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Рецепт Pumpkin Chiffon Meringue Pie
by Global Cookbook

Pumpkin Chiffon Meringue Pie
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  Порций: 6

Ингредиенты

  • 1/2 c. lowfat milk
  • 1 env unflavored gelatin 1 1/4 c. canned pump
  • 1/2 c. brown sugar firmly packed 2
  •     whites
  • 1/2 tsp salt 1/4 c. sugar
  • 1/2 tsp cinnamon 1/2 c. heavy cream whipped
  • 1/2 tsp nutmeg 1/2 c. minced toasted almonds
  • 1/4 tsp ginger (optional)
  • 2 x egg yolks slightly beaten 1
  • 9 x inch meringue shell

Инструкции

  1. Preparation Time: 30-40 minutes.
  2. Chilling Time: 2-3 hours.
  3. Kitchens Combine gelatin, brown sugar, salt, and spices in top of double boiler. Stir in egg yolks, lowfat milk, and pumpkin. Cook over warm water 5 min, stirring constantly. Remove from heat; refrigeratetill slightly thickened. Beat egg whites till foamy; add in sugar, a Tbsp. at a time, beating well after each addition; continue beating till stiff peaks form; fold into pumpkin mix. Mix in whipped cream and almonds. Turn into cooled meringue shells. Refrigerateabout 2-3 hrs, or possibly till hard. Garnish with meringue mounds.
  4. MERINGUE SHELL: Prepare 1 packet meringue mix according to directions for meringue shells. Spoon 8 tiny mounds onto heavy brown paper or possibly aluminum foil on a cooky sheet. Spread remaining mix onto bottom and sides of lightly greased 9-inch pie pan. Bake shell and meringues as directed on package. Cold.