Sweet Potato Chiffon Pie
1 small box vanilla wafers
1/2 cup sugar
1/2 cup finely chopped pecans
1 stick butter, melted
1 1/2 cups egg nog
2 cups mashed sweet potatoes
3/4 cup light brown sugar
3 egg yolks
1 1/2 teaspoons cinnamon
1 pinch ginger, salt and nutmeg
1 envelope unflavored gelatin
1 teaspoon pure vanilla extract
3 egg whites
2 cups sweetened whipped cream
Preheat the oven to 400�F. In a food processor, combine the vanilla
wafers, 1/4 cup sugar, and pecan pieces. Mix until the crust is
smooth and resembles a coarse texture. With the machine running, add
the butter and process until all of the butter is incorporated.
Remove the crust from the processor and press into a deep-dish
10-inch pie pan. Place the pan in the oven and bake for 10 to 12
minutes or until the crust is set.
In a saucepan, combine the eggnog, sweet potatoes, brown sugar, egg
yolks, cinnamon, nutmeg, salt, and ginger together. Mix well. Place
the pan over medium heat and cook the mixture for 10 minutes,
stirring constantly. Remove the pan from the heat and sprinkle the
gelatin over the filling. Whisk the gelatin into the filling until
the gelatin dissolves. Stir in the vanilla. Cover the filling and
refrigerate until cool. Using an electric mixer, whip the egg whites
until soft peaks form. Gradually add 1/4 cup sugar and continue to
beat until the peaks are stiff. Fold the egg whites into the sweet
potato filling. Spread the filling evenly over the crust and
refrigerate the pie for about 1 hour. Spread the whipped cream,
evenly over the top of the pie. |