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Pumpkin pecan meringue pie




Source of Recipe


First published in Chatelaine's 09/2003 issue


List of Ingredients




9 inch (23 cm) frozen, store-bought deep-dish pie shell
5 eggs
2/3 cup (150 mL) brown sugar, lightly packed
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground nutmeg
14 oz (398 mL) can pumpkin puree, about 1-1/2 cups (375 mL) (not pie filling)
1 cup (250 mL) 2 per cent or homogenized milk
1/4 tsp (1 mL) cream of tartar
3 tbsp (45 mL) granulated sugar
1/3 cup (75 mL) finely chopped toasted pecans or almonds

Recipe



1. Preheat oven to 450 F (230 C). Remove pie shell from freezer and place on a baking sheet. Thaw at room temperature, about 10 minutes. Thoroughly prick bottom and sides of a shell with a fork. Bake on bottom rack of preheated oven until lightly golden, from 6 to 8 minutes. Meanwhile, in a large bowl, whisk 2 eggs with brown sugar, cinnamon, salt and nutmeg. Whisk in pumpkin until smooth. Slowly add milk until thoroughly mixed. Remove pie shell from oven to a heat-resistant surface. Pour in pumpkin mixture, then smooth top. Reduce heat to 325 F (160 C). Bake pie on bottom rack of oven until filling is just set in centre when jiggled and top is cracked, from 55 to 60 minutes. Remove from oven.

2. Then, using the remaining 3 eggs, separate egg whites from yolks. Place whites in a medium-size deep-sided bowl. Place yolks in a small bowl, cover with plastic wrap and refrigerate for another use. Using an electric mixer on high speed, beat eggs whites with cream of tartar until soft peaks form when beaters are lifted. Continue to beat, gradually adding granulated sugar, until stiff peaks form when beaters are lifted. Spoon dollops of meringue over hot filling. Spread meringue so it touches edges of crust. Using a rubber spatula or spoon, swirl meringue to cover filling and form peaks. Sprinkle pecans overtop.

3. Place pie in centre of 325 F (160 C) oven and bake until meringue peaks are light brown, from 10 to 12 minutes. Remove from oven and place on a rack to cool. Pie is good served slightly warm, at room temperature or cold. Serve as soon as you can because the meringue has a tendency to weep out the longer it stands. If not serving within 4 or 5 hours, refrigerate uncovered.