Pumpkin Banana Meringue Pie
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
44
Sourness
33
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 tbsps
Sugar (confectioners')1 pinch
Kosher Salt2 tbsps
Unsalted Butter (softened)6
Bananas1 tsp
Ground Cinnamon1 tsp
Nutmeg (freshly grated)1 cup
Heavy Cream4 large
Egg White1 tsp
Cream Of Tartar1 pinch
SaltDirections:
1
Watch how to make this recipe
2
Crust: Combine the flour, sugar and a pinch of salt in a large bowl
3
Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs
4
Work in egg yolks and 1 to 2 tablespoons ice water until the dough holds together without being too sticky
5
If it's still crumbly, add more ice water, 1 teaspoon at a time
6
Form into a ball, wrap in plastic and refrigerate for at least 30 minutes
7
On a floured surface, roll the dough into an 11 to 12-inch circle with a floured rolling pin
8
Ease the dough into a 9-inch pie pan, pressing firmly into the bottom and sides
9
Trim the excess dough, then pinch the edges
10
Refrigerate until ready to fill
11
Filling: Preheat the oven to 350 degrees F
12
Split the pumpkins down the middle and scoop out the seeds
13
Arrange on a roasting tray, cut side up, and roast for 20 minutes
14
Remove the pumpkins from the oven and lay bananas (in their skins) around and between the pumpkin halves
15
Return to the oven and roast for another 10 minutes
16
Remove from oven and let cool slightly before handling, about 5 minutes
17
Scoop out the pumpkin flesh and add to a food processor
18
Peel the bananas and add the flesh to food processor as well
19
Add the 3 eggs, sugar, cinnamon, 2 tablespoons butter, nutmeg, heavy cream and salt
20
Puree until smooth
21
Put a baking sheet on the bottom oven rack and preheat to 375 degrees F
22
Pour the filing into the prepared pie shell
23
Lightly beat the egg white
24
Brush the pastry edges with the egg white and sprinkle with a bit of sugar
25
Carefully arrange the pie on the preheated baking sheet, lower the oven temperature to 325 degrees F and bake it until the pie is set but still jiggles slightly, about 50 minutes
26
Remove from the oven and let cool completely
27
Topping: Beat the egg whites, powdered sugar, cream of tartar, and a pinch salt in a large bowl with an electric mixer until glossy medium peaks form, being careful not to over beat
28
Spread the meringue mixture over the top of the pie, covering right to the edges
29
Using the back of a spoon press lightly into the meringue and pull up on the spoon to form peaks all over the surface of the meringue (alternatively you can use a piping bag with a large star tip if you choose)
30
To cook the meringue, preheat the broiler with the rack in the highest position
31
Put the pie under the broiler and broil until the meringue is set and golden brown, about 7 minutes, watching carefully to avoid burning, as it cooks quickly
32
Remove from the broiler and cool before serving