Deep Dish Pumpkin Meringue Pie Recipes

Steps:

• Preheat oven to 375°F. Make the crust: On a lightly floured surface, roll out dough to an 1/8-inch thickness. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate 30 minutes.
• Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack.
• Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl.
• Reduce oven temperature to 325°F. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight).
• Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.
• Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown.

Steps:

• Preheat the oven to 375 degrees F.
• For the crust: Put flour in the food processor, add 6 tablespoons ice water, the butter and salt. Pulse in the food processor until the mixture resembles coarse meal. Remove from the food processor and knead until light. Wrap the dough and chill in the refrigerator for at least 30 minutes. Remove and roll out dough to fit the pan. Place pie weights in the bottom and bake for 25 minutes. Remove from the oven and allow the pie shell to cool.
• For the filling: Place the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl and blend with a whisk. Add the evaporated milk, molasses and eggs; stir vigorously with the whisk until smooth.
• Pour the filling into the pie shell. Cover the edge of the crust with aluminum foil.
• Bake the pie on the center rack of the oven until the top is shiny and set. The pie is set when a knife inserted in the center comes out clean, about 1 hour.
• For the whipped cream: Chill the whipping cream for 15 to 20 minutes. Combine the chilled whipping cream and sugar in a bowl them whip them together with an electric mixer until you see firm peaks, a couple of minutes.
• Remove the pie from the oven and carefully remove the foil. Cool the pie on a rack. Serve the pie warm, cold or at room temperature with a dollop of whipped cream.

Steps:

• For crust:
• Combine flour, butter, sugar, and salt in bowl of electric mixer. Place bowl in freezer 15 minutes. Using electric mixer fitted with paddle attachment, beat mixture on low speed until pea-size clumps form. Drizzle 1/3 cup ice water over mixture and beat just until dough comes together. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate at least 8 hours and up to 1 day. Let dough soften slightly at room temperature before using.
• Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold in overhang, forming double-thick sides. Crimp dough edge decoratively. Refrigerate crust 30 minutes.
• Preheat oven to 425°F. Line crust with foil. Fill with pie weights or dried beans. Bake until sides are set, about 20 minutes. Remove foil and weights. Bake until golden brown, placing aluminum foil collar around edge of crust if browning too quickly, about 15 minutes. Cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
• For filling:
• Preheat oven to 325°F. Whisk pumpkin, cream, maple sugar, cinnamon, ginger, and salt in large bowl to blend. Whisk in eggs. Pour mixture into crust. Place aluminum foil collar around edge of crust. Bake until filling is set and knife inserted into center comes out clean, about 1 hour. Cool to room temperature.
• For meringue:
• Preheat broiler. Whisk egg whites and sugar in large metal bowl until combined. Place bowl over saucepan of simmering water and continue whisking until mixture is just warm, about 5 minutes. Remove bowl from over water. Using electric mixer, beat egg-white mixture on medium-high speed until stiff and glossy, about 5 minutes. Spread meringue atop pie, mounding in center. Place pie in broiler and broil until meringue is brown, about 1 minute. Cool to room temperature. (Can be made 8 hours ahead. Let stand at room temperature.)

Steps:

• Preheat the oven to 350 degrees F. Put the frozen pie crust onto a baking sheet.
• Using a hand mixer beat the cream cheese and sour cream until smooth. Add the pumpkin and beat to combine. Add the sugars, salt, egg, egg yolks, spice and mix well. Stir in the milk and beat and until well incorporated and smooth. Pour the mixture into the pie crust and bake until set, about 40 to 50 minutes. Allow the pie to come to room temperature.
• For Meringue:
• Using a hand mixer beat the egg whites in a very clean glass or stainless steel bowl on high. When the whites are very foamy, begin to stream in about 1/2 of the sugar. Beat until soft peaks form and stream in remaining sugar and pumpkin pie spice. Beat until stiff peaks form. (When the beaters are lifted out of the bowl peaks should remain standing.)
• Increase the oven temperature to broil. Using a spatula cover the top of the pie completely with the meringue, making decorative peaks in the meringue. Put the pie back in the oven and broil until the peaks of meringue are golden brown, about 5 minutes.
• Remove from the oven and serve.

Steps:

• Heat oven to 350 degrees.
• In a medium bowl, combine flour and sugars.
• Cut in butter till crumbly.
• Stir in nuts.
• Put 1 cup crumb mixture aside; press remainder firmly on bottom and halfway up sides of 12 x 7 baking dish.
• In large bowl, combine remaining ingredients (except reserved crumb mixture) and mix well.
• Pour into pressed crust.
• Top with reserved crumb mixture.
• Bake 55 minutes or until golden.
• Chill and serve.

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.