Molly and Adam Make Pumpkin Chiffon Pie | From the Test Kitchen | Bon Appétit

Join Molly Baz and Adam Rapoport in the Bon Appétit Test Kitchen as they make pumpkin chiffon pie. This light-as-can-be pumpkin chiffon pie gets its cloudlike texture from the addition of beaten raw egg whites. Be sure to take them all the way to stiff peaks for a slice of pie that can hold its shape. Parbaking the graham cracker crust at a relatively low temperature for a longer period of time ensures a crisp and deeply fragrant crust that won’t become soggy once the pumpkin filling is added.
Check out the recipe here: https://www.bonappetit.com/recipe/pumpkin-chiffon-pie

Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo

Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn

Want more Bon Appétit in your life? Subscribe to the magazine and score a free tote! http://bit.ly/2n0gbmu

ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Molly and Adam Make Pumpkin Chiffon Pie | From the Test Kitchen | Bon Appétit

(Visited 38 times, 1 visits today)

You might be interested in

LEAVE YOUR COMMENT

Your email address will not be published. Required fields are marked *