Just before serving, combine water, 1/3 cup ultrafine sugar, meringue powder, cream of tartar and vanilla extract in a deep medium bowl.
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
|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
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.