CHIFFON PUMPKIN PIE WITH PECAN BRITTLE
Provided by Food Network Kitchen
Time 5h10m
Yield 8 Servings
Number Of Ingredients 13
Steps:
- 1. To make the pie: Preheat the oven to 350°F. Bake the crust until warm and fragrant, 12 to 15 minutes. Set aside to cool.
- 2. Sprinkle the gelatin over 3 tablespoons of water in a small cup and let sit for 5 minutes. Meanwhile, combine the pumpkin puree, milk, sugar, egg yolks, spice, and salt in a medium saucepan. Cook over medium-low heat, stirring with a wooden spoon, until the mixture begins to bubble and thicken, 6 to 8 minutes.
- 3. Whisk the gelatin mixture into the saucepan with pumpkin mixture until combined and the gelatin is dissolved completely. Let sit at room temperature, stirring frequently, until it is cool but not set, 30 to 40 minutes. Transfer to a large bowl.
- 4. Beat ¾ cup of the cream in a large bowl until semi-stiff peaks form. Fold the whipped cream into the cooled pumpkin mixture, folding just until combined. Pour into the graham cracker crust. Place plastic wrap directly on the filling and refrigerate until firm, about 3 hours or overnight.
- 5. For the brittle: Spray a rimmed baking sheet with cooking spray. Have a candy thermometer, a bowl of water and a pastry brush ready.
- 6. Put the sugar and ¼ cup water in a medium saucepan and place over medium-high heat. Cook without stirring, allowing the water to evaporate as the sugar begins to melt. Dip the pastry brush in the bowl of water and brush down the sides of the pan if any sugar crystals begin to form around the edges. When the sugar turns a deep caramel color and registers 300°F. on the candy thermometer, about 15 minutes, pick up pan and gently swirl to melt any sugar that hasn't dissolved. Carefully pour the melted sugar onto the prepared baking sheet, spreading it out as much as possible. Immediately sprinkle the toasted pecan pieces and salt evenly over the top and allow to cool completely, about 30 minutes.
- 7. Beat the remaining ½ cup cream in a until stiff peaks form. Spread the cream over the top of the pie. Break up the brittle into shards and put them into the whipped cream; slice the pie and serve with more brittle.
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Margarita Wilson
[email protected]I've made this pie several times and it always turns out great. It's a family favorite!
Sardar Tasawar
[email protected]This pie is amazing! The chiffon filling is light and fluffy, and the pecan brittle is the perfect topping.
Massa Fahnbulleh
[email protected]I'm not sure what went wrong with my pie. The chiffon filling was runny and the pecan brittle was burnt.
Cade Cabdulaahi
[email protected]This pie was a bit more difficult to make than I expected, but it was worth it. The chiffon filling was delicate and flavorful, and the pecan brittle was a delicious addition.
Md Shanto Sarker
[email protected]I followed the recipe exactly and my pie turned out great! The chiffon filling was light and fluffy, and the pecan brittle was the perfect topping.
Chief Naatia
[email protected]This pie is a bit time-consuming to make, but it's worth it. The chiffon filling is delicate and flavorful, and the pecan brittle is a delicious addition.
Careta Hibbert
[email protected]I've made this pie several times and it always turns out great. It's a family favorite!
Emdadul Hoque
[email protected]This pie is amazing! The chiffon filling is light and fluffy, and the pecan brittle is the perfect topping.
HSS 00100101
[email protected]I'm not sure what went wrong with my pie. The chiffon filling was runny and the pecan brittle was burnt.
Zahid Afridi
[email protected]This pie was a disappointment. The chiffon filling was too dense and the pecan brittle was too hard.
Shazain Khan
[email protected]I followed the recipe exactly and my pie turned out great! The chiffon filling was light and fluffy, and the pecan brittle was the perfect topping.
Opara peculiar
[email protected]This pie was a bit more difficult to make than I expected, but it was worth it. The chiffon filling was delicate and flavorful, and the pecan brittle was a delicious addition.
Natali Gagua
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved the light and fluffy filling and the crunchy pecan brittle.
Edwin Stumpf
[email protected]This pie was easy to make and turned out beautifully. The chiffon filling was smooth and creamy, and the pecan brittle was the perfect topping.
Kasem Khan
[email protected]I'm not usually a fan of pumpkin pie, but this chiffon version was surprisingly good. The filling was light and airy, and the pecan brittle added a nice touch of sweetness.
Abdulrahman Abdullahi
[email protected]This pie was a huge hit at my Thanksgiving gathering! The chiffon filling was light and fluffy, and the pecan brittle added the perfect amount of crunch. I will definitely be making this pie again next year.