Pumpkin and Chocolate Chiffon Pie

* Exported from MasterCook Mac *

Pumpkin and Chocolate Chiffon Pie

Recipe By : Rich Bails <richb@cc.gatech.edu>
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
2 tablespoons Crisco shortening
1 cup semi-sweet chocolate morsels
1 cup finely chopped nuts
Filling:
1 envelope unflavored gelatin
1/4 cup sugar
1 cup canned pumpkin
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 cup heavy cream, whipped
2 eggs, separated
1 teaspoon vanilla extract
1/2 cup sugar
chocolate shavings, for garnish

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.


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