Butternut Squash Chiffon Pie Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Water | 1/4 Cup (16 tbs) | |
| Eggs | 3 | |
| Butternut squash | 1 1/2 Cup (16 tbs), cooked | |
| Brown sugar | 3/4 Cup (16 tbs), firmly packed | |
| Salt | 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Pastry shell | 9 inch, baked |
Directions
GETTING READY
1. Soften gelatin in water and set aside.
MAKING
2. In a bowl beat egg yolks.
3. In top of a double boiler combine squash, softened gelatin, egg yolks, brown sugar, salt, nutmeg, cinnamon and milk.
4. Cook over boiling water, stirring occasionally, about 10 minutes until mixture is thoroughly heated.
5. Chill until mixture mounds when dropped from a spoon.
6. In another bowl beat egg whites (at room temperature) until foamy.
7. Gradually add sugar, beating until stiff peaks form and fold into squash mixture.
8. Spoon into pastry shell and chill pie for about 4-5 hours until firm.
SERVING
9. Garnish with whipped cream, if desired and serve.
1. Soften gelatin in water and set aside.
MAKING
2. In a bowl beat egg yolks.
3. In top of a double boiler combine squash, softened gelatin, egg yolks, brown sugar, salt, nutmeg, cinnamon and milk.
4. Cook over boiling water, stirring occasionally, about 10 minutes until mixture is thoroughly heated.
5. Chill until mixture mounds when dropped from a spoon.
6. In another bowl beat egg whites (at room temperature) until foamy.
7. Gradually add sugar, beating until stiff peaks form and fold into squash mixture.
8. Spoon into pastry shell and chill pie for about 4-5 hours until firm.
SERVING
9. Garnish with whipped cream, if desired and serve.
Chef
