Drambuie-Pumpkin Chiffon Pie Recipe
Posted by NancyRadler on December 19th, 2008 at 01:17pm
This sophisticated pie made with Drambuie, a fine scotch whiskey, is sure to impress those with the most refined tastes.
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Ingredients
2 C. vanilla wafer crumbs
6 Tbs. butter, melted and cooled
1/4 C. sugar
4 tsp. unflavored gelatin
1/4 C. Drambuie
1 1/2 C. canned pumpkin puree
1/2 C. heavy cream
1/2 C. sugar
3 egg yolks, lightly beaten
3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. salt
4 egg whites
Pinch of cream of tartar
Pinch of salt
1/3 C. sugar
Directions
In bowl combine vanilla wafer crumbs, butter and 1/4 C. sugar. Pat mixture onto bottom and sides of a buttered 10 in. tart dish. Bake shell at 400 degrees for 10 minutes and let cool. In a small bowl sprinkle gelatin over Drambuie to soften for 5 minutes and stir the mixture over hot water until gelatin is dissolved. In a heavy saucepan combine pumpkin, heavy cream, 1/2 C. sugar, egg yolks, cinnamon, ginger, nutmeg, allspice and salt and cook the mixture over moderately low heat, stirring constantly for 10 minutes. Transfer the mixture to a bowl, stir in the gelatin mixture and let cool. In a large bowl, beat egg whites with a pin. each of cream of tartar and salt until they hold soft peaks. Beat in 1/3 C. sugar, 2 Tbs. at a time, beating meringue until it holds stiff peaks. Fold meringue into the pumpkin mixture. Pour filling into the shell and chill pie, covered, for at least 6 hours. Decorate with whipped cream rosettes.
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Under Desserts+ Pies Tags: chiffon pie, chiffon pie recipe, chiffon recipe, cooking with pumpkin, drambuie recipe, pumpkin, pumpkin and drambuie recipe, pumpkin chiffon pie, pumpkin pie recipe, pumpkin recipe, pumpkin with drambuie recipe
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