Muirhead Ginger Peachy Butter Chiffon Pie |
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PIE CRUST ¾ cup gingersnap cookies, finely ground ¾ cup graham cracker, finely ground ¼ cup butter, melted and cooled GARNISH diced crystallized ginger whipped cream |
FILLING 2 Tbsp gelatin ¼ cup water, cold 3 large eggs, separated 1 cup sugar ½ cup milk 1 jar Muirhead Ginger Peachy Butter ½ tsp salt |
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| Preheat oven to 350° F. For the pie crust, stir together gingersnap, graham crackers, and butter in a bowl until crumbs are evenly moistened, then press onto bottom and sides of a 9" glass pie pan. Bake about 10 minutes until golden brown. Cool thoroughly before filling. For the filling, stir gelatin in the water and set aside. Beat egg yolks then add ½ cup sugar, Muirhead Ginger Peachy Butter, salt, and milk. Cook egg mixture until it reaches 178° F and thickens. Add gelatin. Cool peach mix until thickened. Beat chilled peach mix. Beat egg whites until soft peaks form, and whip in ½ cup sugar. Fold into peach mix. Do not over beat. Pour into graham/ginger crust. Optional garnish of chopped crystallized ginger and whipped cream. Serves 8. | |||
| Muirhead – 2002 | |||
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