PBLT's: Georgia Peaches, Sorghum Braised Pork Belly, Heirloom Tomatoes, Mixed Spring Greens & Herbs, + Homemade Jalapeno Aioli on Bacon Fat Fried Bread

PBLT's: Georgia Peaches, Sorghum Braised Pork Belly, Heirloom Tomatoes, Mixed Spring
Greens & Herbs, + Homemade Jalapeno Aioli on Bacon Fat Fried Bread

Okay y'all this is IT. This is MY summer sandwich. We've made three times in the last week... that's how much we have craved it. Summer essentials are bountiful between two slices of bread, you got ripe georgia peaches, juicy heirloom tomatoes, mixed spring greens, a whole bunch of fresh herbs, and a spicy jalapeno aioli. But y'all are all wanting me to get to the best part: the sorghum molasses braised pork belly. There ain't no doubt about it y'all... if you're going to make a BLT... you might as well make it a PBLT for some extra fatty, unctuous goodness. Pork belly is pretty damn good just fried until crispy, but I believe braising it before crisping it up is the way to go. I slow-cooked some house cured pork belly slab slices (extra thick here, people) in an aluminum foil pouch along with some sorghum molasses, freshly cracked pepper, and a splash of water. Tent the pork up, so it will capture the steam and cook it low 'n slow until the meaty part has begun to brown and the fatty part has render. After the braising, remove it from the oven and refrigerate the thick slices until they have chilled. You probably could go straight to the frying pan, but I think it is a necessary step because it helps the pork belly to firm up again, which in turn, helps it to stay in one piece and crisp up beautifully. Just a week or so ago, I tasted a peach, bacon, and arugula sandwich that was to die for... and that certainly inspired my dish here today. All of the components compliment each other perfectly. The heirloom tomatoes and fresh peaches lend the sandwich some acidity, yet a lot of sweetness. The mixed spring greens & herbs create the perfect balance and cut through a lot of the acidity of the fatty pork belly. Last, but not least, the homemade jalapeno aioli gives the sandwich a much-needed-kick-in-the-ass to tie it all together. And like all sandwiches that we make around this joint... you gotta serve it on some crunchy bacon fat fried bread (but duh). We have officially dubbed this "the summer sandwich", so y'all better jump on it as well before all of the peaches and heirloom tomatoes are gone for a year!! Enjoy :)

About to braise the pork belly in some sorghum molasses (cut your pork extra thick)

After it has chilled, fry it up until crispy + extra fatty

you can never go wrong with heirloom tomatoes.

layering time.

we added peaches + pickled shallots (the shallot are optional)

mixed spring greens + fresh herbs are an absolute must.

this screams summer, don't it??

layers of aioli, tomato, pork belly, greens, & peaches 

pork belly porno shot

I. Just. Want. To. Devour. It. 

perfectly layered sandwich goodness

BACON FAT FRIED BREAD. Do it.

Ain't it purdy all sliced up n' shit?

For the Homemade Jalapeno Aioli:

1 Egg Yolk

1t White Vinegar

1 ½t Freshly Squeezed Lime Juice

¼t Dijon Mustard & Sugar

2 Garlic Clove, Minced into a Paste (with a little bit of sea salt)

½t Salt

¾C Canola Oil

1 Small Jalapeno, Finely Chopped (if you don’t like it spicy, throw out the seeds)

1T Minced Candied Jalapenos

For the Sorghum Braised Pork Belly:

1-2lbs House Cured Pork Belly, Cut into Thick Slices (like really, really thick)

¼C Sorghum Molasses (or maple syrup can be substituted)

Freshly Cracked Pepper

A Splash of Water

For the PBLT Sandwiches:

Slices of Sourdough Bread, Fried until Crispy in Bacon Fat

Fresh Georgia Peaches, Thinly Sliced

Heirloom Tomatoes, Sliced (also lightly seasoned with salt & pepper)

1C Mixed Spring Greens + ½C Fresh Mixed Herbs (we used basil, thyme, tarragon, & thyme)

Prepared Homemade Jalapeno Aioli

Prepared Sorghum Braised Pork Belly, Refrigerated Overnight

Directions:

1. For the Homemade Jalapeno Aioli: Combine egg yolk, lime juice, vinegar, mustard, minced garlic, chopped jalapenos, minced candied jalapenos, and ½t salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using ¼t measuring spoon and whisking constantly, add ¼C of the oil to yolk mixture, a few drops at a time, about 4-5 minutes. Gradually add remaining ½C canola oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8-10 minutes (mayonnaise will be lighter in color). Season the mayo with salt, pepper, and sugar to taste. Cover and refrigerate until you are ready to use. 

