الإثنين 27 مايو 2024

Spiced Chai Pumpkin Meringue Pie

موقع أيام نيوز

Warming chai spices infuse both the pumpkin filling and meringue topping with impeccable flavor in this spiced chai pumpkin meringue pie. Parbaking the pie crust is an important step as the crust takes longer than the filling to properly bake through.
Ingredients
Chai Spice Mix
1 and 14 teaspoons ground cinnamon
34 teaspoon ground cardamom
34 teaspoon ground ginger
14 teaspoon ground allspice



14 teaspoon ground cloves
Crust
1 unbaked pie crust what I used or all butter pie crust
egg wash 1 large egg yolk beaten with 1 Tablespoon milk
Filling
one 15ounce can about 2 cups 425g pumpkin puree
2 large eggs
1 cup 200g packed light or dark brown sugar
1 Tablespoon 8g cornstarch


14 teaspoon salt
2 and 12 teaspoons chai spice mix above
23 cup 160ml heavy cream
13 cup 80ml whole milk
Meringue Topping
3 large egg whites at room temperature
13 cup 67g granulated sugar
18 teaspoon cream of tartar
12 teaspoon chai spice mix or to taste above
Instructions
At least 2 hours ahead make the pie dough Make the pie crust through step 5 according to my directions and video tutorial in my pie crust recipe. Make pie dough in advance because it needs to chill in the refrigerator for at least 2 hours before rolling out step 3. The recipe makes 2 crusts and you only need 1 for this pie so save the other for another pie.
Preheat oven to 375F 190C.
Roll out the chilled pie crust Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface roll the dough out into a 12inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9inch pie dish. Tuck it in with your fingers making sure its tightly pressed into the pie dish. Fold any dough overhang back into the dish to form a thick rim around the edges. Crimp the edges with a fork or flute the edges with your fingers. Review how to crimp and flute pie crust if you need extra help with this step.
Parbake the crust Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. Note that you will need at least 2 standard sets of pie weights to fit. Make sure the weightsbeans are evenly distributed around the pie dish. Parbake the crust for 10 minutes. Carefully remove the parchment paperpie weights. Brush edges lightly with egg wash. Prick the bottom of the crust all