Strawberry Marshmallow-Meringue Pie

• Produce

  • 2 1/2 lbs Strawberries

• Refrigerated

  • 3 Egg whites, large

• Condiments

  • 1/3 cup Corn syrup, light

• Baking & Spices

  • 1 cup Granulated sugar
  • 1 tbsp Tapioca, granulated
  • 2 tsp Vanilla

• Desserts

  • 2 1/2 tsp Gelatin, unflavored powdered

• Liquids

  • 1/2 cup Water

• Other

  • ½ recipe

Found on siftandwhisk.com

Description

Ingredients

• For the Pie Crust & Filling
• ½ recipe
• 2½ pounds (1¼ kilograms) strawberries, hulled, divided
• 1 tablespoons (12 grams) granulated tapioca
• 1 teaspoon vanilla extract
• ½ cup (100 grams) granulated sugar
• 2½ teaspoons (¼ ounce or 7 grams) unflavored powdered gelatin
• ¼ cup plus ⅓ cup cold water, divided
• ⅓ cup (105 grams) light corn syrup
• ½ cup (100 grams) granulated sugar
• 3 large egg whites, at room temperature
• 1 teaspoon vanilla extract

Directions

• Roll your pie crust into a 13-inch round and fit into a 9- or 10-inch pie pan. Trim the edges so there is a ½-inch overhang, fold the dough under itself between the crust and pie dish, and crimp the edges. Poke the crusts bottom and sides with a fork. Place in the freezer for at least 30 minutes. When ready to bake, preheat oven to 400°F. Line the pie crust with foil, pressing the foil tightly against its surface. Fill the pie crust with dried beans or pie weights. Use enough to press against the sides of the crust, so that it doesnt shrink. Bake for 25 minutes, then carefully remove the foil and pie weights. Bake the uncovered crust an additional 20-25 minutes, until golden brown. Transfer to a wire rack to cool completely. Arrange hulled strawberries, cut side down, in concentric circles inside the cooled pie crust. This will take about two-thirds of the berries you have. In a blender, process the granulated tapioca so that it becomes a bit more powdery. Add the remaining strawberries (about 1 pound/½ kilogram) to the blender, and add the vanilla extract and sugar. Blend until fully pureed. Transfer the strawberry puree to a large saucepan. Heat the strawberry puree over medium heat until the mixture begins to simmer, stirring often. Simmer for 3-4 minutes, until the mixture deepens in color and thickens slightly. Pour the mixture into the pie crust over the fresh berries. The tips of the strawberries will stick out from the filling. Chill the pie in the refrigerator for at least 1 hour while you make the topping.
• In a small bowl, mix the gelatin and ¼ cup cold water. Let rest for at least 5 minutes so the gelatin blooms and absorbs the water. Combine remaining ⅓ cup of water, corn syrup, and sugar in a small saucepan. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Check the temperature of the syrup as it cooks. When it reaches 210°F, turn the mixer on low speed and beat the eggs until they are frothy and the temperature of the syrup has climbed to 245°F. (If the eggs get frothy before the syrup reaches 245°F, just turn the mixer off.) When the sugar syrup hits 245°F, remove the bowl from the stand mixer and whisk the sugar syrup into the egg whites by hand, whisking as quickly as you can. Try to avoid getting the sugar syrup on the whisk wires or the sides of the bowl, because it will solidify. When all the sugar syrup has been incorporated, return the bowl to the stand mixer and turn the mixer speed to high. Scrape the gelatin into the warm sugar-saucepan (no need to clean it out first) and melt the gelatin. Slowly pour the melted gelatin into the egg white mixture. Add the vanilla extract and continue beating on high speed until the mixture is cooled to room temperature and holds its shape a bit, about 5-10 minutes. Use a rubber spatula to dollop the marshmallow-meringue on top of the chilled pie filling (stay within the confines of the crust). Use a small offset spatula to swirl the meringue around as you like. I put my pie pan on a cake turntable and spun it while holding the offset spatula lightly against the meringue to create a spiral effect. When you have the design you want, chill the pie, uncovered, for at least 1 hour in the refrigerator before serving. (If you put plastic wrap on top, it will stick to your topping and destroy it and you will be sad.) Before serving, lightly char the topping with a kitchen torch, which will emphasize your design and also make it taste like toasted marshmallows.