Mile High Meringue Pie Wmarshmallow Recipes

MILE HIGH MERINGUE

Steps:

• In a small saucepan, combine the cornstarch, 3 tablespoons sugar, salt, lemon juice and water.
• Bring to a slow boil over medium heat and stir until clear and thick.
• Set aside and cool completely.
• In a large bowl, beat the egg whites until soft peaks form.
• Gradually add cooled cornstarch mixture, beating until mixture thickens.
• Gradually add 6 tablespoons sugar, beating until soft peaks form, approximately 5 to 8 minutes.
• Spoon the prepared meringue over your favorite pie and bake in a preheated 325 degree oven for 30 minutes or until golden brown.

MILE-HIGH PUMPKIN PIE

Steps:

• For the pie dough: Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until pea-size pieces remain. Sprinkle in 2 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, pulsing after each addition.
• Put the dough on a large piece of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight. (The dough can also be frozen for up to 2 months.)
• Lightly flour a work surface. Roll out the chilled dough into a 12-inch round and transfer to a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour and up to overnight. (If refrigerating overnight, cover with plastic wrap.)
• Preheat the oven to 350 degrees F. Line the chilled dough with foil and fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 minutes more. Transfer to a wire rack to cool completely.
• For the filling: Gently whisk the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla and salt in a large bowl until just smooth (do not overmix). Pour the filling into the cooled crust and smooth the top. Bake until the filling is set around the edges but still slightly jiggly at the center, 50 minutes to 1 hour. Transfer to a rack to cool completely.
• For the marshmallow meringue: Bring a few inches of water to a simmer in a medium saucepan. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk to combine. Remove the bowl from the stand mixer base and place over the simmering water (make sure the bottom of the bowl is not touching the water). Cook, whisking constantly, until the sugar is completely dissolved and the mixture feels hot to the touch. Return the bowl to the stand mixer and whisk on medium-high speed until stiff peaks form, 5 to 6 minutes. Add the marshmallow fluff and vanilla, then beat on medium-high until just combined.
• Gently mound the meringue on top of the filling. Use an offset spatula to spread the meringue all the way to the edges of the crust to completely cover the filling, then make decorative swirls and peaks. Toast the meringue using a kitchen torch or broil 1 to 2 minutes until golden brown (watch the meringue closely if broiling to prevent burning). Slice the pie into wedges and serve.

MILE-HIGH MERINGUE PIE RECIPE - (4.5/5)

Steps:

• Pie crust: Whisk together the flour and salt. Add the shortening, working it in until the mixture is evenly crumbly. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones. Add 2 tablespoons of water, and toss to combine. Toss with enough additional water to make a chunky mixture. It should barely hold together when you squeeze a handful, though the remainder may look quite dry. Scoop the mixture out onto a piece of parchment or waxed paper, and flatten it out a bit. Take a spray bottle of water, and spritz the dry parts with the water. Using the parchment or waxed paper, fold the dough over on itself - first from one side, then from the other. You'll find that the dry crumbs are becoming incorporated with the cohesive dough. If there are still dry areas, spritz them with additional water, and fold the dough in on itself again. Keep folding and gathering until just a few dry crumbs remain unincorporated; this should only take a few folds. For a visual demonstration of this technique, see Pie, Any Way You Slice It. IMPORTANT NOTE: Instead of doing the spray bottle thing (too much hassle, as I've tried it before) I used my food processor by adding the shortening and pulsing until crumbly. I then added the butter (cut into small chunks) and the ice water and pulse a few times until the dough was "shaggy". I dumped the dough onto plastic wrap and molded into a round disk and refrigerated for at least 30 minutes. When you're "ready to roll," remove the dough from the fridge. If the dough has been refrigerated longer than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit. Roll the dough to the size needed (about 12" for a 9" pie). Place it in a pie pan, and refrigerate it while you prepare your filling. Fill and bake as directed in your recipe. Blind bake the pie crust: To bake an unfilled pie crust, preheat the oven to 400°F. Line the chilled crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Return the crust to the oven for 10 to 20 more minutes, until it's golden brown all over. If the edges of the crust start becoming too brown, cover them with a pie shield, or strips of aluminum foil. Remove the crust from the oven and cool completely before adding the filling. To make the filling: Mix the sugar, Instant ClearJel (or cornstarch), and salt together in a saucepan. Add the eggs and whisk well, then whisk in the juice. Heat the mixture over medium heat until it's very hot; it may come to a boil, or it may just "seethe" a bit, like it's trying to boil and not quite making it. Let it boil or seethe for 30 seconds. Stir in the butter, stirring until it melts, then pour the mixture into the baked pie shell. Rub a piece of butter over the surface to prevent a skin from forming (I didn't find this necessary. I gently pressed plastic wrap over the filling). Cover with plastic wrap, and chill for several hours before topping with the meringue. To make the meringue: Preheat your oven to 375°F with the oven rack in the lowest position. Whisk the meringue powder and water together, then beat until foamy. Add the salt, sugar and vanilla, and beat on medium-high speed until the meringue is thick and shiny. Beat in the marshmallow. To finish the pie: Remove the pie from the refrigerator. Top it with the meringue, using a spatula to form peaks. Bake the pie for 18 to 22 minutes, or until the meringue has browned. Remove it from the oven, cool it, and refrigerate until serving. Store the pie, loosely covered, in the fridge for up to 3 days.