2. For the Sorghum Braised Pork Belly: Cut your cured pork belly slab into extremely thick slices (ours were roughly about an inch, maybe bigger). Place them into a plastic bag and add in the sorghum molasses, cracked black pepper, and a splash of water. Toss the pork belly slices in the mixture until they are completely coated and marinate them overnight. The next day, preheat the oven to 200 degrees. Create an aluminum foil pouch (use about 2-3 pieces of foil) and place the slices of marinated pork belly into the pouch and close tightly, so that the pork belly will steam and slowly cook through. Cook the pork for 3-4 hours until the meat portion has begun to brown and the fat has rendered slightly. After braising, remove from the oven and place into a plastic container and refrigerate overnight (I felt that these crisped up better in the pan when they are cold). Once they are chilled, heat a frying pan over medium heat with a little bit of oil. Cook the slices of braised pork slowly until they have browned & crisped on both sides, yet are still fatty. Drain on a paper towel while you assemble the sandwich.

3. Assembling the Sandwich: In a mixing bowl, toss together the mixed spring greens and mixed herbs. We tossed ours with a little lemon juice and olive oil for extra flavor. Fry the slices of sourdough bread in the remaining oil/pork belly fat until golden brown and toasty. After they have toasted, slather both sides of the bread with some homemade jalapeno aioli, and then begin stacking with some slices of heirloom tomatoes, peach slices, crispy pork belly, and mixed greens & herbs. Slice in half and enjoy immediately.

go on and dig in y'all. 

PBLT's: Georgia Peaches, Sorghum Braised Pork Belly, Heirloom Tomatoes, Mixed Spring Greens & Herbs, + Homemade Jalapeno Aioli on Bacon Fat Fried Bread

PBLT's: Georgia Peaches, Sorghum Braised Pork Belly, Heirloom Tomatoes, Mixed Spring
Greens & Herbs, + Homemade Jalapeno Aioli on Bacon Fat Fried Bread

Okay y'all this is IT. This is MY summer sandwich. We've made three times in the last week... that's how much we have craved it. Summer essentials are bountiful between two slices of bread, you got ripe georgia peaches, juicy heirloom tomatoes, mixed spring greens, a whole bunch of fresh herbs, and a spicy jalapeno aioli. But y'all are all wanting me to get to the best part: the sorghum molasses braised pork belly. There ain't no doubt about it y'all... if you're going to make a BLT... you might as well make it a PBLT for some extra fatty, unctuous goodness. Pork belly is pretty damn good just fried until crispy, but I believe braising it before crisping it up is the way to go. I slow-cooked some house cured pork belly slab slices (extra thick here, people) in an aluminum foil pouch along with some sorghum molasses, freshly cracked pepper, and a splash of water. Tent the pork up, so it will capture the steam and cook it low 'n slow until the meaty part has begun to brown and the fatty part has render. After the braising, remove it from the oven and refrigerate the thick slices until they have chilled. You probably could go straight to the frying pan, but I think it is a necessary step because it helps the pork belly to firm up again, which in turn, helps it to stay in one piece and crisp up beautifully. Just a week or so ago, I tasted a peach, bacon, and arugula sandwich that was to die for... and that certainly inspired my dish here today. All of the components compliment each other perfectly. The heirloom tomatoes and fresh peaches lend the sandwich some acidity, yet a lot of sweetness. The mixed spring greens & herbs create the perfect balance and cut through a lot of the acidity of the fatty pork belly. Last, but not least, the homemade jalapeno aioli gives the sandwich a much-needed-kick-in-the-ass to tie it all together. And like all sandwiches that we make around this joint... you gotta serve it on some crunchy bacon fat fried bread (but duh). We have officially dubbed this "the summer sandwich", so y'all better jump on it as well before all of the peaches and heirloom tomatoes are gone for a year!! Enjoy :)

About to braise the pork belly in some sorghum molasses (cut your pork extra thick)

After it has chilled, fry it up until crispy + extra fatty

you can never go wrong with heirloom tomatoes.

layering time.

we added peaches + pickled shallots (the shallot are optional)

mixed spring greens + fresh herbs are an absolute must.

this screams summer, don't it??

layers of aioli, tomato, pork belly, greens, & peaches 

pork belly porno shot

I. Just. Want. To. Devour. It. 

perfectly layered sandwich goodness

BACON FAT FRIED BREAD. Do it.

Ain't it purdy all sliced up n' shit?

