DEEP DISH PUMPKIN MERINGUE PIE
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
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.
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Awais Khalid
[email protected]This recipe is a waste of time and money.
Adil Wazir
[email protected]I would not recommend this recipe to anyone.
Shaniya Jimmerson
[email protected]This pie was a total disaster. I followed the recipe exactly, but it turned out inedible. I'm very disappointed.
Jamil Ahmad
[email protected]The filling was a little too runny.
Royce Allen
[email protected]The crust was a little too hard.
Muhammad Ali Bhatti
[email protected]The pie was a little too sweet for my taste.
Mitch Douglas
[email protected]I'm not a big fan of pumpkin pie, but this one was actually really good.
Shashrika Nadun
[email protected]This pie was a hit at my Thanksgiving dinner. Everyone loved it!
Keisha
[email protected]The best pumpkin pie I've ever had!
Saleem Mandra
[email protected]Delicious!
Evelyn bohlolo
[email protected]This pie was so easy to make, and it turned out so good! The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.
Derib Siyme
[email protected]The pie was delicious, but I had some trouble with the crust. It was a little too dry and crumbly. I think I'll try a different recipe for the crust next time.
Dipesh Xettri
[email protected]This was my first time making a deep-dish pumpkin pie, and it turned out great! The instructions were easy to follow, and the pie was delicious. I'll definitely be making this again.
Kimberly Pulvera
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The meringue is especially delicious, and it's always a hit with my guests.
Ezinne Ohia
[email protected]This pumpkin pie was a huge hit with my family! The crust was flaky and flavorful, and the filling was perfectly spiced. I'll definitely be making this again for Thanksgiving.