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Chai Pumpkin Meringue Pie

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Chai Pumpkin Meringue Pie

Imagine a dessert that captures the essence of fall in every single bite - a magical fusion of warm chai spices, creamy pumpkin, and cloud-like meringue that will transport your taste buds to a cozy autumn wonderland. This Chai Pumpkin Meringue Pie isn't just a dessert; it's an experience that combines traditional American baking with exotic spice notes that will make your dinner guests swoon and ask for your secret recipe!

Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings

Ingredients

  1. 1 pie crust
  2. 1 can (15 oz) pumpkin puree
  3. 1 cup sugar
  4. 2 eggs
  5. 1 cup heavy cream
  6. 2 tsp chai spice mix
  7. 1/4 tsp salt
  8. 1/2 tsp vanilla extract
  9. 3 egg whites
  10. 1/4 tsp cream of tartar
  11. 1/2 cup sugar (for meringue)

Instructions

  1. Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by placing the pie crust into it, crimping the edges decoratively.
  2. In a large mixing bowl, combine pumpkin puree, 1 cup sugar, 2 whole eggs, heavy cream, chai spice mix, salt, and vanilla extract. Whisk thoroughly until the mixture is smooth and well-blended.
  3. Pour the pumpkin mixture into the prepared pie crust, spreading it evenly with a spatula.
  4. Bake the pie for 45-50 minutes, or until the filling is set but still slightly jiggly in the center. A knife inserted near the center should come out clean.
  5. Remove the pie from the oven and let it cool for 15-20 minutes while preparing the meringue topping.
  6. For the meringue, use a clean, dry mixing bowl. Separate 3 egg whites, ensuring no yolk is present. Add cream of tartar to the egg whites.
  7. Using an electric mixer, beat the egg whites on medium speed until soft peaks form. Gradually add 1/2 cup sugar while continuing to beat until stiff, glossy peaks develop.
  8. Spread the meringue over the warm pumpkin filling, creating decorative peaks and swirls with the back of a spoon.
  9. Return the pie to the oven and bake for an additional 10-12 minutes, or until the meringue is golden brown.
  10. Remove from oven and let cool completely on a wire rack for at least 2 hours before serving.
  11. Refrigerate any leftovers and consume within 2-3 days for best flavor and texture.

Tips

  1. Ensure all meringue ingredients are at room temperature for maximum volume and stability.
  2. When separating egg whites, use cold eggs, then let them come to room temperature before whipping.
  3. Make sure your mixing bowl and beaters are completely clean and dry - any trace of fat can prevent egg whites from forming stiff peaks.
  4. For the most beautiful golden meringue, watch carefully during the final browning stage to prevent burning.
  5. Allow the pie to cool completely before slicing to ensure clean, beautiful cuts.
  6. For an extra flavor boost, consider toasting some chai spices before mixing into the pumpkin filling.
  7. If you're nervous about making meringue, practice separating eggs and whipping whites a few times to build confidence.

Nutrition Facts

Calories: 320kcal

Carbohydrates: 38g

Protein: 5g

Fat: 18g

Saturated Fat: 10g

Cholesterol: 95mg

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