Hands On:

18 minutes

Total Time:

18 minutes

Serves:

Ingredients

½ cup water
⅔ cup ultrafine pure cane granulated sugar, divided
2 tbsp meringue powder
¼ tsp cream of tartar
¼ tsp Hy-Vee vanilla extract
1 (41-oz.) Hy-Vee Bakery pumpkin pie (10-inch)
Hy-Vee dark chocolate espresso beans, finely chopped; for garnish

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Preparation

Just before serving, combine water, ⅓ cup ultrafine sugar, meringue powder, cream of tartar and vanilla extract in a deep medium bowl.

Beat with an electric mixer on medium until soft peaks form (tips curl). Add remaining ⅓ cup ultrafine sugar, 1 tablespoon at a time, beating on high until stiff peaks form (tips stand straight).

Spoon meringue mixture into a pastry bag fitted with a large star-shape piping tip. Pipe mixture onto pumpkin pie. Using a kitchen torch, toast meringue until golden. Garnish with chocolate espresso beans, if desired.