The best delicious Pumpkin And Chocolate Chiffon Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin And Chocolate Chiffon Pie recipe today!
Hello my friends, this Pumpkin And Chocolate Chiffon Pie recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin And Chocolate Chiffon Pie is amazingly delicious, and addictive, everyone will be asking for more Pumpkin And Chocolate Chiffon Pie.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin And Chocolate Chiffon Pie.
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-CRUST-
2 tb Crisco shortening
1 c Semi-sweet chocolate morsels
1 c Finely chopped nuts
FILLING
1 Envelope unflavored gelatin
1/4 c Sugar
1 c Canned pumpkin
1 ts Salt
1/2 ts Ground cinnamon
1/4 ts Grated nutmeg
1/2 c Heavy cream; whipped
2 Eggs; separated
1 ts Vanilla extract
1/2 c Sugar
Chocolate shavings; for
-garnish
Melt the chocolate morsels and Crisco over hot, but not boiling, water in a
double boiler. Mix well. Stir in walnuts. Press over bottom & sides of a
foil-lined 9″ or 10″ pie pan. Chill in refrigerator until firm (about 1
hour). Lift shell from pie pan, peel off foil and replace in pie pan. Fill
with pumpkin chiffon filling.
In a large sauce pan, combine sugar, gelatin, salt, cinnamon and nutmeg.
Stir in milk, egg yolks and pumpkin. Cook over medium heat until mixture
boils and gelatin dissolves. Remove from heat. Add vanilla extract.
Transfer mixture to a small bowl. Chill over ice bath until mixture mounds
from spoon, about 30 minutes. In small bowl, beat egg whites until soft
peaks form. Fold into pumpkin mixture with whipped cream. Pour mixture into
choco-walnut crust. Chill until firm (about 1 hour). Garnish with chocolate
shavings, if desired.
Yields
1 servings
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