Chocolate Pumpkin Chiffon Pie
Total Time: 30 mins
Preparation Time: 30 mins
Ingredients
- Servings: 8
- 6 tablespoons unsalted butter, melted
- 24 oreo cookies, finely ground
- 1 (1/4 ounce) envelope unflavored gelatin
- 2 tablespoons water
- 1 1/4 cups pumpkin puree
- 1 cup evaporated milk
- 3/4 cup light-brown sugar, packed
- 4 egg yolks
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3/4 cup heavy cream
- chocolate curls (optional)
Recipe
- 1 crust: in a medium-size bowl, stir melted butter into cookie crumbs until moistened. press into the bottom and up the sides of a 9-inch deep-dish pie plate. refrigerate until ready to fill.
- 2 filling: in a small glass measuring cup, sprinkle gelatin over water. let stand.
- 3 in a heavy-bottomed medium-size saucepan, whisk together pumpkin puree, evaporated milk, brown sugar, egg yolks, pumpkin pie spice and salt until smooth. cook over medium heat, whisking, for 8 minutes or until temperature registers 140 degrees on an instant-read thermometer. continue stirring over low heat for 3 minutes, maintaining 140 degrees.
- 4 microwave gelatin mixture on high for 10 seconds, until melted. whisk into the pumplin mixture and remove from heat.
- 5 pour filling into a large bowl. set into a larger bowl of ice water and cool for 10 to 12 minutes, stirring occasionally, until the consistency of honey.
- 6 whip cream on medium high until stiff peaks form. gently fold into the cooled pumpkin mixture. pour filling into the cooled crust. refrigerate overnight.
- 7 garnish with chocolate curls, if desired. allow to stand at room temperature for 15 minutes. with a very sharp knife, cut into 8 servings.
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