old school dessert; with their signature airy, mousse-like fillings they are light enough to have even at the end of a heavier meal. This ackee version is easy to make, using a no bake press in crust. The flavour of the ackee is mild and nutty with the caramel providing a delicious complement.
I didn’t grow up eating pie for dessert. I made a lime meringue pie for my moms birthday once as a child that she still raves about today and from time to time we would do apple pies with crumb topping. Our desserts were typically cake, ice cream or puddings.
When I moved to North America however, that changed and I came to make a special place in my heart for pies. Hands down, creamy desserts are my favourite. The only contest here is during the summer when fruit filled desserts take a close second place. Chiffon pies are pretty much a mousse in a pie shell and so are an easy favourite for me.
Easy as pie?
Pies can be a bit involved when you make your own crust but to keep it simple I opted to use a press in crust. My coworker was selling Girl Scout cookies for her daughter and since I was a Girl Guide (and top cookie seller when I was in high school) I supported her and bought a couple different types. I used the Trefoils which are shortbread cookies but you can use whichever cookie you like.
Ackee chiffon pie with no baking required!
The best part of this recipe is how quickly it can be put together!
Press the crumbs in to the tin and set it in the fridge while you work on the filling. Once the filling is made pour it into the set crust, chill till firm and you’re good to go.
I use agar agar flakes instead of the traditional gelatin here and instructions are given should you want to sub gelatin for the agar. But I like how quickly agar sets up.
What do you think? What’s your favourite pie?
As always, feel free to share your thoughts in the comments section below. If you make this or any of the recipes from this site, be sure to #amazingackee and @amazingackee so I can see your posts across social media.
Until next time, thanks for stopping by 😊
Ackee Chiffon Pie
Ingredients
For the crust:
- 1 box Shortbread cookies I used the Girl Scout Trefoil cookies*
- 4 tbsps Butter melted
For the filling:
- 1/3 cup Sugar I used cane sugar
- 1 1/2 tsps Agar agar flakes heaped (you can substitute 1 1/2 tsp gelatin powder, see notes)
- 3/4 cup Milk
- 3/4 cup Parboiled ackee or canned,
- Splash of good Vanilla extract
- Splash of good Almond extract
- Pinch of salt optional (omit if using canned ackees)
- 3/4 cup Whipping cream
To garnish:
- Whipped cream lightly sweetened
- Caramel sauce store bought or homemade
Instructions
To make crust:
- Crush cookies in food processor or by putting them in a zip top bag and smashing them with a rolling pin.
- Pour into a bowl and stir in melted butter, be sure to mix well.
- Press into pie tin and chill while working on the filling
To make filling:
- Combine sugar, agar agar flakes and milk in a saucepan. Cook over medium heat until the mixture boils and the sugar and agar dissolve.
- Place ackees in a blender and pour over the warm milk. Blend till smooth. Add extracts and salt if using.
- Pour into a bowl and set aside to cool briefly.
- In the meanwhile, whip cream to medium-stiff peaks.
- When the ackee mixture has cooled slightly, whisk in half of the whipped cream to lighten the mix
- Then fold in the remaining cream in two additions being careful not to overmix (nothing bad will happen if you do, the filling will just have less volume, it will still taste great)
- Pour into prepared pie shell and smooth the top.
- Chill overnight or till set.
To finish:
- Drizzle top of pie with caramel sauce and pipe a whipped cream border around the edge
- Enjoy!
Notes
