Crazy good! I will most certainly make this for the upcoming holidays. A little time consuming, not hard just lots of steps, but very worth it, and i made no changes. I left the filling in the fridge too long before getting back to it and the gelatin had made it a little thick by that time to easily fold in the egg whites, but I don't know that it made a difference in the end.
Coconut-Pumpkin Chiffon Pie
mpowel05 Posted: 11/04/13
pastrykatie Posted: 11/12/13
I'm biased, because this is actually my mother's recipe (she's Barbara Delaney), but we have made it for 30 years for Thanksgiving and there would be a mutiny if it wasn't on the holiday table. We love it because it's lighter than traditional pumpkin pie. This recipe size will also make two 8" shallow pie pans perfectly. Make sure you don't let the pumpkin mixture get firm in the fridge before adding the meringue. To avoid this, you can just leave the pumpkin mixture on the counter for about half an hour, stirring every 5-10 minutes before folding in the meringue. Another benefit of this pie is that it cuts very cleanly with a hot knife, so you can get perfect looking slices to serve to your guests. I hope you love it as much as we do!
PaulaJager Posted: 11/11/13
Wow. This one was amazing; light and not overly sweet. Made exactly as recipe stated except I used fresh pumpkin rather than canned and powdered sugar in the whipped cream and it was a hit. Will definitely make for Thanksgiving. Only thing I may change is a tad less ginger but that is personal taste.