Second week of the pumpkin pie marathon adds caramel and meringue to the typical pumpkin pie. This recipe is a day-long procedure, so plan activities (or a nap) for the in-between waiting periods.
Ingredients: 1 9-inch pie crust, either homemade (see recipe #1) or boughten, 1 cup granulated sugar, 1 teaspoon lemon juice, 2 cups half-and-half (I used whipping cream), 8 eggs, seperated, 1/3 cup packed dark brown sugar, 1/4 cup cornstarch, 1 teaspoon vanilla extract, 4 teaspoons unflavored gelatin, 1 cup pumpkin puree or canned pumpkin (room temperature), 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon ground ginger, 1/2 cup whipping cream. Meringue Topping: 8 egg whites (from above eggs), 1 2/3 cups granulated sugar, a pinch of salt.
Instructions: For filling, in a large saucepan combine granulated sugar, 1/3 cup water, and lemon juice. Stir over low heat until sugar has dissolved. Increase heat to medium-high; cook until a medium amber color (slightly lighter than a penny), about 10 minutes. Remove from heat; pour in half-in-half (mixture will bubble vigorously but calm down quickly). Return to low heat; stir until caramel dissolves into cream. Keep warm. (I just turned off the heat but left the pan on the burner-it stayed warm for the next step)
In a large bowl whisk together egg yolks, brown sugar, cornstarch, vanilla, and 1/2 teaspoon salt until well combined. While whisking, slowly pour warm caramel mixture into bowl; continue whisking until well combined. Transfer to a large saucepan (I used the same one I made the caramel in); whisk over medium heat until thickened, about 8 minutes. Transfer to a large bowl; cover surface of cream completely with plastic wrap to avoid forming a skin. Refrigerate at least 2 hours (nap time!).
Preheat oven to 375 degrees. Prepare pie crust and press into a 9-inch pie plate. Prick bottom and sides with the tines of a fork. Bake in preheated 375 degree oven for 20-25 minutes, or until lightly browned. Cool on a wire rack.
Once crust is cool, spread 1/2 of the caramel mixture in an even layer onto prepared crust.
In a large microwave-safe bowl soften gelatin in 2/3 cup water; let stand several minutes. Heat in microwave on 50 percent power 1 1/2 - 2 minutes or until gelatin is dissolved, swirling every 30 seconds. Stir in pumpkin puree, spices, 6 drops orange food coloring (if desired), and remaining half of the caramel cream.
In a small bowl beat whipping cream until stiff peaks form; gently fold into pumpkin mixture. Spread over caramel in prepared crust. Refrigerate at least 4 hours (clean up the kitchen, then take another nap).
Make meringue topping: In a large glass bowl combine 8 egg whites, 1 2/3 cup granulated sugar, and a pinch of salt. Place bowl over a large saucepan half-filled with simmering water. Beat with a handheld electric mixer until egg whites are warm to the touch. Continue beating and remove when egg whites exceed 160 degrees when tested with a candy thermometer, about 15 minutes. If necessary, continue beating until stiff, shiny peaks form.
Spread meringue over top of pie or use a pastry bag to pipe stars in the design of choice. If desired, brown lightly with a kitchen torch (I popped mine under my oven broiler for just a couple of minutes).
Refrigerate until serving time. The meringue topping could be substituted with whipping cream and a spinkling of cinnamon, but the meringue is definitely worth the fuss.
"Better Homes and Gardens", November 2012, Meredith Corporation, pg. 136.
"As easy as pie!"
No comments:
Post a Comment