| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Choco4 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Crisco shortening |
| 1 |
c |
Semi-sweet chocolate morsels |
| 1 |
c |
Finely chopped nuts |
| 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 |
INSTRUCTIONS
CRUST
FILLING
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.
Recipe by: Rich Bails <richb@cc.gatech.edu>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
A Message from our Provider:
“Where love is, God is. #Henry Drummond”