Deep-Dish Pumpkin Meringue Pie | Thanksgiving Recipes |Martha Stewart
This mile-high pumpkin meringue pie starts with a classic recipe and is filled with pumpkin custard, baked, and topped with fluffy meringue.
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Deep-Dish Pumpkin Meringue Pie ⎢Martha Stewart
Marshmallow Fluff | A Recipe for Silky, Smooth, Soft Meringue for Piping and Plating
Here's an easy recipe tutorial for how to make marshmallow fluff, a silky, smooth, stabilized, soft meringue for piping and plating or topping hot chocolate.
//FAQ
What can I replace corn syrup with?
You can replace the corn syrup with honey, golden syrup or agave but corn syrup is easy to find online if it isn't readily available in your local shops.
How long can I store the marshmallow fluff in the fridge?
3-5 days, no longer than a week. Remember, this is homemade with fresh eggs and not packed full of preservatives like the shelf stable stuff.
Can I flavour this with something other than vanilla?
Yes, you can use any type of extract you'd like in place of the vanilla. You can also add colour if you'd like.
//RECIPE
3 egg whites
pinch of salt
80 ml (1/3 cup) of water
175 g (3/4 cup) sugar
240 g (3/4 cup) corn syrup (or honey, golden syrup or agave)
1 tsp vanilla (or other flavouring)
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//A NOTE
Cooking and baking are incredible, vast subjects. There are so many different and unique ways of achieving the results we want when cooking something. Sometimes the way we cook something may not be the way that works for you and that's okay! Different perspectives, new and interesting methods, and time tested classical techniques all contribute to making the culinary world so rich and wonderful. The recipes and techniques we feature on the Chef Studio Channel are those that have worked best for us but we are always learning and discovering new and interesting ways of doing things. Remember, there isn't always one right way to do things. We're just here sharing a bit of what we love with the world. We encourage you to share your passion too.
Beth's Pumpkin Pie Recipe with Marshmallow Topping | ENTERTAINING WITH BETH
Learn how to make a delicious Pumpkin Pie Recipe with Marshmallow topping. A great Thanksgiving dessert idea to switch things up this year!
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BETH'S PUMPKIN PIE WITH TOASTED MARSHMALLOW TOPPING
Serves 8
INGREDIENTS:
For Crust:
1 ¼ cups (150g) flour
3 tbsp (31 g) powdered sugar
½ tsp (2.5 ml) salt
½ cup (120 g) butter, chilled and diced into cubes
1 egg yolk and egg white separated
2 tbsp (30 ml) ice water
Filling:
15 ounce can (422 g) pure pumpkin puree
1 ¼ tsp (6.25ml) pumpkin pie spice
½ tsp (2.5 ml) salt
2 eggs
14 ounce can (396 g) sweetened condensed milk
Marshmallow Topping:
2 egg whites
1 cup (240 ml) of light corn syrup
pinch of salt
½ tsp (2.5 ml) vanilla
¼ tsp (1.25 ml) cream of tartar
2 tbsp (25 g) sugar
METHOD:
In the bowl of a food process combine flour, powdered sugar and salt, pulse to combine. Then slowly add butter pulsing until a coarse meal forms.
In a small bowl whisk together the egg yolk and ice water and then slowly add this mixture to the food processor pulsing until a dough ball forms. (reserve egg white)
Turn dough out onto a floured surface, flatten into a disk and wrap in plastic wrap. Chill in refrigerator for at least 1 hour.
Preheat heat oven to 450F (232C)
Once dough is chilled, roll out to 1/8 thickness and fit into a pie tin. Trim edges of dough around rim and then fold up to create a double crust.
Press crust together to form an even level around the rim. Then use the Pastry Wheel Decorator to run over the pie crust to form a decorative edge. Then place the pie shell in the freezer to set up while you prep the filling.
In a large bowl combine the pumpkin puree, pumpkin pie spice and salt. Whisk until smooth. Then add the eggs and sweetened condensed milk.
Remove pie from freezer and place on a baking sheet. Pour filling into shell. Lightly brush pie crust with the egg white to seal crust and ultimately form a golden, shinny crust.
Bake at 450F (232C) for 15 mins. Then reduce temperature to 350F and bake for another 35-40 mins until pie is set. Place a pie shield, or strip of aluminum foil, around the crust to prevent over browning.
Allow pie to cool completely and then make the marshmallow topping.
Place 2 egg whites, corn syrup, salt, vanilla and cream of tartar in a bowl and whip on high until stiff peaks form and mixture is glossy. Slowly add sugar.
Transfer marshmallow to a pastry bag fitted with a round tip. Pipe out decorative mounds or swirls in the center of the pie.
If you are not serving right away, the pie can be refrigerated, uncovered, until ready to serve. Then proceed with last step of broiling.
Place pie under the broiler for 1-2 mins until marshmallow topping turns golden brown.
BE CAREFUL! Marshmallow burns quickly so please keep an eye on it while broiling, do not walk away! Enjoy! xx
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Meringue Frosting / Fluff / Marshmallow Frosting
Delicious on it's own or tasty as a topping for cakes, cupcakes, pies, baked alaskas... the list goes on. And it's easy to make. You'll need:
Get the recipe at -
(Don't waste the yolks - they can be used in my key lime pie:
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Enjoy
Sacha
The famous dessert that drives the world crazy! With no oven, just 1 egg! ready in 5 minutes !
The famous dessert that drives the world crazy! With no oven, just 1 egg! ready in 5 minutes !
ingredients :
3 large bananas
1 tbsp of butter (20g)
1 tbsp of sugar (15g)
1 egg
a pinch of salt
1/4 cup of sugar (50g)
8g of vanilla sugar
1/4 cup of vegetable oil (50ml)
1/2 cup of milk (100ml)
1 cup of all purpose flour (120g)
3 tbsp of cocoa powder (20g)
8g of baking powder
1 tsp of vinegar (5ml)
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WW Huge Dessert Idea - Warm Lemon Meringue Pie Cakes
Simple Printable Recipe is on my Blog!
Make in less than 5 Minutes! SO Delicious! When I had these I felt like I was truly indulging! Very Filling!!!