Deep-Dish Pumpkin Icebox Pie
Tämä piirakka voidaan valmistaa jopa kaksi päivää eteenpäin ja varastoida, peitetty jääkaapissa.
Lähde: Martha Stewart Living, marraskuu 2016
Kokonaisaika
prep
Tarjoilut
Tämä piirakka voidaan valmistaa jopa kaksi päivää eteenpäin ja varastoida, peitetty jääkaapissa.
Lähde: Martha Stewart Living, marraskuu 2016
prep
Tarjoilut
Landen
27.04.2023 @ 08:18
This pie can be made up to two days in advance and stored, covered, in the refrigerator. Source: Martha Stewart Living, November 2016. Total time: 55 min. Prep: 40 min. Serves: 12. Ingredients: 4 tbsp unsalted butter, melted, plus more for pan. 45 gingersnaps (12 oz). Kosher salt. 2/3 cup sweet Marsala or other sweet fortified wine. 1 tbsp gelatin (from two 1/4-oz packets). 1 can (29 oz) pure pumpkin puree. 8 oz cream cheese, room temperature. 1 1/4 tsp ground cinnamon. 1/4 tsp ground ginger. 1/4 tsp ground cloves. 3 1/4 cups heavy cream. 1 1/4 cups plus 1 tbsp sugar. Instructions: 1. Preheat oven to 325 degrees. Brush a 9-inch springform pan with butter. 2. In a food processor, pulse gingersnaps with 1/4 tsp salt until finely ground. With motor running, add butter slowly. Transfer mixture to prepared pan, pressing evenly into bottom and three-quarters of the way up sides. Bake until slightly darkened and set, 10-12 minutes (crust will be hard and sharp when it cools). Let cool completely on a wire rack. 3. Meanwhile, bloom gelatin in 1/3 cup wine in a small heatproof bowl; let stand until softened, about 3 minutes. Bring remaining 1/3 cup wine to a simmer in a small saucepan. Pour in gelatin, stirring until dissolved. In food processor, combine gelatin mixture, pumpkin, cream cheese, 3/4 tsp salt, cinnamon, ginger, and cloves. Puree until smooth. Transfer to a large bowl. 4. In another large bowl, combine 1 3/4 cups cream and 1 1/4 cups sugar; whisk until soft peaks form. Fold half of whipped cream into pumpkin mixture, then gently fold in remaining whipped cream with a rubber spatula (do not overmix). Pour filling into cooled crust, smoothing top with spatula. Chill until set and cold, at least 8 hours. 5. Run a thin metal knife between crust and sides to loosen, then unlock and remove sides. Transfer pie to a platter. In a