Once again I am sorry for the absence, I really need to get better about blogging on a more regular basis. I have dedicated the next hour or so to putting recipes up so hopefully that will make up for my recent absence. This first recipe was my first attempt at making meringue and after some coaching from my mom and grandma I figured it out and it was delicious! Meringue can be a bit intimidating, but if you give it the time it deserves you will not be disappointed. With this pie you can be adventurous and make your own pastry dough, but honestly both of my grandmothers used the frozen Pillsbury pie crusts when I was growing up so I decided to follow in their footsteps. Also be sure to make your pie in the morning before getting the turkey or roast in, because it does take about 4 hours to cool completely, so you're going to want to get it out of the way.
Ingredients:
1 frozen pie crusts
Filling:
1 15oz can solid pack pumpkin (about 2 cups)
3/4 cup granulated sugar
1 tsp cinnamon
1 tsp ground ginger
1/8 tsp freshly grated nutmeg
1/8 tsp salt
4 large eggs
1 1/3 cups heavy cream
1 tsp pure vanilla extract
Meringue
4 large egg whites AT ROOM TEMPERATURE
Pinch of cream of tartar
1/2 cup superfine sugar
1 tsp vanilla extract
Directions:
Preheat the oven to 400 degrees. Roll out your pie crust onto a 9-inch glass pie plate. Prick the bottom of the dough several times. Bake the pie crust for about 15-20 minutes or just until the dough begins to turn a very light golden brown. Take the crust out and let it cool.
Meanwhile, make the filling: In a large bowl, whisk the pumpkin, granulated sugar, cinnamon, ginger, nutmeg, and salt. Whisk in the eggs 1 at a time. Whisk in the cream and vanilla.
Lower the oven to 350 degrees. Pour the filling into the crust. Bake for 45 minutes, or until the custard is firm around the rim and slightly jiggly in the center. Transfer the pie to a baking sheet.
Make the meringue: In a bowl, beat the egg whites (which are at room temperature) at medium speed until frothy - about 3 minutes. Add the cream of tartar and beat until soft peaks form. Slowly beat in the superfine sugar - about a tablespoon at a time. Add the vanilla. Increase the speed to medium high and beat until the meringue becomes stiff and glossy, about 2 minutes longer.
Scoop the meringue onto the warm pie, spreading and swirling it decoratively, be sure the meringue touches the crust all around because as it cools it will shrink up a little bit. Bake the pie on the middle rack of the oven for about 10 minutes or until the meringue is lightly browned. Transfer the pie to a wire rack to cool completely - at least 4 hours.
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