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Receta Pumpkin Chiffon Praline Pie

Name: Pumpkin Chiffon Praline Pie
Ingredients: Pie shell unbaked; 1/3 c. Butter or possibly margarine; 1/3 c. Brown sugar packed; 1/3 c. Pecans minced; 1 c. Sugar; Gelatin,unflavored 1-envelo; 1 1/2 tsp Pumpkin pie spice; 3/4 tsp Salt; 1 can Pumpkin,plain 16-ounce; 4 x Large eggs; 3/4 c. Lowfat milk

de Global Cookbook

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Ingredientes

Â Â Pie shell unbaked
1/3 c. Butter or possibly margarine
1/3 c. Brown sugar packed
1/3 c. Pecans minced
1 c. Sugar
Â Â Gelatin,unflavored 1-envelo
1Â 1/2 tsp Pumpkin pie spice
3/4 tsp Salt
1 can Pumpkin,plain 16-ounce
4 x Large eggs
3/4 c. Lowfat milk

Direcciones

For 15 min. Combine butter or possibly margarine, brown sugar and pecans; spread on bottom of pie shell. Bake for 5 min longer. Cold crust. 2-Combine 3/4 c. sugar, gelatin, spice and salt in double boiler. Stir in pumpkin, slightly beaten egg yolks and lowfat milk. Cook, stirring constantly, over warm water for 15 min. Refrigeratetill thickened. 3-Beat egg whites till foamy.
Beat remaining 1/4 c. sugar, 1 Tbsp. at a time, into egg whites till stiff peaks form. Place meringue in bowl of ice. Beat pumpkin mix till fluffy; fold into meringue. Turn into pie shell. Refrigeratetill hard.
Serve topped with whipped cream. Jo Anne Merrill