PAULA DEEN'S MILE-HIGH MERINGUE RECIPE - (3.9/5)

Steps:

• Separate a cold egg by transferring the yolk between the broken halves and letting the white drip into a small bowl. Transfer the white into a metal or glass mixing bowl. Separate the next egg over the small bowl as well-not over the mixing bowl. This way, if some of the yolk gets in the white, then you have lost only one egg. Let egg whites come to room temperature for about 30 minutes. Beat the egg whites at the mixer's top speed until the mixture looks like sea form on a beach. Add cream of tartar to the foam to help stabilize the meringue. Keep beating egg whites at high speed until they reach soft peaks. When you lift the beaters from the beaten egg whites, the peaks will stand up straight and then fall over. Add the sugar gradually, about a tablespoon at a time, all while beating at a high speed. When you lift the beaters, the meringue pulls into pointy peaks that stay that way. At this stage, add the vanilla, and beat just long enough to mix it in. Using the back of a spoon, spread the meringue over a hot pie filling, first spreading around the rim of the pie and then filling in the center. Use the spoon to smooth the meringue. Make sure to seal the edges by spreading the meringue to the edges of the pastry. Use the back of the spoon to pull the meringue up into peaks all over the pie. Put the pie in the oven, do not let it sit. Use this basic meringue recipe for any pie. Preheat the oven to 325°F. Bake the pie with meringue topping for about 12 to 15 minutes, or until golden brown. Let pie cool before slices and serving.

MILE-HIGH LEMON PIE

Steps:

• Heat oven to 400 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8 inch, and use to line a 9-inch pie tin. Crimp the edges decoratively. Chill until firm. In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool.
• To make filling, combine cornstarch, cake flour, salt, and sugar in a medium nonreactive saucepan over medium heat. Gradually add 2 cups cold water. Bring the mixture to a boil, whisking constantly, about 4 minutes.
• Remove the pan from heat. Temper egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. Cook over low heat for 5 minutes.
• Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool.
• Pour the filling into the cooled shell and refrigerate, covered with aluminum foil, until firm, about 1 hour.
• To make the meringue, combine egg whites, sugar, and salt in a heat-proof bowl. Set over a pan of simmering water; beat until warm and sugar is dissolved. Remove bowl from heat; whip into stiff peaks.
• Spread the meringue over pie so that it touches crust all around. Broil until brown, about 2 minutes, watching constantly. Serve at room temperature.

KEY LIME PIE WITH TOASTED MARSHMALLOW MERINGUE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
• Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
• Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
• Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color.
• Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
• Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F (180˚C) for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
• While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup (50 grams) of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7-10 minutes.
• Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
• Bake at 350˚ (180˚C) for an additional 7-10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting.
• Enjoy!

MILE-HIGH LEMON MERINGUE PIE

Steps:

• If using a hand-held mixer, you will need a very deep bowl, and should move the beaters vigorously when beating the egg whites for the meringue, to avoid underbeating the egg whites. This pie is best on the day it's made.
• FOR THE FILLING: Whisk sugar, lemon juice, water, cornstarch, and salt together in a large nonreactive saucepan until cornstarch is dissolved. Bring to simmer over medium heat. Whisk in yolks until comined. Stir in zest and butter. Bring to simmer and stir constantly until mixture is thick enough to coat back of spoon, about 2 minutes. Strain through fine-mesh strainer into pie shell and scrape filling off underside of strainer. Place wrap directly on surface of filling and refrigerate until set and well chilled, at least 2 hours and up to 1 day.
• FOR THE MERINGUE: Adjust oven rack to middle position and heat oven to 400°F Combine water and sugar in small saucepan. Bring to vigorous boil over medium-high heat. Once syrup comes to rolling boil, cook 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating whites.
• With electric mixer, beat in large bowl, at medium-low speed until frothy, about 1 minutes. Add salt and cream of tartar, and beat , gradually increasing sped to medium-high, until whites hold soft peaks, about 2 minutes. With mixer runnin, slowly pour hot syrup into whites (avoid pouring syrup onto whisk or it will splash). Add vanilla and beat until meringue has cooled and becomes very thick.
• Using rubber spatula, mound meringue over filling, making sure meringue touches edges of crust. Use spatula to create peaks all over meringue. Bake until peaks turn golden brown, about 6 minutes. Transfer to wire rack, and cool to room temerature.

MILE-HIGH CRANBERRY MERINGUE PIE

Steps:

• Preheat oven to 425°. Let egg whites stand 30 minutes at room temperature., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce heat to 325°., In a large saucepan, combine cranberries, 1-1/2 cups sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 4-6 minutes or until berries stop popping, stirring occasionally. Remove from heat. In a small bowl, whisk egg yolks, 1/4 cup sugar, flour and salt until blended. Gradually whisk in 1/2 cup of hot cranberry liquid; return all to saucepan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and 1 teaspoon vanilla., For meringue, beat egg whites with cream of tartar and remaining vanilla on medium speed until foamy. Add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Transfer hot filling to pastry. Spread meringue evenly over hot filling, sealing to edge of pastry. Bake 25-30 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.