Instructions
- CRUST
- Roll out the crust and press it onto the bottom of a 9″ pie dish.
- PUMPKIN FILLING
- Combine the eggs with the pumpkin puree and whisk them together.
- Add in the salt and spices and whisk them together, then add the condensed milk and mix until the mixture is fully combined and smooth.
- Pour the mixture over the pie crust.
- Beat the egg white until it’s foamy and brush it onto the pie dough, then refrigerate the pie for 30 minutes.
- Preheat the oven to 350F. Bake the pie, on the bottom rack, for 45 minutes until the edges are set and the center is still jiggly.
- Remove it from oven, let it cool to room temperature, then refrigerate it until it’s cold.
- MARSHMALLOW MERINGUE
- In a small saucepan, bring 1/2 cup of water to a simmer. Keep the water simmering on low heat and place the bowl with the egg whites and sugar on top of the saucepan, creating a double boiler.
- Whisk the egg whites and sugar over low heat for 5 to 10 minutes, until the sugar granules are dissolved. You can feel it between your fingers if the sugar is fully dissolved or you can use a candy thermometer and bring the mixture to about 150°F (65°C).
- When the sugar granules are fully dissolved in the egg whites, remove the bowl from the heat and place it on the stand mixer. Beat the mixture on medium-high speed, until stiff peaks form and the mixture is no longer warm.
- Spread the meringue on top of the pie and serve.
- Recipe by Bernice from Baran Bakery
