In a food processor pulse the flour and butter until the butter is pea-sized.
Slowly drizzle in the water until a ball starts forming.
Remove onto a floured surface and roll into a ball.
Place in fridge for 30-60 minutes to rest
Roll out and transfer to pie pan.
Trim edges and cover in parchment paper.
Cover in pie weights or beans.
Cover edge in tin foil
Bake at 425F for about 15 minutes.
Remove weights and paper and poke with fork all over.
Bake again for another 5 minutes.
Mix egg and cream in a small bowl. Add egg wash to crust's perimeter
For the Filling:
Whisk all ingredients together until combined.
Pour into pie shell and bake at 350F for about 75 minutes or until filling is set in the middle and a knife comes out clean. A little wobble is totally fine though! (I kept my edge covered in tin foil to prevent burning)
Allow to cool completely.
For the Meringue:
Beat the egg whites and 2/3 cup of sugar until soft peaks form.
In a medium saucepan add the remaining sugar and 2/3 cup water then place on low heat.
Stir until sugar melts and becomes clear.
Maintain at medium high heat until temperature reads 235-240F.
Drizzle the sugar into the mixer immediately.
Run mixer until merengue is cool/tepid.
Pile onto cooled pie. If the meringue looses its silky consistency run the mixer for a few seconds to revive it.
Don't forget to torch the meringue!
You can easily make the pie dough in a food processor with a few pulses but making it the old fashioned way is pretty fun, just a little messy.
Try warming the pie filling in a saucepan before adding to the pie shell.
Feel free to adjust the spice profile and alcohol type/level to your liking.
The best way to cut this is to butter your knife! The fat cuts right through the meringue.