Chiffon Pie Ingredients:
METHOD:
1½ cups cooked and mashed pumpkin ¾ cups milk n 3 egg yolks n 3 egg whites n ½ cup brown sugar n 1 teaspoon unflavoured gelatine n ½ cup caster sugar n ½ teaspoon ground cinnamon n ½ teaspoon ground nutmeg n ½ teaspoon ginger (ground) n Salt to taste n 9” baked pie shell
Mix gelatine, brown sugar, mixed spices and salt together in a double boiler. Beat egg yolks and milk and add to the mixture in the double boiler (do not allow to boil). Add the mashed pumpkin and cook stirring constantly until the mixture thickens. Remove mixture from heat and allow to cool. Beat egg whites, and caster sugar, and continue beating until stiff and standing in peaks. Fold into the pumpkin mixture. Turn mixture into a 9” baked pie shell and chill until firm. Serve with cream if desired.
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Recipe courtesy of Lady Patricia Bird, wife of the late Sir Lester Bird, former Prime Minister of Antigua & Barbuda.
Jenny Mein
African & Caribbean Food Guide
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