Pumpkin pie with meringue

Ingredients:

Pie dough

• 1 and 1/4 cups of premium flour + extra for working with the dough
• 2 tablespoons chilled margarine
• 1 tsp. granulated sugar
• 0.5 tsp apple cider vinegar
• 1/4 teaspoon coarse salt
• 6 tablespoons chilled unsalted butter, cut into small pieces
• Ice water, if needed

Filling

• 1 can (425 g) canned pumpkin puree
• 1 and 1/4 cups heavy cream
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 0.5 tsp vanilla extract
• 1/4 teaspoon coarse salt

Marshmallow meringue

• Whites of 5 large eggs
• 3/4 cup granulated sugar
• 1/4 tsp cream of tartar
• A pinch of coarse salt
• 0.5 tbsp. creamy marshmallows
• 1 tsp vanilla extract

Preparation:

1. Pie dough:
   
   Combine the flour, shortening, sugar, vinegar, and salt in a food processor and pulse until coarse. Add the butter and pulse until pea-sized pieces remain. Sprinkle with 2 tablespoons of ice water and pulse until the dough begins to come together. Press the dough together with your fingers; if it doesn't hold together, add up to 2 more tablespoons of ice water, 1 tablespoon at a time, pulse after each addition.
2. Place the dough on a large piece of plastic wrap and form it into a disk. Wrap tightly and refrigerate until firm, at least 1 hour, preferably overnight. The dough can also be frozen for up to 2 months.
3. Lightly flour your work surface. Roll out the chilled dough to a 12-inch diameter and place it in a 9-inch pie pan. Fold the overhanging edges under and press them with your fingers to create a wavy shape. Prick the entire surface of the dough with a fork. Refrigerate for at least 1 hour or overnight. If refrigerating overnight, cover with plastic wrap.
4. Preheat oven to 350°F (175°C). Line the chilled dough with foil and fill with pie weights or dried beans. Bake until the edges are golden brown, 20-25 minutes. Remove the foil and weights and continue baking until golden brown on all sides, another 10-15 minutes. Transfer to a wire rack to cool completely.
5. Filling:
   
   In a large bowl, gently whisk together the pumpkin puree, heavy cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla extract, and salt until smooth (do not beat). Pour the filling into the cooled crust and smooth the top. Bake until the filling is set around the edges but still slightly jiggly in the center, 50 minutes to 1 hour. Transfer the cake to a wire rack to cool completely.
6. Marshmallow meringue:
   
   Bring a few centimeters of water to a boil in a medium saucepan. Add the egg whites to the bowl of a stand mixer along with the sugar, cream of tartar, and salt. Beat with the whisk attachment. Remove the bowl from the stand mixer and place it over simmering water (the bottom of the bowl should not touch the water). Heat, whisking constantly, until the sugar is completely dissolved and the mixture is hot to the touch. Return the bowl to the mixer and beat on medium-high speed until stiff peaks form, 5-6 minutes. Add the marshmallow fluff and vanilla extract and beat until fully incorporated.
7. Carefully spoon the meringue over the filling. Using a spatula, spread it right to the edges of the pie to completely cover the filling, then create beautiful swirls and peaks on the meringue. Toast the meringue with a kitchen torch or in the oven on broiler mode for 1-2 minutes until golden brown (watch the meringue carefully to prevent burning). Slice the pie into wedges and serve.