Molly Yeh's Mandarin Meringue Pie | Girl Meets Farm

Molly Yeh combines Chinese egg custard tarts with fruity meringue pie for this extra buttery and indulgent holiday dessert. #MollyYeh #GirlMeetsFarm #FoodNetwork #Thanksgiving #Pie Subscribe to Max to stream more #GirlMeetsFarm! #StreamOnMax Get the recipe ▶ https://foodtv.com/3QtGuLq Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Mandarin Meringue Pie RECIPE COURTESY OF MOLLY YEH Level: Intermediate Total: 3 hr 30 min (includes cooling time) Active: 30 min Yield: 8 servings Ingredients Crust: 12 (200 grams) shortbread cookies, such as Walker 2 tablespoons (25 grams) sugar Pinch kosher salt 4 tablespoons (56 grams) unsalted butter, melted and cooled Custard: 1 tablespoon mandarin orange zest plus 1/2 cup mandarin orange juice 1/2 cup (100 grams) sugar 2 large eggs plus 1 large egg yolk 1/4 cup evaporated milk 1/2 teaspoon pure vanilla extract 1/4 teaspoon kosher salt Meringue: 4 large egg whites 1/2 cup (100 grams) sugar 1/4 teaspoon cream of tartar Pinch kosher salt Directions Arrange oven racks in both the upper third and lower third of the oven. Preheat the oven to 350 degrees F. For the crust: In the bowl of a food processor fitted with the blade attachment, add the cookies, sugar and salt. Process to make fine, even crumbs (but not a paste). Pour in the melted butter and pulse until thoroughly combined. Transfer the crust to a 9-inch pie plate (see Cook's Note) and press to compact and coat the bottom and sides. Bake until the crust is set, 10 to 12 minutes. Remove to a cooling rack. Decrease the oven temperature to 325 degrees F. For the custard: In a small saucepan over low heat, combine the orange zest and juice and sugar. Cook, stirring occasionally, until the sugar is fully dissolved. Let cool slightly, about 10 minutes. Thoroughly whisk the whole eggs and yolk, evaporated milk, vanilla and salt in a large bowl (or large spouted measuring cup, which will make it easier to pour into the crust later). Whisk in the cooled orange juice mixture. Put the crust on a baking sheet and place on the bottom rack of the oven. Pour the custard in while the pie plate is on the rack to avoid spills. Bake until the custard is just set but the very center is still just a bit jiggly, 25 to 30 minutes. Remove to a rack to cool completely. (The pie could be made a day ahead and chilled before topping.) For the meringue: Once the pie has cooled, preheat the oven to broil. Bring a medium saucepan with about an inch of water to a simmer over low heat. Into a large mixing bowl, whisk together the egg whites, sugar, cream of tartar and salt. Set the bowl over the simmering water and whisk until light and foamy and the mixture reads 135 degrees F on an instant-read thermometer. (The mixture should no longer be grainy if you rub it between your fingers and will be very warm/almost hot to the touch.) Transfer the egg mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until the mixture begins to cool and forms soft peaks, 1 to 2 minutes. Increase the speed to medium high and whisk until the meringue just forms medium-stiff peaks (don’t overwhip), 1 to 2 minutes more. Spread the mixture over the pie and make swoops and peaks with the back of a spoon. Broil in the oven for 1 to 2 minutes (watching carefully so as to not to let it burn) until golden brown and toasty. (Alternatively, you can use a brulee torch to toast the meringue.) Set aside to cool. The meringue will be the best the day it is made, but leftovers will keep in the fridge for up to 2 days, though the meringue may weep a bit. Cook’s Note: If you plan on using the broiler for the meringue, make sure your pie dish is flameproof (do not use glass). Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Molly Yeh's Mandarin Meringue Pie | Girl Meets Farm | Food Network https://youtu.be/weLJoVwNMhY