Turkey Day staging..Gobble..Gobble..This is a favorite recipe that has been on many fancy buffets and originally was credited to Mamie Eisenhower..The coconut is limited to the top of the cream piping adorning the pie & therefore is not a central component..The Pumpkin flavor is much more pronounced & dominant and as Turkey Day is right around the corner this is a nice compliment to the more traditional fare of Thanksgiving foods..
Pumpkin Coconut Chiffon Pie
2/3 cup organic sugar
1Tbsp. unflavored gelatine
1/2 tsp. sea salt
3/4 cup milk
1 cup pumpkin
1/3 cup organic sugar
1- 9″ graham crust
1 cup whipping cream
1/3 cup coconut, toasted @ 350 degrees for 4-5 mins..
Mix first 4 ingredients; stir in yolks and milk..Cook & stir over low heat till mixture thickens slightly..Stir in pumpkin.Chill till it mounds slightly when spooned..Beat egg whites to soft peaks..Gradually add 1/3 cup sugar, beating to medium peaks; fold in pumpkin with a figure 8 motion..Pile in chilled crust..Chill firm-approx. 1 hour..Whip whipping cream to stiff peaks & then pipe over; lightly cover with toasted coconut…
kitchen aid mixer-http://amzn.to/1PjyE3h
graham cracker crust http://amzn.to/1MgHivP
pampered chef spatula-http://amzn.to/20Fg1ur
pumpkin puree http://amzn.to/1MgHivP