DEEP-DISH PUMPKIN-MERINGUE PIE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Deep-Dish Pumpkin-Meringue Pie image

This mile-high pumpkin pie has major curb-appeal, thanks to a simple meringue topping. For just the right texture, whip the whites until they hold stiff, glossy peaks-but keep the mixture still spreadable enough that you can make decorative swirls in it as you top the pie. Keep in mind that the baked pie needs at least 6 hours to chill, so it's best to make it the day before you need it.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h10m

Yield Makes one 9-inch deep-dish pie

Number Of Ingredients 14

1 small disk Versatile Pate Brisee
All-purpose flour, for surface
3 large eggs
1 can (15 ounces) pure pumpkin puree
1 can (12 ounces) evaporated milk
3/4 cup packed light brown sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
Coarse salt
1/4 teaspoon freshly grated nutmeg
2 cups granulated sugar
8 large egg whites, room temperature

Steps:

  • Preheat oven to 375°F. Make the crust: On a lightly floured surface, roll out dough to an 1/8-inch thickness. 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 30 minutes.
  • 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.
  • 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.
  • Reduce oven temperature to 325°F. 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).
  • 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.
  • 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.

There are no comments yet!