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Ackee chiffon pie with caramel sauce

Ackee Chiffon Pie

The filling of this no bake pie is airy and mousse-like in texture. It’s lightly sweetened and topped off with caramel sauce and whipped cream.
Course Dessert
Cuisine American, caribbean, jamaican
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 25 minutes
Servings 8 people
Author Chantal

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:

  1. Crush cookies in food processor or by putting them in a zip top bag and smashing them with a rolling pin.
  2. Pour into a bowl and stir in melted butter, be sure to mix well.
  3. Press into pie tin and chill while working on the filling

To make filling:

  1. Combine sugar, agar agar flakes and milk in a saucepan. Cook over medium heat until the mixture boils and the sugar and agar dissolve.
  2. Place ackees in a blender and pour over the warm milk. Blend till smooth. Add extracts and salt if using.
  3. Pour into a bowl and set aside to cool briefly.
  4. In the meanwhile, whip cream to medium-stiff peaks.
  5. When the ackee mixture has cooled slightly, whisk in half of the whipped cream to lighten the mix
  6. 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)
  7. Pour into prepared pie shell and smooth the top.
  8. Chill overnight or till set.

To finish:

  1. Drizzle top of pie with caramel sauce and pipe a whipped cream border around the edge
  2. Enjoy!

Recipe Notes

*You can use any shortbread or sandwich cookie you like. In such a case you may have to reduce the amount of butter used. Start with half the butter, check the crumbs then add a little more at a time checking the crumbs as you go. To test if you have enough butter, scoop a bit of the mix into your hands and squeeze it together, it should hold together on its own when you let it go.

**Reduce to 1/2 cup if a firmer, less airy pie is desired

To substitute gelatin:

You won’t need to boil the gelatin in the same way you do for the agar flakes. Sprinkle them gelatin over half the amount of milk and let bloom. Once the sugar in the other half of the milk has dissolved, add gelatin-milk mix and heat till the gelatin melts. Proceed with the recipe.