Tuesday, November 4, 2008
For those of you ruing the election results or those of you who might be celebrating, here is a wonderful pie with which to drown your sorrows or top off your joy. It's a quintessential southern pie so dig in!
Praline Pumpkin Pie
1 lightly baked, barely brown pie shell (do not prick bottom or sides with fork)
1/3 cup butter, softened
1/3 cup brown sugar
1/3 cup pecan pieces
Mix softened butter with sugar and pecan pieces - spread in bottom of pastry. Bake 10 minutes at 450'.
3/4 cup sugar
1 envelope plain gelatin
1-1/2 teaspoon pumpkin pie spice
1/2 tsp. salt
4 egg yolks, room temp and slightly beaten (reserve egg whites)
3/4 cup milk
1 lb can pumpkin
In double boiler put sugar, gelatin, pumpkin pie spice salt, egg yolks, pumpkin, and milk. Cook for 15 minutes on med-low heat. Chill in fridge till mixture starts to set.
Beat 4 egg whites with 1/2 cup sugar till stiff. Beat chilled pumpkin mixture till light and fluffy. Fold egg whites into pumpkin mixture. Pour into pie crust.
Whip small box of whipping cream with 2 Tablespoons sugar till peaks form. Top pie with whipped cream and sprinkle with chopped pecans. Keep in fridge. Enjoy!