Pumpkin Meringue Ice-cream Pie
Recipe By: Chef JJBrooks
Serving Size: 8
Preparation Time: 1:00
- 1-1/2 cups heavy cream—scalded
- 3 each egg yolks—reserve whites
- 3/4 cup sugar brown
- 1 scant tbl cornstarch
- 1 pinch salt
- 1-1/4 cups pumpkin mashed cooked
- 3/4 tsp ginger ground
- 3/4 tsp cinnamon ground
- 3/4 tsp nutmeg ground
- 3/4 tsp lemon rind grated
- 2 tbs rum dark
- 1-1/2 cups heavy cream, whipped**
- 3/4 cup walnuts finely chopped
- 1/3 cup (preserved)* ginger root peeled and finely chopped
- 1 each pieshell prebaked
- 3 each egg whites
- 1/8 tsp cream of tartar
- 1 pinch salt
- 1 tsp vanilla
- 3/4 cups sugar
- Scald cream.
- In top half of a double boiler off the fire, beat yolks till lemon colored; stir in brown sugar and cornstarch. Carefully add scalded cream with constant beating.
- Cook this mixture on the double boiler over boiling water until the custard begins to thicken, stir in salt and remove from heat. Continue to beat.
- Add the pumpkin with the mixed spices and rind, and beat into the custard. Sit over ice, and beat in rum.
- When cool fold in the whipped cream, walnuts, and ginger root.
- Freeze in an ice-cream freezer, or still freeze, beating twice during 2 half hour periods of freezing.
- Soften ice-cream by removing it to lower shelf of freezer. When it reaches a stiff but spreadable consistency, fill pie shell and return to freezer.
- When ready to use, make meringue. Beat the egg whites with the cream of tartar, salt, and vanilla to soft peaks. Add sugar a tablespoon at a time and beat to medium firm peaks. Top the pie with meringue and brown meringue under broiler. Cut 6 or 8 pieces.
Notes: Chef JJ Brooks from Chefs and Cooks on the Internet offers this dessert for a cold winters eve. Let it snow! JJ says that his was his grandmothers recipe, original source uncertain. JJ doesn't add sugar or vanilla to the whipped cream as he thinks a quality cream is naturally sweet enough.
Steve's #23 Winter Vegetables Recipes
- Stuffed Cabbage, Sweet and Sour
- Duck Bigos
- Steamed Napa Cabbage with Shiitake Mushrooms and Tree Ears
- Red Cabbage, Sweet and Sour
- Baked Candied Butternut Squash
- Brussels Sprouts with Chestnuts Glace
- Root Vegetables Glazed
- Pumpkin Meringue Pie
- Pumpkin Pie
©1997, Steve K. Holzinger. All rights reserved.
Copyright © 1997—the electronic Gourmet Guide, Inc. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007