Spiced Chocolate, Pumpkin and Pecan Meringue Pie
A festive and autumnal recipe, ideal for sharing and easy to make
Spiced Chocolate, Pumpkin and Pecan Meringue Pie
Rated 5.0 stars by 1 users
Servings
6 to 8
Prep Time
3 hours
Cook Time
65 minutes
A festive recipe, to be started the day before for best results
Author:@GourmetGlow
Ingredients
125g Plain Flour
-
1 tbsp Whitworths Caster Sugar
30g Black Cocoa Powder (substitute regular Cocoa)
Pinch Salt
½ tsp Ground Ginger
115g Unsalted Butter, cold, cut into cubes
50-60ml Iced Water
1 Can Pumpkin Puree (I use Libby’s/ Bakeroo)
3 Eggs
-
1 tbsp Cornflour
½ tsp Salt
2 tsp Pumpkin Pie Spice (or mix Ground Cinnamon, Ginger, Nutmeg, and a pinch Cloves)
240ml Full Fat Greek Yogurt
60ml Whole Milk
50g Roasted pecans, roughly chopped
145g Egg White, about 4 eggs
-
1 tsp Vanilla Extract
½ tsp Cream of Tartar
1/8 tsp Salt
Spiced Chocolate Pie Crust
Pumpkin Pecan Filling
Swiss Meringue Topping
Directions
Begin the day before you want the tart. Combine the flour, sugar, cocoa, ginger and salt in a food processor and pulse to combine
Add the butter and pulse again until the mixture resembles coarse sand. Add 50ml of iced water and bring together to form a dough. You may need a touch more water, if so, add 1tsp at a time
Form into a disc, wrap in plastic wrap and chill for 2 hours
After 2 hours, allow the pastry to stand for 5 minutes then roll out slightly larger than a 9” deep sided pie tin
Line the base and sides and chill for 30 minutes while you preheat the oven 190C
Line the tart with baking paper and baking beans (or uncooked rice) and blind bake for 15 minutes, remove the beans and paper and bake 5 minutes more
Meanwhile, add all the ingredients for the filling (apart from the pecans) to a stand mixer and beat for 2-3 minutes or until smooth and homogenous
Pour into the warm base leaving a 5mm gap at the top (any excess filling can be used to make mini pies another day) Dot the pecans over the surface
Bake for 40-45 minutes, or until set with a slight wobble in the centre. If the crust is darkening too much, wrap some foil around the edges
Allow to cool on a wire rack then pop into the fridge to chill overnight
The next day, in a heatproof bowl of a stand mixer, whisk all the ingredients for the meringue topping
Place the bowl over a pan of barely simmering water and whisk continuously until the mixture has dissolved and feels hot to your finger (it should read 71C on a thermometer)
Dry the base of the bowl and return to the stand mixer. Beat on medium high or until cooled and a thick, glossy meringue
Pile the meringue into the centre of the pie and, using your fingers, pull out spikes. Lightly torch the meringue in places with a blowtorch and serve immediately