Pumpkin Chiffon Pie
By billy haze billyhaze
Served this last Thanksgiving and it was quite a hit.
just a note- to toast the pecans,all ya have to do is preheat oven to 375 degrees.Place the pecans on a baking sheet and toast for about 5-6 minutes, till golden,don't let them burn. Let em cool ,you can store them in an airtight container for about 2 weeks
In a food processor,combine the vanilla wafers and chopped pecans.Process until the mixture resembles course crumbs. With the machine running,add the melted butter and process until blended.
Remove from the heat and sprinkle the gelatin over the mixture.
Whisk until the gelatin dissolves,then stir in the vanilla extract.Cover and refrigerate for 1 hour
(Tip-make sure there are no bits of egg yolk in the egg whites, this restricts the egg whites from peaking properly)
Gradually add 1/4 cup of the granualted sugar and continue to beat until the peaks are stiff.
Fold the egg whites into the pumpkin mixture.
Spread evenly over the pie crust and refrigerate for about 2 hours.
Stir in the bourbon.if used
Spread the whipped cream evenly over the top of the pie.
Garnish with the toasted pecan halves