Pumpkin Meringue Pie
Ingredients
Directions
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Heat oven to 375°. Fit refrigerated pie crust into a 9-inch pie dish or use nut crust in its own pan. In a medium bowl, whisk pumpkin, 3/4 cup sugar, egg yolks, cinnamon, ginger and 1/2 tsp salt. Whisk in half-and-half and pour into prepared crust. (There may be about 1/4 to 1/2 cup mixture left over; pour into a small ramekin.)
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Bake pie 50 min, until center is set.
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About 10 min before pie is done, pulse 3/4 cup sugar in a food processor or blender to make superfine sugar.
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Combine egg whites with a pinch of salt and the cream of tartar in a large bowl. Beat until frothy. Gradually beat in superfine sugar until stiff peaks form.
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Remove pie from oven and spoon meringue on top, spreading to edge of crust. Return to oven; bake 10 to 12 min, until browned and meringue reaches 160°.
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Cool at least 4 hr before slicing.
Make Ahead
Meringue tastes best if you eat it the same day. To make things easier, bake the pie a day or two in advance. The day of, pop pie into a cold oven and heat to 350°. Then whip your meringue, spread it on top of the warm pie and bake 10 to 15 min, until golden and 160°.