BUTTERNUT CHIFFON PIE

 

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Ingredients

  • 1/2 recipe Pate Brisee
  • 2 Cups Butternut Squash (processed until smooth)
  • 1/4 cup Dark Brown Sugar
  • 1/4 cup honey
  • 2 1/4 tsp plain gelatin
  • 1 tsp Cinnamon
  • 1/4 tsp Mace
  • 1/8 tsp ground Ginger
  • 1/8 tsp Clove
  • 1/2 tsp Salt
  • 3 Eggs (Reserve 2 Whites)
  • 2 TB Sugar
  • 3/4 cup Heavy Cream (this should yield about 1 1/2 cups of whipped cream)

Directions

  • Roll out Pate Brisee for a 10-inch pie plate
  • Blind bake the crust for 15 minutes at 400
  • Cool to room temp, then refrigerate.
  • In a small bowl, beat 2 egg yolk and 1 egg slightly.
  • In another small bowl combine Honey, Gelatin, Spices and Salt;
  • In the top of a double boiler (bain-marie) over medium heat, combine Squash and dark brown sugar; mix until blended;
  • Add the honey mixture, when incorporated stir in the lightly beaten eggs
  • Stirring constantly, cook over, but not in the simmering water until the mixture begins thickening or the temperature reaches 155 degrees;
  • Remove from bath and pour into a clean bowl to stop the cooking process; cover with plastic wrap and allow to cool to room temp, then refrigerate for 3 hours.
  • In a well chilled bowl whip heavy cream until stiff.
  • In clean bowl, whip egg whites and 1 tsp of water just until soft peaks; begin sprinkling with the 2 TB sugar and continue whipping until stiff pearlescent peaks.
  • Remove squash mixture from refrigerator, Break up the mass with a whisk (This will make folding a little easier.
  • Fold whipped cream into the squash mixture, followed by the whipped egg whites;
  • Fill the pie and refrigerate until fully set.
  • Garnish with Bourbon'ed Whipped Cream

Notes

After a few experiments, I think I got the right amount of gelatin in the filling. This is for those, who arent particularly fond of Pumpkin/Squash pie, due to it's heavyness.

If you would prefer to not risk any possible contamination from Salmonella, you can prepare this as a swiss meringue over simmering water until the whites hit 140 degrees. Increase the Sugar to 3 TB to stabilize the whites.

You can also skip the Pate Brisee and use a baked graham cracker or ginger snap crust.

Categories: Pie  Thanksgiving 
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