DEEP DISH PUMPKIN MERINGUE PIE

DEEP DISH PUMPKIN MERINGUE PIE image

This is a new version of Pumpkin Pie! It is a Martha Stewart creation. It is timeconsuming but a great make-ahead and especially nice for the Thanksgiving holiday. Try it - you may not want to go back to the traditional pumpkin pie again!

Provided by Pamela Thompson

Categories Pies

Time 30m

Number Of Ingredients 17

Ingredients

FOR THE CRUST
1 small disk pate brisee (french version of pie pastry/crust)
all-purpose flour, for surface
FOR THE FILLING
3 large eggs
15 oz can of pure pumpkin puree
12 oz can of evaporated milk
3/4 c packed light-brown sugar
1 Tbsp cornstarch
1 tsp pure vanilla extract
3/4 tsp ground cinnamon
3/4 tsp ground ginger
coarse salt
1/4 tsp freshly grated nutmeg
FOR THE MERINGUE
2 c granulated sugar
8 large egg whites, room temperature

Steps:

1. 1.Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate for 30 minutes.
2. 2.Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack.
3. 3.Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl.
4. 4.Reduce oven temperature to 325 degrees. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight).
5. 5.Just before serving, make 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.
6. 6.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.