Monday, November 12, 2012
Pumpkin Meringue Pie
I loved the idea of a pumpkin meringue pie. Traditional pumpkin pie topped with a cloud of airy meringue, lighter than the usual whipped cream and artfully browned in swirls and whorls. I am sad to report that it was a huge disappointment. I had two complaints: the meringue wept, and the filling was all right but nothing exciting. My friends said it tasted OK and that I was prejudiced from the beginning because I was "mad at the meringue." It's true, but I've had much better pumpkin pie. Like my all-time favorite, by Dorie Greenspan. Just don't be put off by my ugly photos as a fledgling blogger -- I didn't own a fancy camera then or know squat about photography. Dorie's tart is good, great, awesome.
The pumpkin meringue pie also took nearly half an hour longer to bake than the Epicurious recipe indicated. I used a Martha Stewart recipe for the meringue, and an hour later it was weeping liquid like meringues sometimes do, and sliding around the top of the pie. The browning using the broiler wasn't very even, so I might be motivated now to indulge some pyro tendencies and procure a kitchen torch. A friend of a friend did recommend an Italian meringue recipe on my Facebook page, so if I ever feel brave enough to try a meringue again I think I'll do that.
What's your favorite pumpkin pie or Thanksgiving dessert?