Imagine a dessert that combines the rich, velvety smoothness of chocolate with the warm, comforting essence of pumpkin – all nestled in a perfectly crisp pie crust. This Pumpkin and Chocolate Chiffon Pie is not just a dessert; it's a culinary experience that will transport your taste buds to a world of decadent autumn flavors. Whether you're looking to impress guests at a dinner party or simply treat yourself to an extraordinary sweet indulgence, this recipe promises to be a show-stopper that'll have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-baked pie crust
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup milk
- 3 eggs, separated
- 1 tsp cinnamon
- 1/2 cup melted chocolate
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and ensure your pre-baked pie crust is cool and ready.
- Separate egg whites and egg yolks into two different mixing bowls. Ensure no yolk contaminates the egg whites for proper whipping.
- In a medium bowl, whisk together pumpkin puree, egg yolks, sugar, milk, cinnamon, and vanilla extract until smooth and fully combined.
- Melt the chocolate using a double boiler or microwave, ensuring it's smooth and glossy. Allow to cool slightly.
- Fold the melted chocolate into the pumpkin mixture, creating a marbled effect. Mix gently to maintain texture.
- Using an electric mixer, beat egg whites until stiff peaks form, creating a light and airy meringue.
- Carefully fold the whipped egg whites into the pumpkin-chocolate mixture, maintaining as much volume as possible.
- Pour the chiffon filling into the pre-baked pie crust, spreading evenly with a spatula.
- Bake in the preheated oven for 40-50 minutes, or until the center is set but still slightly jiggly.
- Remove from oven and let cool completely at room temperature for about 2 hours.
- Refrigerate for at least 3 hours before serving to allow the chiffon to set completely.
- Optional: Garnish with whipped cream and chocolate shavings before serving.
Tips
- Egg White Whipping Secrets: The key to a light, airy chiffon is perfectly whipped egg whites. Make sure your bowl and beaters are completely clean and free from any oil or yolk residue.
- Chocolate Melting Technique: Use a double boiler or carefully microwave your chocolate in short 15-second bursts, stirring between each interval to prevent burning.
- Folding Technique: When incorporating egg whites, use a gentle folding motion with a spatula. Start from the bottom of the bowl and fold over, rotating the bowl to maintain as much air as possible.
- Cooling is Crucial: Allow the pie to cool completely at room temperature and then chill for at least 3 hours. This helps the chiffon set perfectly and enhances the flavor.
- Serving Suggestion: For an extra touch of elegance, garnish with fresh whipped cream, chocolate shavings, or a light dusting of cinnamon just before serving.
Nutrition Facts
Calories: 161kcal
Carbohydrates: g
Protein: g
Fat: 6g
Saturated Fat: 3g
Cholesterol: mg
