Spiced Chai Pumpkin Meringue Pie

over with a fork to create steam vents and return crust without weights to the oven for 78 more minutes or until the bottom is just starting to brown. Review this how to parbake pie crust page if you need extra help with this parbaking step.
Make the pumpkin pie filling Whisk the pumpkin 2 eggs and brown sugar together until combined. Add the cornstarch salt 2 and 12 teaspoons of the chai spice mix heavy cream and milk. Vigorously whisk until everything is combined. Youll have plenty of chai spice mix so if you want to increase to 2 and 34 teaspoons you can the extradeep flavor is delicious.

مع وصول أونصة الذهب إلى مستويات قياسية تجاوزت 2500 دولار، يجد المواطن المصري نفسه مضطراً لموازنة استثماراته بين الذهب واحتياجاته الأخرى، خاصة مع ارتفاع أسعار السيارات مثل تويوتا، هيونداي، وبي إم دبليو، مما يزيد من التحديات المالية التي يواجهها.

Pour pumpkin pie filling into the warm crust. Bake the pie until the center is almost set about 5560 minutes. A small part of the center will be a bit wobblythats OK. After 25 minutes of baking be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. See this post on the best tools for baking pies for how to make a pie crust shield out of foil. Start checking for doneness at minute 50.

تتأثر أسعار السيارات من شركات مثل مرسيدس بتقلبات أسعار الذهب وسعر صرف الدولار، مما يؤدي إلى زيادة تكاليف الإنتاج والاستيراد.

Once done transfer the pie to a wire rack and allow to cool completely at room temperature for at least 3 hours before adding the meringue topping. Pie can be made through this step up to 1 day in advance cover and keep at room temperature before adding the topping.
Make the marshmallow meringue Place egg whites sugar and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with 2 inches of simmering water. Do not let it touch the water. You can use a double boiler if you have one. Whisk constantly until sugar is dissolved and mixture has thinned out about 4 minutes. The mixtures temperature taken with an instant read thermometer should be 160F 71C. If its not keep cooking and whisking until thinned out and temperature is warm enough. Remove from heat. Add 12 teaspoon chai spice mix and then using a handheld or stand mixer fitted with a whisk attachment beat on high speed for 5 minutes or until stiff glossy peaks form. Taste and whip in a little more chai spice mix if you have any leftif desired.

Spread meringue on top of cooled pie or pipe with large star piping tip such as
Wilton 1M. Serve immediately or store at room temperature or in the refrigerator uncovered for up to 8 hours before serving. If desired toast the marshmallow topping with a kitchen torch just before serving. If you want to use the oven to toast instead see detailed recipe Note.
Cover and store leftovers at room temperature for 1 day or in the refrigerator for up to 5 days.