Cuisinart SM55BC Instruction Manual - Page 26

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 temperature 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. pumpkin mousse pie Drambuie® makes this pumpkin mousse pie a special treat. Makes 8 to 12 servings 1 15 ml 50 ml 375 ml 3 125 ml 125 ml 2 ml 3.75 ml 2 ml 1 ml 0.5 ml 3 125 ml 9-inch (23 cm) baked pie crust (see page 44) or cookie crumb crust (see page 45) 1 tablespoon gelatin powder ¼ cup Drambuie® or Grand Marnier® 1½ cups canned or cooked pumpkin purée (solid pack pumpkin, not pumpkin pie filling) large egg yolks, lightly beaten ½ cup packed brown sugar ½ cup heavy cream ½ teaspoon salt ¾ teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon allspice 1⁄8 teaspoon freshly ground nutmeg large egg whites ½ cup granulated sugar, divided 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 temperature 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. 50 51