Pumpkin Meringue Pie
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.)Advertisement
Bake pie 50 min, until center is set.
About 10 min before pie is done, pulse 3/4 cup sugar in a food processor or blender to make superfine sugar.
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.
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°.
Cool at least 4 hr before slicing.
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°.