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Suzanne's Pumpkin Chiffon Pie
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Small Box Vanilla wafers
/4 Cup Sugar
/2 Cup Finely−chopped pecans
Stick Butter; melted
−1/2 Cup Egg nog
Cup Mashed fresh pumpkin
/4 Cup Light brown sugar
Egg yolks
/2 Teaspoon Cinnamon
Pinch Nutmeg
Pinch Salt
Pinch Ginger
Envelope Unflavored gelatin
Teaspoon Pure vanilla extract
Egg whites
Cup Heavy cream
Tablespoon Bourbon
Ounce Pecan halves
Preheat the oven to 400 degrees. In a food processor, combine the vanilla
wafers, 1/4 cup of the sugar, and pecan pieces. Mix until the crust is
smooth and resembles a coarse texture. With the machine running, add the
butter and process until all of the butter is incorporated. Remove the crust
from the processor and press into a deep−dish 10−inch pie pan. Place the pan
in the oven and bake for 10 to 12 minutes or until the crust is set. In a
saucepan, combine the egg nog, pumpkin, brown sugar, egg yolks, cinnamon,
nutmeg, salt, and ginger together. Mix well. Place the pan over medium heat
and cook the mixture for 10 minutes, stirring constantly. Remove the pan
from the heat and sprinkle the gelatin over the filling. Whisk the gelatin
into the filling until the gelatin dissolves. Stir in the vanilla. Cover the
filling and refrigerate until cool. Using an electric mixer, whip the egg
whites until soft peaks form. Gradually add 1/4 cup of the sugar and
continue to beat until the peaks are stiff. Fold the egg whites into the
pumpkin filling. Spread the filling evenly over the crust and refrigerate
the pie for about 1 hour. Using an electric mixer, beat the heavy cream and
remaining sugar until the cream is whipped and medium peaks have formed.
Fold in the bourbon. Spread the whipped cream, evenly over the top of the
pie. Garnish the top of the pie with the pecan halves. this recipe yields
one 10−inch pie.
Suzanne's Pumpkin Chiffon Pie
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