Ingredients: |
Ingredients: 1 baked pie crust
2 tsp. {2/3} envelope unflavored gelatin
1 cup plus 1 tbsp. cold milk
1/2 cup heavy cream
6 tbsp. sugar
pinch of salt
3 large eggs, separated, room temperature
1 tbsp. dark rum
2 tbsp. chopped dried cherries
2 tbsp. chopped dates
2 tbsp. chopped almonds
2 tbsp.chopped candied citrus peel, optional
whipped cream
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Directions: |
Directions:Bake pie crust as directed. Set aside to cool.
Dissolve the gelatin in 2 tbsp. cold milk and set aside. Bring remaining milk & cream to a boil in a medium saucepan, preferably nonstick, over medium-high heat.
Meanwhile, in a medium bowl whisk 3 tbsp. of sugar & salt into the egg yolks. When the milk mixture is ready, pour it into the yolk mixture, whisking until incorporated. Return the yolk mixture to the pan.
Over low heat, stirring constantly with a spatula {get into the corners of the pan and scrape the bottom}, cook the custard until thickens slightly, about 2~3 minutes. Do not allow it to boil. Remove from heat. Add the gelatin & rum to the warm custard, stirring until completely dissolved. Strain the custard into a medium bowl.
Cover the custard with plastic wrap, pressing the wrap onto the surface. Refrigerate until it begins to set {it will be slightly firm to the touch}, about 1 hour.
When custard is set, in a clean medium bowl with clean beaters, beat the egg whites until fluffy. Slowly add the remaining 3 tbsp. of sugar & beat until stiff peaks from, about 2 minutes. Do not overbeat; the whites should appear glossy but not curdled.
Add chopped fruit & nuts to the custard & stir until the custard is broken up. Fold in the beaten egg whites. Do not overmix; stop as soon as there are no more white streaks.
Pour custard into baked pie shell, mounding in the center & smoothing to the edges. Refrigerate until completely set {about 4~6 hours}. Serve chilled, topped with whipped cream, or with more dried fruit & nuts. Store covered in the refrigerator. |
This recipe for Tutti Frutti Chiffon Pie is from