Follow these 6 tips for successful meringues
- Use clean, grease-free utensils
- Have egg whites at room temperature
- Use just the amount of sugar specified in the recipe to prevent “weeping”
- Add sugar a little at a time to dissolve it easier
- Spread meringue from the edges of the pie to the center in order to seal edges
- After baking, cool the pie in a draft-free, warm place to avoid shrinking
Pumpkin meringue pie (1975)
Ingredients
3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 to 1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup cooked, mashed pumpkin
2 cups milk
3 slightly beaten egg yolks
1 9-inch baked pastry shell
Directions
Mix sugar, cornstarch and salt with spices in heavy saucepan. Gradually stir in pumpkin and milk. Cook, stirring constantly, over medium heat until mixture thickens and comes to a boil. Cook and stir 2 minutes. Remove from heat. Stir small amount of hot mixture into egg yolks. Return to hot mixture. Cook and stir 2 minutes. Pour into cooled, baked pastry shell.
Make meringue with remaining 3 egg whites whipped with 3 tablespoons sugar. Spread meringue over pie, sealing to edge of pastry. Bake 12 to 15 minutes at 350 degrees. Cool before cutting. Pie serves 6 to 8 guests or one hungry husband.
How to dress up a plain pumpkin pie with meringue (1971)
Dazzle your family (and company, too, of course) with sumptuous, nutritious desserts which can be made in a jiffy. What’s the secret? Start with bakery products from your grocer’s shelves and add a quick touch of imagination for your own “creation” with that homemade look.
The “Meringue-nut pumpkin pie” is a standard pumpkin pie covered with a meringue to which brown sugar and pecans have been added for a unique flavor.
Meringues are simple to make and can dress up any kind of dessert. This pie is best when prepared shortly before serving time, however, since the meringue is delicate.
Meringue-nut pumpkin pie (1971)
Ingredients
3 egg whites, at room temperature
1/4 tsp. cream of tartar
1/2 tsp. vanilla
1/3 cup firmly packed dark brown sugar
1 store-bought 8- or 9-inch pumpkin pie
3 tbsps. finely chopped pecans
Directions
Beat egg whites and cream of tartar until foamy. Add vanilla; then add the sugar, a little at a time, beating well after each addition. Whip until meringue is glossy and forms stiff peaks. Place mounds of meringue completely over top of pie making sure it touches the inner edge of the crust all around.
Sprinkle pecans evenly over meringue. Bake at 425 degrees for about 5 to 8 minutes. or until meringue is a golden color. Serve when pie has cooled.
Vintage recipe for pumpkin pie with ginger meringue (1975)
Ingredients
1 9-inch unbaked pie shell
1-1/2 cups canned pumpkin
2/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup light molasses
1 cup evaporated milk
1/2 cup water
2 eggs, slightly beaten
Directions
In large bowl, combine pumpkin and the next nine ingredients; let stand at least one hour. If pumpkin is watery, add one tablespoon flour. Stir in eggs. Pour 3/4 of filling into shell.
Place pie on bottom shelf in oven; slowly pour in remaining filling. Bake in a preheated hot oven (425 degrees) for 35 to 40 minutes until pie puffs slightly and is set. Remove from oven.
Reduce heat to 400 degrees. Meanwhile spread meringue on top of pie, carefully sealing meringue to pie shell rim. Return pie to oven and bake five to eight minutes until meringue is lightly browned. Cool on rack away from drafts. Makes six to eight servings.
Ginger meringue topping
In medium bowl, beat three egg whites with one-fourth teaspoon salt and one-fourth teaspoon cream of tartar until foamy. Gradually add six tablespoons sugar, beating until stiff glossy peaks form. Fold in one tablespoon finely-chopped crystallized ginger.
