Pumpkin Chai Marshmallow Pie for an Aldi Friendsgiving

Instructions

To make pie crust: In the bowl of a food processor, pulse together flour, sugar and salt.

Add in cubed butter and pulse for about 10 seconds or until the butter is incorporated into the flour and is the size of peas. Add water and continue to pulse until the dough stays together when pinched. If it crumbles add more water, 1 tablespoon at a time. Transfer the dough to a work surface and shape into a ball. Wrap the ball in plastic wrap and flatten into a disk. Refrigerate the dough for at least 30 minutes or overnight.

Roll out chilled dough on floured surface to a 13-inch round. Sprinkle crushed pecans on top. Lightly roll over pecans to press it into the dough. Fold dough in half and place it in a 9-inch pie pan. Make sure the dough is set down into the pan so that it is flush up against the sides and bottom. Fold the overhang under to form a 1-inch border. To flute the edge: press from the inside with a knuckle while cupping the outside of the crust with your thumb and index finger from the other hand, flute the edge 1-inch apart. Transfer the crust to the freezer for 20 minutes.

In the meantime, heat the oven to 375°F. Place rack in bottom third of oven. Line the pie shell with parchment paper, pleating as needed to fit it against the side and bottom of the shell. Fill the parchment-lined shell with dried beans until it is level with the top of the fluted edge of the pie crust. Parbake for 15 minutes. Remove the pan from the oven and transfer to wire rack to remove parchment and beans. Return pan to oven and bake for another 7 minutes or until lightly golden. Remove finished parbaked crust from the oven and transfer to a wire rack to cool.

To make filling: Place the pumpkin in the bowl of a food processor fitted with the blade. Add in next 8 ingredients and process until blended. Add the eggs 1 at a time, pulsing after each addition. With the food processor running, gradually add cream, processing until just blended.

Pour filling into crust. Bake until edges are puffed and center is set, about 1 hour. Cool completely on rack. Cover and chill overnight.

To make marshmallow crème: Place egg whites and corn syrup in a stand mixer bowl fitted with a whisk. Beat on low gradually building the speed to high over 30 seconds. Beat on high until soft peaks form about, 5 minutes. Add both sugars and beat on low until sugar is just mixed in. Turn mixer to high and beat until medium peaks form.

Transfer marshmallow crème to a pastry bag fitted with large leaf tip. Pipe a ruffled line from top to bottom, left to right. Finish with perimeter edge. Lightly toast with a kitchen torch to finish.