Recipe: Pumpkin Custard Pie with Satsuma Marshmallow Cream - Houston Chronicle

CRUST

1½ cups flour

2/3 cup packed dark brown sugar

1 cup pecans, toasted

¼ teaspoon salt

1 stick cold butter cut into small pieces

FILLING

1½ cups sugar

3 tablespoons cornstarch

2 cups pumpkin purée, canned or fresh

2 cups cream

6 egg yolks

½ teaspoon salt

½ teaspoon pumpkin pie spice

SATSUMA MARSHMALLOW CREAM

4 egg whites

1 cup corn syrup

2 cups powdered sugar, sifted

Pinch of salt

Zest from 1 satsuma orange

Instructions: Prepare the crust by placing all ingredients except butter in a food processor and blend until pecans are ground. Add butter and pulse until mixture looks like sand. Divide evenly into two 9-inch pie plates; press mixture into pie plates to form a crust. Place in refrigerator while preparing filling.

To make filling, combine sugar and cornstarch in a mixing bowl until all lumps are gone. Add remaining ingredients and mix until completely smooth. Divide custard evenly between the two pies. Bake in 325-degree oven for 45 to 50 minutes or until the outside of pies is set but slightly jiggly in the center. Let pies cool.

To make marshmallow cream, whip egg whites and corn syrup in a mixing bowl until doubled in size, about 5 minutes. Add powdered sugar and whip until stiff. Fold in salt and zest. Dollop marshmallow cream on top of pies and brûlée with a kitchen torch or in oven under broiler like a meringue pie. Marshmallow cream can also be used as is without broiling.

Makes 2 pies

From Allison Thiessen, pastry chef 1751 Sea and Bar

Pie inspiration: “Truth be told, I’ve never liked pumpkin pie. It’s heavy and squashy and a little too spiced for my taste. This is a recipe I developed for a chef who wanted a light pumpkin dessert on the menu, and I must say it’s the pie of my pumpkin dreams. Light and fluffy; perfect after a heavy meal.”

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Recipe: Pumpkin Custard Pie with Satsuma Marshmallow Cream - Houston Chronicle
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