tag:blogger.com,1999:blog-9218512113224594693.post8823876516638445990..comments2023-10-22T08:55:01.010-07:00Comments on Taco Tuesday: Pumpkin Chiffon Pie with Praline CrunchEmily Adamsonhttp://www.blogger.com/profile/11808605587643849703noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-9218512113224594693.post-76446825427552302352009-12-15T10:42:59.353-08:002009-12-15T10:42:59.353-08:00This is the first time I've made it and I had ...This is the first time I've made it and I had a few issues as well - I'll bring my mom into this and get her feedback. And I do agree it's not super easy. <br /><br />1. My Jell-O / rum mixture was also a Jell-O shot but I used it anyway <br />2. Time to set? I'll ask my mom<br />3. I beat the eggs until there were peaks, but didn't let it turn into meringue<br />4. I ended up baking the crust quite a bit longerEmilyhttp://swankytacotuesday.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-9218512113224594693.post-78951690782175996652009-12-15T10:16:27.712-08:002009-12-15T10:16:27.712-08:00I did it - I made this pie, and it illicited not o...I did it - I made this pie, and it illicited not one but TWO people's praise of "wow, this is the best pumpkin pie I've ever had". This was not an easy pie to make (I'm putting "Easy as Pie" with "sleeps like a baby" in the inane phrases category), but was totally worth it.<br /><br />I'd like to request a few additions to the directions:<br />1) at what point are you supposed to add the geletain to the rum, because mine was set into a really nasty jello shot by the time I went to add it to the boiled pumpkin and had to start on this part over (unless the answer is, geletain shouldn't set in pure rum, which means the teenager who dog-sat for us filled my rum up with water :) )<br /><br />2) how much do the various stages need to set, and what will it feel like when set<br /><br />3) how still do the egg whites really need to be?<br /><br />4) My crust was not ready after 10 minutes of baking and I had to put it back in - is there some trick to this?<br /><br />My only complaint was that it was a bit soft and I wasn't sure if it was because I didn't wait long enough for things to "set" at the various stages. I did leave it in the fridge overnight and it was stiff enough to hold its shape by the time we ate it the next evening.<br /><br />Thanks Emily & Grammy Jean!CMnoreply@blogger.comtag:blogger.com,1999:blog-9218512113224594693.post-69903141431926754652009-12-01T13:54:02.307-08:002009-12-01T13:54:02.307-08:00This is right up my ally, I love crunch and pecans...This is right up my ally, I love crunch and pecans, (I was going to say I love nuts but thought it might go downhill)Megan My Dayhttps://www.blogger.com/profile/02465538244676451461noreply@blogger.comtag:blogger.com,1999:blog-9218512113224594693.post-67411208240539969002009-11-30T19:10:30.015-08:002009-11-30T19:10:30.015-08:00Pumpkin pie with a crunch, sounds perfect!Pumpkin pie with a crunch, sounds perfect!Missyhttps://www.blogger.com/profile/14061070850901531577noreply@blogger.comtag:blogger.com,1999:blog-9218512113224594693.post-90961127020562530632009-11-30T08:45:39.435-08:002009-11-30T08:45:39.435-08:00I am not a big fan of pumpkin pie so maybe I'd...I am not a big fan of pumpkin pie so maybe I'd like this! I'll try it out next year!Jennyhttps://www.blogger.com/profile/06155550513954856353noreply@blogger.com