This recipe promises a delightful combination of flavors and textures that will leave you craving for more. Whether you’re a seasoned baker or a novice in the kitchen, this pumpkin pie recipe is bound to impress your taste buds and earn you rave reviews. Let’s embark on a culinary adventure and create a dessert masterpiece together!
Ingredients:
For the Crust:
- A pinch of Salt
- Sugar: 100 grams (3.5 ounces)
- A pinch of Citric Acid
- Chicken Egg (egg white): 2 pieces (60 grams each)
For the Dough:
- Butter: 100 grams (3.5 ounces)
- Sour Cream (25% fat): 70 grams (2.5 ounces)
- Wheat Flour: 160 grams (5.6 ounces)
- Baking Powder: 1 teaspoon
For the Filling:
- Sour Cream (20% fat): 250 grams (8.8 ounces)
- Lemon Juice: 4 tablespoons (70 grams)
- Vanilla Extract: to taste
- Chicken Egg: 2 pieces (120 grams)
- Lemon Zest: 1 piece
- Pumpkin: 400 grams (14.1 ounces)
- Wheat Flour: 15 grams (1 tablespoon)
- Sugar: 130 grams (4.6 ounces)
For the Meringue:
- Sugar: 100 grams (3.5 ounces)
- Salt: a pinch
- Lemon Juice: a pinch
- Yellow Food Coloring (optional)
Instructions:
Combine 70 grams of sour cream and softened butter until smooth, then mix with 160 grams of flour combined with baking powder. Knead until you achieve an elastic dough. For a sweeter base, add a bit of sugar to the dough. Line a baking dish with parchment paper or grease it with butter.
Roll out the dough between two sheets of parchment paper, then carefully transfer it to the baking dish and form the edges. A detachable form with a diameter of 20 cm (7.9 inches) is suitable for this pie.
Puree the baked pumpkin flesh with lemon zest, add lemon juice, 250 grams of 20% fat sour cream, eggs, 15 grams of flour (1 tablespoon), 130 grams of sugar, and vanilla extract. Mix thoroughly.
Pour the filling into the dough-lined baking dish and bake in a preheated oven at 180°C (356°F) for 40-50 minutes.
While the pie is baking, prepare the meringue. Beat the egg whites with 100 grams of sugar, a pinch of salt, and a pinch of citric acid until stiff peaks form. Optionally, add yellow food coloring for a vibrant hue.
Once the pie is baked, reduce the oven temperature to 150°C (302°F). Decorate the top of the pie with various patterns made from the meringue using a pastry bag.
Return the pie to the oven for another 10 minutes.
After 10 minutes, remove the pie from the oven, allow it to cool, and then release it from the baking dish. For best results, chill the pie in the refrigerator before serving. The delicate cream-like filling and delicious meringue topping make this pie a true dessert delight.
Enjoy your indulgent pumpkin pie with meringue!
