Making meringue has always intimidated me. I thought it was way above my culinary skill level, but truthfully, it isn’t. Making this pumpkin meringue pie was surprisingly easy.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“ It’s incredible and it’s topped with this decadent dollop of meringue. Game changer. Show stopper. You won’t be disappointed!”
I know that my guests this holiday season will not be disappointed when they see this pie. However, just in case, I will be making a traditional pumpkin pie for the heck of it.
Ingredients
1 whole Store-bought Pillsbury Pie Dough (or Homemade)
Gold Medal All Purpose Flour For Dusting
1 can (15 Oz. Size) Libby’s Pure Pumpkin Puree
1-1/4 cup Borden Heavy Cream
2/3 cups Domino Granulated Sugar
3 Large Eggland’s Best Eggs, Divided
1 teaspoon McCormick Ground Cinnamon
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Freshly Grated Nutmeg
1/2 teaspoon Morton Kosher Salt
2 teaspoons Coarse Sugar, For Sprinkling
FOR THE MERINGUE:
2 cups Granulated Sugar
8 Large Egg Whites At Room Temperature
Instructions
Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight.
Preheat the oven to 350ºF. Line the chilled dough with foil and fill with pie weights or dried beans. Transfer to the oven and bake until the edges are golden, 20–25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10–15 more minutes. Transfer to a rack and let cool completely.
Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, cinnamon, nutmeg, vanilla and salt (do not over-mix). Beat the remaining egg and brush on the crust edge; sprinkle with coarse sugar. Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack; let cool completely.
For the meringue, combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.
Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown. Slice and serve.
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Quick Tip: You can slice and serve this pie immediately after it is done baking.
Thank you to The Pioneer Woman for this great recipe.