For the Homemade Jalapeno Aioli:

1 Egg Yolk

1t White Vinegar

1 ½t Freshly Squeezed Lime Juice

¼t Dijon Mustard & Sugar

2 Garlic Clove, Minced into a Paste (with a little bit of sea salt)

½t Salt

¾C Canola Oil

1 Small Jalapeno, Finely Chopped (if you don’t like it spicy, throw out the seeds)

1T Minced Candied Jalapenos

For the Sorghum Braised Pork Belly:

1-2lbs House Cured Pork Belly, Cut into Thick Slices (like really, really thick)

¼C Sorghum Molasses (or maple syrup can be substituted)

Freshly Cracked Pepper

A Splash of Water

For the PBLT Sandwiches:

Slices of Sourdough Bread, Fried until Crispy in Bacon Fat

Fresh Georgia Peaches, Thinly Sliced

Heirloom Tomatoes, Sliced (also lightly seasoned with salt & pepper)

1C Mixed Spring Greens + ½C Fresh Mixed Herbs (we used basil, thyme, tarragon, & thyme)

Prepared Homemade Jalapeno Aioli

Prepared Sorghum Braised Pork Belly, Refrigerated Overnight

Directions:

1. For the Homemade Jalapeno Aioli: Combine egg yolk, lime juice, vinegar, mustard, minced garlic, chopped jalapenos, minced candied jalapenos, and ½t salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using ¼t measuring spoon and whisking constantly, add ¼C of the oil to yolk mixture, a few drops at a time, about 4-5 minutes. Gradually add remaining ½C canola oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8-10 minutes (mayonnaise will be lighter in color). Season the mayo with salt, pepper, and sugar to taste. Cover and refrigerate until you are ready to use. 

2. For the Sorghum Braised Pork Belly: Cut your cured pork belly slab into extremely thick slices (ours were roughly about an inch, maybe bigger). Place them into a plastic bag and add in the sorghum molasses, cracked black pepper, and a splash of water. Toss the pork belly slices in the mixture until they are completely coated and marinate them overnight. The next day, preheat the oven to 200 degrees. Create an aluminum foil pouch (use about 2-3 pieces of foil) and place the slices of marinated pork belly into the pouch and close tightly, so that the pork belly will steam and slowly cook through. Cook the pork for 3-4 hours until the meat portion has begun to brown and the fat has rendered slightly. After braising, remove from the oven and place into a plastic container and refrigerate overnight (I felt that these crisped up better in the pan when they are cold). Once they are chilled, heat a frying pan over medium heat with a little bit of oil. Cook the slices of braised pork slowly until they have browned & crisped on both sides, yet are still fatty. Drain on a paper towel while you assemble the sandwich.

3. Assembling the Sandwich: In a mixing bowl, toss together the mixed spring greens and mixed herbs. We tossed ours with a little lemon juice and olive oil for extra flavor. Fry the slices of sourdough bread in the remaining oil/pork belly fat until golden brown and toasty. After they have toasted, slather both sides of the bread with some homemade jalapeno aioli, and then begin stacking with some slices of heirloom tomatoes, peach slices, crispy pork belly, and mixed greens & herbs. Slice in half and enjoy immediately.

go on and dig in y'all. 

Caramelized Apple-Beer Battered Cheese Curds with Homemade Pecan Bacon Syrup

Caramelized Apple-Beer Battered Cheese Curds with Homemade Pecan Bacon Syrup

FOOTBALL IS BACK, it's o-fish. Yep, my people, the Atlanta Falcons are back in action tonight, which means tailgating season is finally upon us. THANKGAWD. It feels like it was forever ago when I was watchin' Alabama win the National Championship and suffering the loss of the Falcons in the playoffs. But all is well because I have a new snickitty-snack to share with my loyal followers, and the tailgatin' series will start off with some fried cheese curds. Have y'all had fried cheese curds? They are kinda like mozzarella stick nuggets, if you catch my drift. I had to pimp out just a smidge a lot by adding a beer battered, caramelized apple chunks, smoky bacon, toasty pecans, comforting spices, and sweet maple syrup. Yeah, I did it, I went way over the top. But who doesn't love the classic pairing of cheese + apples? No one. Who doesn't like beer batter? Fuggettaboutit. And bacon? Well, don't get me started if you are a bacon-hater. These are extra sweet, but super-oozy-cheesy-yummy goodness. You can give them an extra spicy kick by sprinkling them with some cajun seasoning or cayenne right before serving because of course we did!! Now, let's hope the dirrty birds pull off a pre-season win tonight!! Enjoy :)

deep fried goodness.

For the Caramelized Apple Chunks:

2 Granny Smith Apples, Peeled & Cut into Small Cubes/Diced

3T Dark Brown Sugar

2T Unsalted Butter

Pinch of Salt & Cinnamon

For the Beer Battered Cheese Curds:

2/3C Cider Beer

2 Large Eggs, Separated

2T Brown Butter, Melted

3T Sugar

¾t Ground Ginger & Cinnamon

¼t Grated Nutmeg & Ground Cayenne

¼t Salt (heaping)

1C AP Flour

1T Cornstarch
Prepared Caramelized Apple Chunks, Cooked

2C Cheese Curds (tossed in a little bit of flour and remove the excess)

Vegetable Oil or Canola Oil, For Frying

For the Homemade Pecan Bacon Syrup:

2C Diced Bacon, Cooked until Crispy

2C Chopped Pecans

2/3C Lemon Juice

¼C Sorghum Molasses

2 ¼C Maple Syrup

¼t Red Pepper Flakes & Ground Nutmeg

1t Salt + ½t Cinnamon

2T + 2T Unsalted Butter

Directions:

1. For the Caramelized Apple Chunks: Meanwhile, toss apples with sugar in a bowl. Melt remaining 2 tablespoons butter in a large skillet over medium heat. Add apple mixture; cook, stirring occasionally, until apples are golden and caramelized, about 10 minutes. Set them aside until they are cooled before adding them to the beer batter.

