patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Still Life I
Buy at AllPosters.com
La Belle Cuisine
Preparation: 1 1/2 hours plus baking,
cooling and chilling times
Gingersnap pecan crust:
oil, for pie plate
1 1/4 cups finely crushed ginger
snap cookies (about 24 cookies)
3/4 cup pecans
1 tablespoon granulated sugar
6 tablespoons unsalted butter, melted
tablespoons dark rum
1 tablespoon water
2 1/4 teaspoons unflavored
1/2 cup granulated sugar
1/4 cup cornstarch, spooned into
a measuring cup and
with the straight edge of a knife
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
2 cups milk, used in two
2 large egg yolks
1 cup canned unsweetened
1 tablespoon vanilla extract
1/2 cup heavy cream
cup heavy cream
1 tablespoon granulated sugar
2 teaspoons dark rum
1/4 teaspoon vanilla extract
1 tablespoon finely crushed
ginger snap cookies
the gingersnap pecan crust:
1. Lightly coat the bottom and side of a 9-inch glass pie plate
In a food processor fitted with the metal chopping blade, combine the
gingersnap crumbs, pecans and
sugar. Process for 5 to 10 seconds, until
the mixture is finely ground.
Add the melted butter to the cookie crumb mixture and pulse 3 to 6 times,
until the mixture is crumbly.
3. Scrape the mixture into the oiled pie plate. Using your
fingers, press the crumbs firmly and evenly into the bottom and up the
sides of the plate.
Freeze the pie crust for 15 to 25 minutes, until firm.
4. Position a rack in the center of the oven and preheat to 350
5. Bake the chilled pie crust for 10 to 15 minutes, until the
bottom of the
crust bounces back when gently pressed with a finger. Do not
The crust will become firm when cool. Let the crust cool on a
while preparing the pumpkin mousse filling.
1. Put the rum and water in a small heat proof cup. Sprinkle the
over the surface of the mixture and let the gelatin soften for 5
2. In a heavy medium saucepan, combine the sugar, cornstarch,
cinnamon, ginger and salt. Stir with a small wire whisk until blended.
to stir slowly pour in 1/4 cup of the milk. Add the
yolks and stir until blended. Stir in the remaining 1 3/4 cups milk.
3. Cook the mixture over medium heat, whisking constantly until
mixture starts to bubble. Stop stirring and let the mixture boil for
seconds. Remove the pan from the heat. Immediately stir in the
gelatin until completely dissolved. Stir in the pumpkin.
4. Press the hot mixture through a fine-meshed sieve into a large
corrosive bowl. Set the bowl with the hot mixture over a larger bowl
ice water. Stir for 3 to 5 minutes, until the mixture is cool and
to thicken. Remove the bowl from the bowl of ice water. Stir
5. In a chilled large bowl, using a hand-held electric mixer or
whip the cream until soft mounds barely start to form and the
is still pourable. Do not overwhip the cream.
6. Using a rubber spatula, fold the whipped cream into the cool
pumpkin mixture just until blended. Immediately scrape the mixture into
pie crust. Smooth the top of the mousse with the back of a soup
7. Refrigerate the pie for 3 to 4 hours, until set.
8. In a chilled large bowl, using a hand-held electric mixer or
whip the cream with the sugar, rum and vanilla until stiff
a pastry bag fitted with a closed star tip (such as Ateco #4) with
whipped cream. Pipe lines diagonally across the surface of the
about an inch apart. Pipe more lines on the diagonal to
the first, creating a lattice effect. Pipe a shell border around
of the pie. Sprinkle the piped lattice with ginger snap crumbs.
Featured Archive Recipes:
Pecan Pumpkin Pie, Minis
Pumpkin Chiffon Pie (Saveur)
Pumpkin Pie, Mammy's
Pumpkin Praline Pie, Prize-Winning
Thanksgiving Pies with a Twist
Pumpkin Bread Pudding
Pumpkin Cheesecake in a
Pumpkin Walnut Cake with
Index - Pie Recipe Archives
Basic Pie Crust Recipes
Index - Thanksgiving Recipes
Daily Recipe Index
Recipe Archives Index