Southern Comfort Pumpkin Pie
This will be my last posting for Thanksgiving.
I though it was appropriate to end the series with my families favorite pumpkin pie.
Here is the recipe;
Southern Comfort Pumpkin Pie
Inedients
1 cup fresh pumpkin or canned pumpkin
4 eggs
1 c. sugar
1/2 tsp. cinnamon
1 tbsp. cornstarch
1 c. Southern Comfort
1/4 c. butter
1/3 c. cream
Pie pastry
Directions
Combine pumpkin, sugar, yolks of eggs, cinnamon and beat for 5 minutes.
Quickly add the cream, the whiskey and the butter and mix well.
Beat egg whites until stiff
Sprinkle the cornstarch over the stiffly beaten whites of eggs and add to mixture. Pour into a pan about 2 1/2 inches deep which has been lined with pie pastry
Bake for 1 hour in a moderately hot oven, 375 degrees.
Allow pie to become cold before using.
Top with whipped cream.
Below are instructions for beating the egg whites.
Don't be intimidated by having to beat the egg whites until stiff If you know what to do its no problem to do.
Here is a step by step :
How to make fluffy egg whites By Peggy Trowbridge Filippone
Here are some tips and hints for beating egg whites so your recipe works properly:
• For beating egg whites until stiff, use a small deep bowl with a rounded bottom for 4 to 5 egg whites or a large, deep bowl for more.
• You will get more volume when beating egg whites if you first bring them to room temperature.
• You can bring egg whites to room temperature by setting the eggs out on your counter at least 30 minutes in advance of your preparation. For a quick method, place the eggs in a bowl of very warm, but not hot, water for 5 to 10 minutes. If the eggs are already separated, place the egg whites in a bowl in a pan of warm water.
• The bowl itself can make a very big difference when beating egg whites. A copper bowl is ideal, since it will react chemically with egg whites to form fluffy, high peaks.
• When using a stainless steel or glass bowl, add cream of tartar or lemon juice to achieve the same result as with a copper bowl.
• Avoid aluminum bowls which can cause whites to turn gray and wooden bowls, which tend to absorb oils from other usages and can retard your whipped whites.
• The addition of an acid will fluff up your whipped egg whites. It stabilizes the whites and adds volume. Add 1/8 teaspoon of acid ingredient (such as lemon juice, vinegar, or cream of tartar) per egg white, except for meringues, where 1/8 is used for two egg whites. The acid should be added to the whites just as they begin to become frothy during beating.
• Egg whites beaten with sugar combined will not peak as firmly.
• It is best to begin at a slow speed and gradually move up to high when beating egg whites.
• When your egg whites get fluffy...STOP! If you over-beat them, they will liquefy again.
• Use beaten egg whites right away. Do not let them sit.
Enjoy!
Happy Thanksgiving!
• For beating egg whites until stiff, use a small deep bowl with a rounded bottom for 4 to 5 egg whites or a large, deep bowl for more.
• You will get more volume when beating egg whites if you first bring them to room temperature.
• You can bring egg whites to room temperature by setting the eggs out on your counter at least 30 minutes in advance of your preparation. For a quick method, place the eggs in a bowl of very warm, but not hot, water for 5 to 10 minutes. If the eggs are already separated, place the egg whites in a bowl in a pan of warm water.
• The bowl itself can make a very big difference when beating egg whites. A copper bowl is ideal, since it will react chemically with egg whites to form fluffy, high peaks.
• When using a stainless steel or glass bowl, add cream of tartar or lemon juice to achieve the same result as with a copper bowl.
• Avoid aluminum bowls which can cause whites to turn gray and wooden bowls, which tend to absorb oils from other usages and can retard your whipped whites.
• The addition of an acid will fluff up your whipped egg whites. It stabilizes the whites and adds volume. Add 1/8 teaspoon of acid ingredient (such as lemon juice, vinegar, or cream of tartar) per egg white, except for meringues, where 1/8 is used for two egg whites. The acid should be added to the whites just as they begin to become frothy during beating.
• Egg whites beaten with sugar combined will not peak as firmly.
• It is best to begin at a slow speed and gradually move up to high when beating egg whites.
• When your egg whites get fluffy...STOP! If you over-beat them, they will liquefy again.
• Use beaten egg whites right away. Do not let them sit.
Enjoy!
Happy Thanksgiving!
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