Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Invisibility Cloak Pumpkin Pie
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- Level: Intermediate
- Total: 7 hr 30 min (includes cooling and chilling time)
- Active: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 418
- Total Fat
- 19 g
- Saturated Fat
- 12 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 1 g
- Sugar
- 42 g
- Protein
- 6 g
- Cholesterol
- 40 mg
- Sodium
- 212 mg
An homage to Harry Potter’s invisibility cloak, this magical pie has a crystal-clear pumpkin filling, flakey spiced crust and fluffy toasted meringue. Slice into the pie and it will appear that the filling has disappeared! What hasn’t vanished are the excellent pumpkin pie flavors and textures, just the thing to dazzle both Harry Potter fans and dessert lovers alike. It’s perfect for a Hogwarts-themed party or anytime you want a refreshing take on a classic.
- Level: Intermediate
- Total: 7 hr 30 min (includes cooling and chilling time)
- Active: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 418
- Total Fat
- 19 g
- Saturated Fat
- 12 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 1 g
- Sugar
- 42 g
- Protein
- 6 g
- Cholesterol
- 40 mg
- Sodium
- 212 mg
Ingredients
Crust:
Filling:
Meringue:
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Directions
Special equipment:
a piping bag fitted with a large star tip; a kitchen torch- For the crust: Pulse the flour, pumpkin pie spice and salt in a food processor until combined. Add the butter and pulse until pea-size pieces form. Sprinkle in 2 tablespoons of ice water and pulse until the dough begins to come together. If the dough doesn’t hold together, add 2 tablespoons more of ice water and pulse again until it’s the correct consistency.
- Transfer the dough to a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to overnight.
- Dust a work surface with flour and roll the dough out to a 12-inch round. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Freeze for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Pierce the bottom of the chilled dough all over with a fork. Line the dough with a sheet of parchment paper and fill with pie weights or dried beans. Bake until the edges are set, about 20 minutes. Remove the parchment paper and weights and continue baking until the crust is baked through and lightly golden brown, about 15 minutes more. Transfer to a rack and cool completely.
- Add the white chocolate and coconut oil to a medium microwave-safe bowl. Microwave in 30-second increments, stirring in between each, until the mixture is melted and smooth, about 1 minute. Paint a thin layer of chocolate all over the bottom and sides of the crust. Let set at room temperature until the chocolate hardens, about 15 minutes.
- For the filling: Put 1 1/2 cups water in a medium saucepan and sprinkle the gelatin over the top. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the sugar and heat over medium heat, whisking occasionally, just until the gelatin and sugar are dissolved, 3 to 4 minutes. Remove from the heat and whisk in the pumpkin pie spice extract.
- Pour the gelatin mixture into a large bowl and stir in 2 cups cold water. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
- Pour the gelatin mixture into the crust and refrigerate until set, at least 4 hours and up to overnight.
- For the meringue: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water.
- Add the sugar, lemon juice, salt and egg whites to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar is completely dissolved (about 150 degrees F).
- Transfer to the stand mixer fitted with the whisk attachment. Add the vanilla extract and beat on medium-high speed until the mixture is cool and the whites hold stiff peaks, about 5 minutes. Add the orange food coloring and beat until no white streaks remain. Transfer to a piping bag fitted with a large star tip.
- To assemble, pipe small rosettes of the meringue in the center of the pie, leaving some of the filling showing around the edges. Toast with a kitchen torch until the meringue is golden at the edges.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
