youthsweets

Do ahead
1 The crust and the baked pie need to rest overnight. It can be made 2-3 days ahead of time and the dough can be stored in the refrigerator until ready to use or up to 3 weeks in the freezer.
2 You can make the egg white sugar syrup for the meringue a day ahead (same day you make the filling etc.) and chill it in the refrigerator overnight, or you can make it before serving and whip it up while it is still warm.
Make the crust
4 In a medium bowl, whisk together the flour, salt and cinnamon.
5 Add the cold shortening and butter and toss to coat. With a pastry blender, two knives or your fingers, work in the fats until they are just a bit smaller than pea sized.
6 Add half of a beaten egg, vinegar and half of the ice cold water. Mix just until the dough clumps together when you squeeze it in your hand. Add more water as needed, but try to avoid using too much. You want the dough to just barely stick together.
7 Wrap the dough in plastic wrap and refrigerate at least 4 hours, but overnight is best.
8 Preheat the oven to 350°F.
9 Roll the dough on a lightly-floured surface with a rolling pin until ¼-inch thick, or wide enough to hang 2-3 inches over your pie plate.
10 Gently place the dough into the pie plate. Fold under and crimp the edges. Place in the freezer for at least 20 minutes to chill. When ready to bake, place a circle of parchment paper on top and fill the center with pie weights or dried rice. Brush the crust edges with beaten egg, if desired.
11 Bake with the parchment and weights for 14-16 minutes, then remove the parchment and weights and bake for another 5-10 or until the bottom is not wet-looking. Remove from the oven.
Make the filling
13 Preheat the oven to 375°F, lower it to 350°F after it reaches temperature.
14 In a medium saucepan, add the granulated sugar, cornstarch and kosher salt. Whisk to remove any lumps. Whisk in the carrot juice, passion fruit and lemon juice. Cook over medium heat until bubbling, about 6-8 minutes, and then remove from the heat.
15 Whisk the egg yolks in a medium heatproof bowl. Very slowly, dribble in a bit of the warm carrot passion fruit mixture while whisking constantly to temper the yolks. Continue adding the mixture to the egg yolks while whisking. Then return the entire mixture back to the saucepan and place back over medium heat. Whisk constantly and cook until thickened, about 5-7 minutes.
16 Turn off the heat and add the two tablespoons of cold butter. Whisk in until combined, then pour into the prepared pie crust.
17 Bake the pie in the oven for 10-12 minutes. Remove from the oven and let cool 30 minutes before transferring to the fridge to chill at least 4 hours, but ideally overnight.
Make the meringue
19 Make a bain marie: Set a heatproof bowl over a pot filled with just enough water so that it doesn’t touch the bottom of the bowl. Turn the heat to medium. You want the water simmering.
20 Into the heatproof bowl, combine the egg whites, granulated sugar, molasses, cream of tartar, kosher salt and vanilla. Whisk constantly while heating until the mixture holds steady at 170°F. It will become foamy on top as you stir and cook.
21 Remove from the heat and either transfer it to a storage container if you are making it ahead, or to the bowl of a stand mixer with the whisk attachment. When ready to serve the pie, beat the egg white sugar syrup mixture to glossy, stiff peaks.
Assemble
23 Pile the meringue onto the chilled pie and flick it with the back of a spoon to make peaks. Toast the peaks with a kitchen torch. Slice and serve immediately.