How To make Eggnog Chiffon Pie
1 cup Pillsbury's Best All Purpose Flour
sifted
1/2 teaspoon salt
1/3 cup shortening
3 tablespoons cold water
Eggnog Chiffon Filling: 1 tablespoon unflavored gelatin
1/4 cup sugar
1/8 teaspoon salt
3 egg yolks :
slightly beaten
1 1/4 cups milk
3 egg whites
1/4 cup sugar
1 cup whipping cream
1 teaspoon French's Vanilla
1 teaspoon French's Rum Extract
1/2 teaspoon French's Nutmeg
additional nutmeg
Sift together flour and salt into mixing bowl. Cut in shortening until particles are the size of small peas. Sprinkle with 3 to 4 tablespoons of cold water over mixture while tossing and stirring lightly with fork. Add water to driest particles, pushing lumps to side, until; dough is just moist enough to hold together. Form into ball. Flatten to 1/2-inch thickness; smooth edges. Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9-inch piepan. Fit loosely into piepan. Fold edge to form a standing rim; flute. Bake in hot oven (450 degrees) 10 to 12 minutes. Cool. Eggnog Chiffon Filling: Combine gelatin, sugar, and salt in saucepan. Add egg yolks and 1 1/4 cups milk. Cook over low heat, stirring constantly, until gelatin dissolves and mixture coats a metal spoon. Chill until thickened but not set. Beat egg whites until soft mounds form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Set aside. Beat whipping cream with vanilla, rum extract, and nutmeg until thick. Fold into gelatin mixture. Fold in beaten egg whites gently but thoroughly. Spoon lightly into baked pie shell. Chill until firm, at least 2 hours. If desired, sprinkle with French's nutmeg.
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Gingersnap Crust
Ditch the standard pie crust or graham crust and make this Gingersnap Crust instead! Ginger spiced and rich and buttery, it makes the perfect base for so many holiday pies! Ideal for pumpkin cheesecake and pumpkin chiffon pie!
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INGREDIENTS
►2 cups gingersnap cookie crumbs ~9 ounces Gingersnap Cookies
►2 tablespoons granulated sugar
►½ teaspoon ground cinnamon
►6 tablespoons butter melted and cooled slightly
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Eggnog Condensed Milk Buttercream Homemade Small Batch Eggnog Silky Smooth NO Powdered Sugar!
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INGREDIENTS: Makes approximately 4 .5 Cups
EGGNOG:
2 Tablespoons Sugar
1 Egg Yolk
1/2 Cup Milk
1/2 Cup Heavy Cream
1/4 Teaspoon Nutmeg or to taste
1/2 Teaspoon Vanilla or to taste
Optional: Shot of Bourbon or Rum
BUTTERCREAM:
500g Unsalted Softened Butter
1/4 Teaspoon Nutmeg or to taste
1 x 395g Can Sweetened Condensed Milk
1 Teaspoon Vanilla
1/2 Cup Eggnog - Use up to one cup
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Orange Creamsicle Pie Recipe - Cooking With Joy
Orange Creamsicle Pie Recipe - Cooking With Joy
Learn how to make Orange Creamsicle Freezer Pie it will take you back to your childhood when you hadthose delicious creamsicles during tte hot summer months.This fast and simple recipe is fun
to make with Jell - O,flour, butter,sugar, vanilla, whipping cream, milk, cream cheese, orange food coloring, and orange jam or preserves and don't
forget the graham cracker pie crust!
????INGREDIENTS????
Orange Crumble Toppings
3 ounces box orange-flavored Jell-o
1 cup all purpose flour (divided)
1/2 cup unsalted butter (cold and divided)
1/2 cup granulated sugar
1 tsp. vanilla
Orange Pie Filling
1 cup heavy whipping cream very cold
1/2 cup powdered sugar
1 can (14oz) sweetened condensed milk
8 ounces cream cheese (room temperature)
2 cups orange jam (or preserves)
5 drops orange gel food coloring
1 prepared graham cracker pie crust (9 or 10)
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MARAMING TIRANG EGG WHITES? ITO GAWIN MO!
baking time and temp: pre heated at 180°C bake for 10-15 minutes
ingredients
110-120 grams egg whites/ 3 egg whites from large eggs
1/3 cup sugar
1 cup butter
1/2 cup sugar
210 grams cake flour/ 1 and 3/4 cup
1 tbsp. powdered milk
pinch of salt
thank you for watching!
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Molly and Adam Make Pumpkin Chiffon Pie | From the Test Kitchen | Bon Appétit
Join Molly Baz and Adam Rapoport in the Bon Appétit Test Kitchen as they make pumpkin chiffon pie. This light-as-can-be pumpkin chiffon pie gets its cloudlike texture from the addition of beaten raw egg whites. Be sure to take them all the way to stiff peaks for a slice of pie that can hold its shape. Parbaking the graham cracker crust at a relatively low temperature for a longer period of time ensures a crisp and deeply fragrant crust that won’t become soggy once the pumpkin filling is added.
Check out the recipe here:
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Molly and Adam Make Pumpkin Chiffon Pie | From the Test Kitchen | Bon Appétit