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Uncooked egg whites in my pie recipe?

14 years ago

There's a pumpkin chiffon pie recipe that our family used to love and it hasn't been made in many years. This year a cousin offered to make dessert for us and I readily suggested this recipe. She commented that it must be an old recipe as the eggs are uncooked! It hadn't dawned on me, but now that she's pointed it out, I'm a bit squeamish. Would you serve this recipe?

PUMPKIN CHIFFON PIE

9Ã¢ÂÂ Graham Cracker Crumb Crust

1 envelope of Knox Gelatin

2 Tblsp Rum

1 ÃÂ½ cup canned Pumpkin

ÃÂ¾ Cup Brown Sugar,packed

ÃÂ½ tsp Salt

2 tsp Pumpkin Pie Spice

1/3 cup Milk

1/3 cup Sugar

3 Eggs- separated

ÃÂ½ cup Sour Cream

Chill crust.

Soften gelatin in rum.

Combine pumpkin, brown sugar, spice and milk in a saucepan. Bring to a boil over low heat, stirring often.

Beat egg yolks, blend in a small amount of pumpkin mixture and stir into remaining pumpkin mixture.

Cook and stir for 2-3 minutes.

Remove from heat and stir into soaked gelatin until itÃ¢ÂÂs completely dissolved.

Chill a short time until filling sets-itÃ¢ÂÂs a short time (I used to stick the pot in the freezer so it didnÃ¢ÂÂt take as long)

Beat egg whites until stiff. Gradually beat in white sugar. Fold whites and sour cream into pumpkin mixture and then pour into crust and chill.

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Comments (9)

Ideefixe
14 years ago
Yes, as I buy local organic eggs. If you have some one with a compromised immune system at your table, provide another choice.
Fori
14 years ago
Yeah, but not if there were little kids, either.

Do the pasteurized egg whites in the cartons at grocery stores work for these recipes? I've been holding off on meringues because of this.
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My hunch, if it was central VA and a BBQ place, was that it wasn't a pate sucree or something similar. It was probably an "American" pie crust. You can make a great flaky crust in about four minutes with butter, flour, and a little ice cold water. Can add a pinch of salt if you want. Leave some pretty large chunks of butter and make sure you do the fraisage. Like always, let it sit for an hour or so or even a day before rolling it out. Most likely based on cost and region, they probably used shortening, but don't. It tastes bad and makes your crust have a bad mouthfeel. Just use butter. Bake it well, maybe weighing it down, and make sure you bake it very close to the time you are going to use it. In other words, don't bake it today for use tomorrow or the next day. It's never as crisp as it is the first day. Let it cool, fill and serve immediately. The water from the filling will start to soften it right away, so you don't want to let that sit if you want to maintain the crispiness. This post was edited by rosesinny on Mon, Feb 18, 13 at 17:57
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foodonastump
14 years ago
From my fridge...

"AllWhites 100% Liquid Egg Whites are heated during the pasteurization process and therefore not recommended for meringues or angel food cake."

I'd eat it without hesistation but IMO if you are squeamish now then it's not worth it.
annie1992
14 years ago
Yup, I'd eat it too, without hesitation. Then again, I have my own eggs.

Even so, I'd eat it with store eggs. (shrug) However, as I've pointed out before, I'll kiss a horse on the lips so I'm probably not a good example...

Annie
Nancy
14 years ago
I'd eat it also, but if it bothers you at all, I'd just use whipped cream.
Nancy
14 years ago
Sorty, somehow I hit submit before I was finished talking :) I would use whipped cream with cinnamon added in, about a tsp or so.
compumom
Original Author
14 years ago
I had wondered about the pasteurized eggs too. Hmmm, will they work? Kissing a horse? I think I'll pass on that one!

I don't understand why my recipe looks so screwed up from my work computer. I checked and re-did some symbols before I hit submit. I'm guessing it's the font that I used, but I see it occasionally in other's posts too.
maureen_me
14 years ago
You can use egg white powder in meringues with no problem. I get it at the health food store. Probably also available in the baking section of places like Whole Foods, Trader Joe's, etc.
gellchom
14 years ago
I, too, make a pumpkin chiffon pie with uncooked eggwhite, and we've never had any problems. That's nothing more than a bit of anecdotal evidence, I know. Do be sure to keep it refrigerated. I think someone once told me that it's more the yolks than the whites that can be an issue, but I'm not sure.

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