Ingredients with Measurements:
- 1 pre-made pie crust
- 4 egg whites
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1/4 cup Bastardo del Grappa liqueur
- 1/4 cup lemon juice
- 4 egg yolks
- 1 can sweetened condensed milk
- 1 tsp vanilla extract
Special equipment needed:
- Electric mixer
- Pie dish
- Piping bag with star tip (optional)
Step-by-step instructions:
1. Preheat oven to 350°F (175°C).
2. Place the pre-made pie crust in the pie dish and set aside.
3. In a large mixing bowl, beat the egg whites, cream of tartar, and salt with an electric mixer until soft peaks form.
4. Gradually add in the granulated sugar, one tablespoon at a time, while continuing to beat the mixture until stiff peaks form.
5. Fold in the Bastardo del Grappa liqueur and lemon juice.
6. Pour the meringue mixture into the pie crust and spread it evenly.
7. Bake the pie for 10-12 minutes or until the meringue is lightly browned.
8. While the pie is baking, prepare the filling. In a separate mixing bowl, beat the egg yolks until they are light and fluffy.
9. Add in the sweetened condensed milk and vanilla extract and mix until well combined.
10. Pour the filling mixture over the baked meringue and spread it evenly.
11. Bake the pie for an additional 15-20 minutes or until the filling is set.
12. Remove the pie from the oven and let it cool to room temperature.
13. Once the pie has cooled, refrigerate it for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat oven to 350°F (175°C).
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 360
Total fat: 11g
Saturated fat: 5g
Cholesterol: 105mg
Sodium: 210mg
Total carbohydrates: 56g
Dietary fiber: 0g
Total sugars: 50g
Protein: 7g
Substitutions for ingredients:
- Bastardo del Grappa liqueur can be substituted with any other fruit-flavored liqueur.
- Lemon juice can be substituted with lime juice or orange juice.
- Sweetened condensed milk can be substituted with evaporated milk and sugar.
Variations:
- Add fresh fruit on top of the meringue before baking for a fruity twist.
- Substitute the pre-made pie crust with a homemade graham cracker crust.
- Add a layer of chocolate ganache on top of the baked meringue before adding the filling.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form to ensure a fluffy meringue.
- Use room temperature eggs for best results.
- Let the pie cool completely before refrigerating to prevent condensation from forming on the meringue.
Storage instructions:
Store the Bastardo del Grappa Meringue Pie in the refrigerator for up to 3 days.
Reheating instructions:
This pie is best served cold and does not need to be reheated.
Presentation ideas:
Serve the pie on a decorative platter or cake stand.
Garnishes:
Garnish with fresh fruit, whipped cream, or a sprinkle of powdered sugar.
Pairings:
This pie pairs well with a cup of coffee or tea.
Suggested side dishes:
Serve the pie with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the meringue is not browning evenly, rotate the pie halfway through baking.
- If the filling is not setting, bake the pie for an additional 5-10 minutes.
Food safety advice:
Make sure to refrigerate the pie after it has cooled to prevent bacteria growth.
Food history:
Bastardo del Grappa is a fruit-flavored liqueur that originated in Italy. Meringue pies have been a popular dessert in the United States since the early 20th century.
Flavor profiles:
This pie has a sweet and tangy flavor with a fluffy meringue topping.
Serving suggestions:
Serve the pie chilled with a dollop of whipped cream on top.
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Region: Italian