California Fresh Fig Chiffon Pie
INGREDIENTS
- 2 teaspoons Gelatin
- 3 tablespoon Water
- 2 Beaten egg yolks
- 2 Beaten egg whites
- 3/4 cup Warm milk
- 1/4 cup Sugar
- Salt (pinch)
- 2 tablespoons Green Chartreuse or Curacao
- 1 1/2 cups Diced fresh figs
- 1 cup Heavy cream (whipped)
- 2 tablespoons Sugar
- Nutmeg (Sprinkle for topping)
PROCEDURE
1. Soften 2 tsp gelatin in 3 Tbs water. In a double boiler combine 2 beaten egg yolks, 3/4 cup warm milk, 1/4 cup sugar, and a pinch of salt and cook over hot water, stirring constantly, until the custard coats the spoon. Stir in the softened gelatin and 2 Tbs green Chartreuse of Curacao and cool.
2. Fold into the custard 1 1/2 cups diced fresh figs and 1 cup heavy cream, whipped. Beat 2 egg whites until they are stiff and beat in 2 tablespoons sugar. Fold the meringue into the filling, turn the filling into a baked pie shell, and chill the pie until it is firm. Sprinkle lightly with nutmeg before serving.
Yields:
Serves:
