Chocolate Pumpkin Chiffon Pie with Chocolate Curls
- 6 Tbs unsalted butter, Melted
- 24 Cream Filled chocolate Sandwich Cookies, Finely GroundFilling
- 1 Envelope unflavored gelatin
- 2 Tbs brandy or water
- 1 1/4 Cups pumpkin Puree
- 1 Cup evaporated milk
- 3/4 Cup Packed light brown sugar
- 4 egg Yolks
- 2 Tsp pumpkin pie spice
- 1/4 Tsp salt
- 3/4 Cup heavy cream
Crust---In a Bowl, Stir butter Into Cookie Crumbs Until Moistened. Press Into The Bottom And up Sides of a 9 Inch Deep Dish Pie Plate. Refrigerate Until Ready to Fill. Filling---In Measuring Cup, Sprinkle gelatin Over brandy or water, Let Stand. in a Saucepan, Whisk Together pumpkin, milk, brown sugar, egg, pumpkin Spice And salt Until Smooth. Cook, Whisking For 8 minutes. Continue Stirring Over Low Heat For 3 minutes. Microwave gelatin Mixture on High For 10 Seconds or Until Melted. Whisk Into The pumpkin Mixture And Remove From Heat. Pour Filling Into a Bowl. Set Into a Larger Bowl of ice water And Cool For 12 minutes. Until Consistency of Honey. Whip Cream Until Stiff Peaks Form. Fold Into Cooled pumpkin Mixture. Pour Filling Into The Cooled Crust. Refrigerate Overnight. Garnish With chocolate curls.
Allow to Stand at Room Temp 15 minutes. With a Knife, Cut Into Servings.
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