Recipe - Pumpkin And Chocolate Chiffon Pie

CRUST
2 tablespoon Crisco shortening
1 cup Semisweet chocolate morsels
1 cup Finely chopped nuts

FILLING
1 Envelope unflavored gelatin
One fourth cup Sugar
1 cup Canned pumpkin
1 teaspoon Salt
One half teaspoon Ground cinnamon
One fourth teaspoon Grated nutmeg
One half cup Heavy cream; whipped
2 Eggs; separated
1 teaspoon Vanilla extract
One half cup Sugar
Chocolate shavings; for
garnish

Melt the chocolate morsels and Crisco over hot, but not boiling, water in a
double boiler. Mix well. Stir in walnuts. Press over bottom & sides of a
foillined 9" or 10" pie pan. Chill in refrigerator until firm (about 1
hour). Lift shell from pie pan, peel off foil and replace in pie pan. Fill
with pumpkin chiffon filling.

In a large sauce pan, combine sugar, gelatin, salt, cinnamon and nutmeg.
Stir in milk, egg yolks and pumpkin. Cook over medium heat until mixture
boils and gelatin dissolves. Remove from heat. Add vanilla extract.
Transfer mixture to a small bowl. Chill over ice bath until mixture mounds
from spoon, about 30 minutes. In small bowl, beat egg whites until soft
peaks form. Fold into pumpkin mixture with whipped cream. Pour mixture into
chocowalnut crust. Chill until firm (about 1 hour). Garnish with chocolate
shavings, if desired.

Recipe by: Rich Bails richb@cc.gatech.edu

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