Oh. My. God. You Guys! This Frozen Pumpkin Meringue Pie is one of the best pies I’ve ever made!
I often wonder if people think I’m running a drug house. I’m not really…only I guess I sort of am. Instead of distributing drugs, I’m dealing sugar-ladden treats.
I’ve been baking a lot lately and I do not want to keep stuff in my house. So I’ll pack it in baggies and bring it to school pick-up. Or I’ll put out a call on Facebook and tag my sugar-loving friends.
Last week, when I made this pie, people were actually stopping by my house after stalking my car and realizing I was home. I was happy to
deal share this pie because otherwise I would have eaten the entire thing – no joke.
It’s that good.
The pie is awesome. It’s a frozen pumpkin pie. I mean, *swoon*, right?
But then. Then there is meringue. The best meringue I’ve ever eaten or made in my entire life.
This pie almost didn’t get made because I almost strapped the mixer bowl on like a feed bag and went to town. But I resisted, because I had to share it with you.
When I was at Duncan Hines last month, Chef Joe showed us how to make the perfect meringue. The secret is 2 parts sugar to 1 part egg whites, and it’s probably one of the easiest things I’ve ever made.
People – it was easier to make the meringue than it was to figure out how to turn the blow torch on.
It was easy. Believe me!
Chef Joe likes to give measurements in weights. As in 5 ounces of this and 1 pound of that. I know that’s all well and good, and the way we’re supposed to do it, but I’m a home cook and so are you. I converted his weights to cups for you. But I also included the weights I used. In case that’s the way you roll.
If you take nothing else away from this post, please take the meringue. OMG you must make it.
The pie itself is a mixture of pumpkin, sweetened condensed milk, spices and Cool Whip. A note about the spices: the recipe calls for 2 teaspoons. I actually made it with a tablespoon and it was a little too spicy for me. If you like spice you can go heavier. I think 2 teaspoons would have been perfect.
You place the mixture in a pie shell that’s been pre-baked (I love Pillsbury refrigerated crusts best!) Then you freeze it.
As I said, making the meringue could not be easier – you just whisk egg whites and sugar over a pan of boiling water and then beat them in a mixer. When you’re ready to serve your pie, you top it with the meringue, and then torch the tips. I got a kitchen torch recently and have been dying to try it. It made it so simple to brown the tops of the meringue, but you can also do it under a broiler, if you don’t have a torch.
And I didn’t burn down the house!
So, yeah. If you like desserts, you can come by my
drug sugar house too. I’ll sneak you goodies in a paper bag. And this pie. OMG. You must make it!
Other pumpkin goodness:
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This post may be linked to: Chef in Training, Lil’ Luna, Buns In My Oven, Chic-and-Crafty, I’m Lovin’ it Fridays, Strut your Stuff Saturday, Weekend Potluck, Weekend Wrap Up Party, Sundae Scoop Link Party, and all of these too!