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

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 Cooking   |   Fine Arts
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Join Molly Baz and Adam Rapoport in the Bon Apptit 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 wont become soggy once the pumpkin filling is added.
Check out the recipe here: https://www.bonappetit.com/recipe/pumpkin-chiffon-pie

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ABOUT BON APPTIT
Bon Apptit 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 Apptit

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