BUTTERNUT CHIFFON PIE
Butternut Chiffon Pie
If you would prefer t..Read More
- 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)
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
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.