*  Exported from  MasterCook Mac  *
 
                     Pumpkin and Chocolate Chiffon Pie
 
 Recipe By     : Rich Bails <richb@cc.gatech.edu>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Crust:
    2      tablespoons   Crisco shortening
    1      cup           semi-sweet chocolate morsels
    1      cup           finely chopped nuts
                         Filling:
    1      envelope      unflavored gelatin
      1/4  cup           sugar
    1      cup           canned pumpkin
    1      teaspoon      salt
      1/2  teaspoon      ground cinnamon
      1/4  teaspoon      grated nutmeg
      1/2  cup           heavy cream, whipped
    2                    eggs, separated
    1                    teaspoon vanilla extract
      1/2  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 foil-lined 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 choco-walnut crust.  Chill
  until firm (about 1 hour).  Garnish with chocolate shavings,
  if desired.
 
 
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