The Pie and Pastry Bible
Tags: autumn pumpkin pie Thanksgiving Rose Levy Beranbaum fall pumpkin pie chiffon pie pumpkin chiffon pie
Recipe Review
Queezle_Sister from Salt Lake City, UT
Light as a feather, and with a wonderful pumpkin flavor. This is a somewhat involved recipe - you cook the pumpkin twice, beat egg whites, but really none of the steps are too difficult. The result is amazing.
A few notes - I measured the gelatin using the ounce units on my kitchen scale - but it measures in 1/2 ounce increments. I should instead have used grams units (both weights are given), as this would have given me finer control.
Also - its dangerous to slice it so you can review the recipe before dinner. Only two of us are at home, and the pie is more than 1/3 gone.
This is not the creamy custard of the traditional pumpkin pie, but I love it just as much. In fact, before I read this cookbook, I didn't realize I wanted to know how to make chiffon pies. Now I want to try all the recipes.
The instructions were so detailed, it was easy to know that I was on the right track. And I love that this cookbook tells us why you do each step.
Comments
aj12754 - 16th November 2011
Great review. Great picture. Glad your reward is a really fine piece of pie!
Queezle_Sister - 16th November 2011
Thanks, AJ - and I put another picture in, too - it always seems the photogenic slice doesn't come when I'm planning to photograph. Anyhow, everyone here loved this, so the recipe is a real keeper.
andrew - 17th November 2011
It does look and sound amazing. I'm totally going to be making this one.
lovesgenoise - 17th November 2011
Great review and pictures! Thanks for reminding me about this one- perfect for Thanksgiving :)
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