ElfyA Spooky Twist: Pie for Halloween with Ghosts
When it comes to Halloween treats, most people think of candies or cookies, but a pie for Halloween with ghosts is a fun and creative way to impress your guests.
It’s a unique take on traditional desserts, and it’s not only delicious but also perfect for setting a spooky mood.
Delicious Homemade Pie For Halloween With Ghosts
| Prep time | Cook Time | Rest Time | Total Time |
|---|---|---|---|
| 30 min | 50 min | 120 min | 200 min |
The idea
of ghost-themed foods is relatively new, gaining popularity in recent years as Halloween has grown into a holiday for creative cooking.
The pie itself can be made from various fillings – whether you prefer a classic lemon custard or something rich and chocolatey – the real highlight here is the cute meringue ghosts on top.
These little ghosts bring an adorable, playful touch to an otherwise regular pie.
Meringue has been around since the 1600s, with roots in French and Swiss baking, and it’s always been a light and airy complement to heavier desserts.
In this Halloween pie, the meringue is shaped into little ghosts with tiny eyes, making it a kid-friendly favorite.
Serving
a pie for Halloween with ghosts is sure to stand out among the usual Halloween desserts, offering a homemade touch that brings together fun and flavor in one spooky treat.
It’s the perfect blend of tradition with a modern, festive twist!
Ingredients
For Pie Crust
For Pie Filling (Lemon or Custard Filling)
For Meringue Ghosts
Garnishes (optional)
Instructions
Prepare the Pie Crust
In a mixing bowl, combine flour, sugar, and salt.
Add cold, cubed butter and rub it into the flour mixture with your fingers or a pastry cutter until the texture resembles coarse crumbs.
Gradually add iced water, one tablespoon at a time, until the dough just comes together.
Shape the dough into a disk, wrap it in plastic wrap, and chill in the fridge for 30 minutes.
Preheat the oven to 180°C (350°F). Roll out the chilled dough to fit into a 9-inch pie dish. Press it into the bottom and sides, trimming any excess.
Line the pie crust with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes, remove weights, and bake for another 10 minutes or until golden. Set aside.
Make the Pie Filling
In a medium mixing bowl, whisk together the egg yolks, sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until smooth.
Pour the filling into the pre-baked pie crust.
Bake at 180°C (350°F) for 15–20 minutes, or until the filling is set but still slightly jiggly in the center. Let the pie cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
Make the Meringue Ghosts
Preheat the oven to 100°C (210°F) and line a baking sheet with parchment paper.
In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add the sugar, one tablespoon at a time, and beat on high speed until stiff, glossy peaks form (about 5-7 minutes).
Transfer the meringue into a piping bag fitted with a round tip. Pipe small ghost shapes onto the prepared baking sheet.
Use chocolate chips or black food coloring to create the eyes for each ghost.
Bake the meringue ghosts for 1-1.5 hours, or until they are firm and dry to the touch. Allow them to cool completely before handling.
Assemble and Decorate
Once the pie has cooled, gently place the meringue ghosts on top of the pie.
Add fresh cranberries or cherries on the side for garnish, and a few mint leaves for a pop of color.
Dust the pie lightly with powdered sugar before serving.
Enjoy, Good Appetite!
Happy Halloween!
