Instructions

1. 1

   Preheat your oven to 375°F (190°C).

   ⏱️ 10 min•🌡️ 375

   
2. 2

   To prepare the pie crust, sprinkle flour onto a clean wooden surface. In a large metal bowl, combine the 1 1/4 cups of flour and 1/2 cup of chilled butter cubes. Mix the flour and butter by hand, rubbing the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

   ⏱️ 10 min

   
3. 3

   Gradually add 1/4 cup of ice water to the mixture, mixing until a cohesive dough ball forms. If the dough is too dry, add more ice water, 1 teaspoon at a time, until it just comes together.

   ⏱️ 5 min

   
4. 4

   Place the dough ball onto a piece of plastic wrap and press it into a flattened disk shape. Transfer the dough to a lightly floured wooden surface. Using a rolling pin, roll out the dough until it is thin and large enough to fit into a 9-inch pie pan.

   ⏱️ 10 min

   
5. 5

   Carefully transfer the rolled-out dough into the pie pan, pressing it gently to fit the contours of the pan. Trim any excess dough from the edges of the pie pan, leaving about a 1/2-inch overhang. Crimp the edges decoratively.

   ⏱️ 5 min

   
6. 6

   Bake the pie crust in the preheated oven for 15-20 minutes, or until it is golden brown. Remove from the oven and let cool completely on a wire rack.

   ⏱️ 20 min•🌡️ 375

   
7. 7

   To prepare the clear filling, in a saucepan, combine 1 cup of granulated sugar and 2 cups of water. Heat the mixture on a stovetop over medium heat, stirring continuously until the sugar is fully dissolved.

   ⏱️ 5 min

   
8. 8

   Remove the saucepan from the heat. Add 2 tablespoons of powdered gelatin to the hot sugar-water mixture and stir vigorously until it completely dissolves and no lumps remain.

   ⏱️ 3 min

   
9. 9

   Pour the hot, clear liquid filling into the pre-baked and cooled pie crust. Place the pie in the refrigerator to allow the filling to set, which will take at least 2 hours.

   ⏱️ 2 min•🌡️ 4

   
10. 10

    To prepare the meringue topping, in a large metal mixing bowl (ensure it is very clean and grease-free), combine 3 large egg whites, 1/2 cup of granulated sugar, and 125 grams of cream of tartar.

    ⏱️ 5 min

    
11. 11

    Using a stand mixer with a whisk attachment, beat the mixture on high speed for 5-7 minutes, or until stiff, glossy peaks form, creating a stable meringue.

    ⏱️ 7 min

    
12. 12

    Once the clear filling has firmly set, remove the pie from the refrigerator. Transfer the prepared meringue into a piping bag fitted with a star tip (or a large round tip).

    ⏱️ 5 min

    
13. 13

    Pipe the meringue topping decoratively over the set clear filling in the pie crust, ensuring the meringue touches the crust edges to prevent shrinking.

    ⏱️ 5 min

    
14. 14

    Using a kitchen torch, lightly brown the peaks of the meringue until caramelized and golden. Alternatively, you can place the pie under a broiler for 1-2 minutes, watching carefully to prevent burning.

    ⏱️ 2 min

    
15. 15

    The Gaslight-Me Pie is then ready to be served. Store any leftovers in the refrigerator.

    

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Nutrition Facts (per serving)