Pumpkin Banana Meringue Pie Recipe

Pumpkin Banana Meringue Pie

• Level: Intermediate
• Yield: 8 to 10 servings
• Nutritional Analysis Per Serving (Serving Size: 1 of 10 servings)
  Calories: 559
  Total Fat: 28 g
  Saturated Fat: 17 g
  Carbohydrates: 72 g
  Dietary Fiber: 4 g
  Sugar: 34 g
  Protein: 11 g
  Cholesterol: 160 mg
  Sodium: 103 mg

• Total: 3 hr 15 min
• Prep: 45 min
• Inactive: 1 hr
• Cook: 1 hr 30 min

Pie Crust:

• 2 cups all-purpose flour, plus more for dusting
• 5 teaspoons sugar
• Pinch kosher salt
• 12 tablespoons cold unsalted butter, cut into small pieces
• 2 egg yolks
• Ice water

For the filling:

• 2 whole sugar pumpkins
• 6 bananas
• 3 large eggs, plus 1 egg white
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon freshly grated nutmeg
• 1 cup heavy cream
• Pinch kosher salt

For the meringue topping:

• 4 large egg whites
• 6 tablespoons confectioners' sugar
• 1/4 teaspoon cream of tartar
• Pinch salt

Indulge in the ultimate fall fusion: a flaky homemade crust cradling creamy pumpkin-banana filling, crowned with billowy, golden meringue. This pie transforms classic flavors into an irresistible showstopperperfect for impressing at holiday gatherings!

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1. Crust: Dive into flaky perfection! In a large bowl, combine flour, sugar, and a pinch of salt. Cut in cold butter with a pastry blender or fingers until it resembles coarse crumbs. Mix in egg yolks and 1-2 tablespoons ice water until the dough formsadd more water if needed, a teaspoon at a time. Shape into a ball, wrap in plastic, and chill for at least 30 minutes to build those tender layers.
2. Roll out on a floured surface into an 11-12 inch circle. Transfer to a 9-inch pie pan, press firmly, trim excess, and crimp edges for that pro look. Refrigerate until filling's ready.
3. Filling: Preheat oven to 350F. Halve pumpkins, scoop seeds, and roast cut-side up for 20 minutes. Add whole bananas around them and roast another 10 minutes. Cool slightly, then puree pumpkin and banana flesh with eggs, sugar, cinnamon, butter, nutmeg, cream, and salt for a velvety blend.
4. Place a baking sheet on the bottom rack and preheat to 375F. Pour filling into crust, brush edges with beaten egg white, sprinkle sugar. Bake on the sheet at 325F for ~50 minutes until set but jiggly in center. Cool completely.
5. Topping: Whip egg whites, confectioners' sugar, cream of tartar, and salt to glossy medium peaks. Spread over cooled pie, sealing edges, and swirl peaks for beauty (or pipe for flair!).
6. Broil on high rack ~7 minutes until goldenwatch closely! Cool and slice into bliss.