Title: Suzanne's Pumpkin Chiffon Pie
Categories: Dessert Pie
Yield: 1 Pie

1		Sm. box of vanilla wafers
3/4		Cup sugar
1/2		Cup finely chopped pecans
1/4		Lb. butter, melted
1 1/2		Cup egg nog
2		Cup mashed fresh pumpkin
3/4		Cup light brown sugar
3		*** egg yolks
1/2		Tsp cinnamon
		Pn. nutmeg
		Pn. salt
		Pn. ginger
1		Env unflavored gelatin
1		Tsp pure vanilla extract
3		*** egg whites*
1		Cup heavy cream
2		Tbs bourbon
8		Oz. pecan halves

Preheat the oven to 400 degrees F. In a food processor, combine the vanilla wafers, 1/4 cup of the 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 in. 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 egg nog, pumpkin, 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 of the sugar and continue to beat until the peaks are stiff. Fold the egg whites into the pumpkin filling. Spread the filling evenly over the crust and refrigerate the pie for about 1 hour. Using an electric mixer, beat the heavy cream and remaining sugar until the cream is whipped and medium peaks have formed. Fold in the bourbon. Spread the whipped cream, evenly over the top of the pie. Garnish the top of the pie with the pecan halves.

Yield: one 10 in. pie

RAW EGG ADVICE:

The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EMIA78 TURKEY DAY

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