Miss Julies Pumpkin Meringue Pie Recipes

MISS JULIE'S PUMPKIN MERINGUE PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
• Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
• Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.
• Preheat the oven to 425 degrees F (220 degrees C).
• Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
• Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set, about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
• While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy, about 2 minutes. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Blend in sugar slowly; increase the mixer's speed to medium-high and beat until egg whites are stiff and glossy, about 2 minutes more.
• Spoon meringue onto the pie, using the back of a spoon to form small peaks.
• Return the pie to the oven and bake until meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.

MISS JULIE'S PUMPKIN MERINGUE PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
• Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
• Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.
• Preheat the oven to 425 degrees F (220 degrees C).
• Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
• Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set, about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
• While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy, about 2 minutes. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Blend in sugar slowly; increase the mixer's speed to medium-high and beat until egg whites are stiff and glossy, about 2 minutes more.
• Spoon meringue onto the pie, using the back of a spoon to form small peaks.
• Return the pie to the oven and bake until meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.

MILE HIGH PUMPKIN MARINGUE PIE

Steps:

• CRUST:.
• Preheat oven to 350°F.
• Combine ginger snap crumbs and melted butter in a bowl. Stir to Blend. Press into the bottom and up the sides of a deep dish 9-in (23cm) pie plate. Bake in the centre of the oven for 15 minutes, or until crisp and golden around the sides. Move to a rack to cool.
• FILLING:.
• Sprinkle gelatin over brandy in a small bowl. Let stand until softened.
• Scrape brandy mixture into a saucepan along with sugar, spices, pumpkin, milk, egg YOLKS, and orange zest. Cook over medium heat, stirring constantly, until mixture "mounds when dropped from a spoon".
• Transfer filling to a metal bowl and set in a larger bowl of ice and cold water. Cool, stirring Constantly.
• Beat egg whites and sugar until stiff peaks form. Fold into pumpkin mixture with sour cream until no streaks remain.
• Spoon filling into cooled crust and chill until set, preferably overnight. (You can cook from this point and skip the meringue if you don't like it. Bake at 350F for 10 minutes or until the filling looks cooked. Refrigerate until served).
• MERINGUE:.
• Preheat oven to 350°F.
• Whip egg whites and cream of tartar with an electric mixer at medium speed until foamy.
• Continue whipping at medium-high speed, gradually adding sugar until fully incorporated. Continue to whip until whites hold a stiff peak.
• Dollop over chilled pie. Place on a baking sheet and bake for 10 minutes or until meringue is golden.
• Refrigerate until ready to serve.
• Sprinkle with ground ginger snaps if you wish.

PUMPKIN MERINGUE PIE

Steps:

• Combine the pumpkin, the 1/2 cup sugar, spices, and 1/2 ts of salt in a bowl and mix well.
• Add the egg yolks, stirring until well blended, then, gradually, blend in the evaporated milk.
• Pour into the unbaked pie shell.
• Bake in a preheated 400 degrees F. oven for 35 minutes or until a knife inserted halfway between the center and edge comes out clean.
• Remove the pie from the oven and increase the oven temperature to 425 degrees F.
• To make the meringue, beat the egg whites and the 1/8ts of salt in a bowl, using an electric mixer set on high, until foamy.
• Gradually add the 6 tbls of sugar, 1 tbls at a time, beating well after each addition.
• Continue beating until stiff, glossy peaks from when the beaters are slowly lifted.
• Spoon some of the meringue around the edge of the warm pie.
• Spread the meringue so that it touches the inner edge of the crust all the way around the pie, using the back of a spoon to do this.
• Heap the remaining meringue in the center and, again using the back of the spoon, push it out to meet with the meringue border.
• Using a flatware knife, form light small peaks in the meringue and then bake in the preheated oven for 5 minutes or until the meringue is lightly browned.
• Cool on a wire rack.