Just before serving, combine water, 1/3 cup ultrafine sugar, meringue powder, cream of tartar and vanilla extract in a deep medium bowl.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Everyone loves pumpkin pie during the holidays—especially with some creative pizzazz! Use a pastry bag fitted with a star tip to dress up a plain pie with an easy-to-make meringue.
Servings and Ingredients
Ingredients
Serves 9
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. water | ||
| ⅔ c. ultrafine pure cane granulated sugar, divided | ||
| 2 tbsp. meringue powder | ||
| ¼ tsp. cream of tartar | ||
| ¼ tsp. Hy-Vee vanilla extract | ||
| 1 (41-oz.) Hy-Vee Bakery pumpkin pie (10-inch) | ||
| Hy-Vee dark chocolate espresso beans, finely chopped; for garnish |
Things To Grab
- Electric mixer
- Deep medium bowl
- Pastry bag
- Large star-shape piping tip
- Kitchen torch
Directions
Beat with an electric mixer on medium until soft peaks form (tips curl). Add remaining 1/3 cup ultrafine sugar, 1 tablespoon at a time, beating on high until stiff peaks form (tips stand straight).
Spoon meringue mixture into a pastry bag fitted with a large star-shape piping tip. Pipe mixture onto pumpkin pie. Using a kitchen torch, toast meringue until golden. Garnish with chocolate espresso beans, if desired.