Ingredients: |
Ingredients: 9-in deep dish pie crust
aluminum foil
dry rice, dried beans, or pie weights
1 (15 oz.) can solid pack pumpkin
1 C heavy cream
1/2 C whole milk
2 lg. eggs
3/4 C lt. brown sugar, packed
1 t. cinnamon
1 t. ginger
1/8 t. ground cloves
1/4 t. salt
Meringue –
3 lg. egg whites, at room temp
1/8 t. cream of tartar
1/3 C sugar
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Directions: |
Directions:1. Heat oven to 400 degrees.
2. Shape crust into deep dish pie plate. Line crust w/sheet of foil. Pour 1” dry rice onto foil liner to weight it down.
3. Place crust on center rack, bake 15 minutes. Remove from oven, remove foil liner by lifting at edges/set aside. Prick bottom of crust 5-6 times to prevent puffing.
4. Lower heat to 375 degrees & bake 10 minutes more. Transfer to cooling rack.
5. Reduce oven to 350 degrees.
6. In a large bowl, whisk together cream, milk, eggs, brown sugar, cinnamon, ginger, ground cloves, & salt. Set pie crust on baking sheet & pour pie filling into crust.
7. Bake until fluffy around the sides & set in center, about 50 minutes.
8. Transfer to wire rack to cool. Raise oven to 375 degrees.
9. While pie cools, make the meringue.
10. Using electric mixer on medium speed, beat egg whites until frothy/about 2 minutes. Add cream of tartar & continue to beat until soft peaks form; approx. 2 more minutes. Slowly blend in sugar; then increase mixer to med/high & beat egg whites until stiff & glossy/2 more minutes.
11. Spread meringue on the pie--touch meringue to inside edges of crust (which helps seals the top/to keep it from shrinking during next baking). Use back of spoon to form small peaks. Return to oven & bake until meringue is golden brown--about 10 min. Transfer to wire rack to cool completely. |
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