0
1
Spread the hot lemon filling in the prepared pie shell.
Top the filling with the meringue, taking care to spread
the meringue to touch the crust all the way around.
Make decorative swirls and peaks on the meringue as
desired. This makes a generous, high meringue topping
– if you prefer, use less.
Bake in the preheated 325°F (160°C)oven for about 30
minutes until lightly browned. Cool at room tempera-
ture for about an hour, then refrigerate, uncovered, until
chilled for several hours. Mile High Lemon Meringue
Pie is best served the day it is made.
Drambuie
®
makes this pumpkin mousse pie a special treat.
pumpkin
mousse pie
Sprinkle gelatin over liqueur in a small bowl, and let
stand to soften, about 5 minutes.
Place pumpkin, egg yolks, brown sugar, heavy cream,
salt, cinnamon, ginger, allspice, and nutmeg in a 2½
quart (2.4 L) saucepan. Cook, stirring frequently with a
wooden spoon over medium high heat until it maintains
a gentle, even slow boil for 5 minutes, the sugar is
melted and the mixture thickens slightly. Add the
liqueur/gelatin mixture and stir until completely
dissolved. Transfer to a large bowl and let cool to room
temperature (this may be hastened by placing the bowl
in a larger bowl of ice and water – stir pumpkin mixture
to lower temperature).
Place the egg whites and half the granulated sugar in
the Cuisinart
™
mixing bowl. Place bowl over a pan of
simmering water and whisk the whites until warm and
sugar is dissolved – the liquid egg white/sugar tempera-
ture should reach 160°F (70°C) to make certain they are
sanitized and safe. Do not whisk as that will create a
foam which is harder to bring to temperature. After the
temperature has reached 160°F(70°C) , place in the
mixing bowl. Insert the chef’s whisk. Turn to speed 1
and increase slowly to speed 5; whip until foamy. After
the egg whites are foamy, increase the speed to 8 and
while gradually adding the remaining sugar (about
1 tablespoon [15 ml] at a time), whip until no longer
warm to the touch, about 5 to 8 minutes.
Stir about ¼ of the whipped egg whites into the cooled
pumpkin mixture to lighten the mixture, then gently and
carefully fold the remaining egg whites in, about
1
⁄
3
at
a time.
Gently spoon into the prepared crust. Chill for several
hours to set before serving. If desired, top with freshly
whipped cream to serve.
1
9-inch (23 cm) baked pie crust
(see page 44) or cookie crumb
crust (see page 45)
15 ml
1 tablespoon gelatin powder
50 ml
¼ cup Drambuie
®
or Grand
Marnier
®
375 ml 1½ cups canned or cooked
pumpkin purée (solid pack
pumpkin, not pumpkin
pie filling)
3
large egg yolks, lightly beaten
125 ml ½ cup packed brown sugar
125 ml ½ cup heavy cream
2 ml
½ teaspoon salt
3.75 ml ¾ teaspoon cinnamon
2 ml
½ teaspoon ginger
1 ml
¼ teaspoon allspice
0.5 ml
1
⁄
8
teaspoon freshly ground
nutmeg
3
large egg whites
125 ml ½ cup granulated sugar,
divided
Makes 8 to 12 servings
