barbara's pumpkin chiffon pie - dee dee's
(2 ratings)
Another wonderful recipe that my sister in law makes. Barbara is a wonderful baker to say the least! And this is a favorite for ALL that have experienced it. I'm not a big fan of the traditional pumpkin pie, but I love this one.
(2 ratings)
method
Stove Top
Ingredients For barbara's pumpkin chiffon pie - dee dee's
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4 tspplain gelatin
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1/2 ccold water
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1 csugar
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1/2 tspsalt
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1/4 tspcinnamon
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dashcloves
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1/8 tspnutmeg
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2 ccanned pumpkin
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6egg yolks, beaten
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1tall can evaporated milk
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6egg whites
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6 Tbspsugar
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1 tspvanilla
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1 ctoasted coconut
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1baked pastry shell
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whipped cream for topping
How To Make barbara's pumpkin chiffon pie - dee dee's
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1Sprinkle gelatin over water to soften, about 5 minutes.
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2Blend next 6 ingredients in top of double boiler, stir in pumpkin, yolks and milk. Beat with rotary beater until thoroughly blended. Remove and wash beaters. Place over boiling water; cook and stir with a wooden spoon until thick and very smooth, about 5 minutes. Remove from heat; stir in gelatin until dissolved.
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3Cool by setting in pan of ice cold water until it looks like thick honey, but not congealed.
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4Beat egg whites to stiff foam; add the 6 Tbsp. Sugar gradually, beating to a stiff, glossy meringue. With a rubber spatula, cut and fold meringue into pumpkin mixture lightly but thoroughly. Add ¾ cup coconut and vanilla.
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5Turn mixture into baked pastry shell, quickly spreading out level, chill until set, 2 to 3 hours before cutting. Top with whipped cream and remaining coconut.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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