Orange Scented Whiskey Soufflé Pie

Ingredients:

  • 1½ cups granulated sugar (separated)
  • 1 teaspoon orange zest (freshly grated)
  • 1¼ cups yukon gold potatoes (mashed)
  • 8 tablespoons unsalted butter (melted, plus more for preparing pan)
  • 4 tablespoons almond flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • ½ teaspoon orange extract
  • 6 large eggs (5 eggs separated, one whole)
  • 2 ounces whiskey

Directions

Adjust oven rack to middle position; heat oven to 375° F. Brush bottom of 9 inch spring-form pan with melted butter; line bottom with parchment. Brush paper round and side of pan with melted butter. Set aside.

In a small bowl, using finger tips, rub 1¼ cups sugar and zest together, set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat 5 egg yolks and 1 egg on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Reduce speed to medium speed, slowly add reserved zest-sugar mixture. Beat unit just combined.

Beat in mashed potato, then add melted butter, almond flour, extracts, and finally the whiskey. Whisk until fully incorporated, pour into a large bowl and set aside.

Clean mixing bowl and whisk attachment thoroughly, to rid of oil spots. Return to stand mixer, on medium speed, whisk egg whites until foamy, about 1 minute, add remaining ¼ cup sugar and whisk on medium-high speed until stiff peaks, about 2-3 minutes.

Add approximately, 1 cup of egg whites into the egg mixture, using the whisk attachment, stir to combine and lighten the mixture. Fold in remaining egg whites with the whisk until completely incorporated.

Pour immediately into the prepared spring form pan and baked for 40-45 minutes until set (close the oven door as gently as as possible with little vibration.) Remove from the oven and set on cooling rack to cool completely. The pies will fall, so don’t panic!

Serve with a dusting of confectioners’ sugar or sweet whiskey kissed whipped cream.

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