2. For the Beer Battered Cheese Curds: Whisk the beer, egg yolks, melted butter, sugar, ginger, cinnamon, nutmeg, allspice, and salt together in a medium bowl. Whisk the flour and cornstarch in until just blended. Cover the bowl with a kitchen towel and let the batter sit for 30 minutes. After it has sat, add in the cooled caramelized apple chunks. Meanwhile, toss the cheese curds in some flour and shake off the excess. Heat an inch of vegetable oil in a deep and wide pan or a deep-fat fryer to 365°F. Beat the egg whites to stiff peaks (but not dry – dry is when it looks clumpy) and fold the whites into the batter. Dip each cheese curd into the batter to coat, and then let any excess drip off before frying them. Carefully place it in the hot oil and fry for a few minutes on each side. When the bottoms turn a deep golden color, use tongs or chopsticks to flip the curds over. Let the other side turn deep golden and remove from the oil to the cooling rack or paper towels. Repeat until done.

3. For the Pecan Bacon Syrup: Heat a skillet over medium heat and render the bacon until almost crispy. Add in the pecans and toast for a minute. Add the remaining ingredients and simmer the mixture until it has reduced by a third. Whisk in the butter just before serving. Keep warm and serve with the curds for dipping.

4. For Serving:Place the crispy cheese curds onto the center of a plate with a bowl of the warm pecan bacon syrup on the side for dipping. Enjoy immediately while they are still hot!

Spicy Fried Egg BLT’s with Tomato Confit, Sorghum Glazed Bacon, Butter Lettuce, Chipotle Mayo, Fried Egg, & Pepperjack Cheese on Bacon Fat Fried Bread

Spicy Fried Egg BLT’s with Tomato Confit, Sorghum Glazed Bacon, Butter Lettuce, Chipotle Mayo, 

Fried Egg, & Pepperjack Cheese on Bacon Fat Fried Bread

This is my hangover sandwich. Does it need any further explanation besides that it comforts me the day after I have drank too much. Okay, that might sound bad, but it is essential to life. Yesterday, the weather was just too gorgeous not to enjoy, so we decided to have some friends over and have a good ole Southern chicken fry. While the chicken was frying, we drank (heavily) and played beer pong in the garden. It was a great day and an even better night. Don't you just love those kind of weekends? I do... well, at least until Sunday. I woke up this morning with a gnarly headache, a grumbling stomach, and body aches. I mean, they don't call it the Margarita Flu for nothin'. Everyone has their own cure for a hangover... mine requires a lot of fluids, quality nap time, lifetime movies, and this sandwich. It has everything that you would want from a sandwich... a runny egg, crispy bacon, buttery bread, acidic tomatoes, spicy mayo, and creamy cheese. It doesn't get much better than that. Some people might recognize the idea behind this sandwich because it comes from the movie, Spanglish. If you haven't seen it, I urge you to watch it just so you can see him make and enjoy it. You'll want to run out immediately at the movie is done and get all the ingredients to make this BLT, I guarantee it. I put my little twist on it by glazing the bacon with sorghum molasses, making it spicy with some pepperjack cheese + chipotle mayo, and frying the bread in bacon fat. And hey, even if you aren't hungover, this sandwich still hits the spot!! Enjoy :)

For the Tomato Confit:

Barely Ripe Roma Tomatoes, Sliced ¼inch Thick

Olive Oil

Fresh Rosemary Sprigs

Salt & Pepper, To Taste

For the Sorghum Glazed Bacon:

Slices of Thick Applewood Smoked Bacon

Sorghum Molasses, For Brushing (high quality maple syrup can be substituted as well)

For the Chipotle Mayo:

½C Mayo

1 Chipotle Pepper in Adobo Sauce + 1t Adobo Sauce

Pinch of Chili Powder

Lime Zest + Fresh Garlic Paste, To Taste (just add a little bit at a time)

Salt & Pepper, To Taste (I also like a pinch of sugar)

For the Spicy Fried Egg BLT’s:
Homemade Rustic Bread Slices or Sourdough Slices, Fried in Bacon Fat until Golden Brown

Tomato Confit Rounds

Sorghum Glazed Bacon (we liked 4 slices per sandwich)

Prepared Chipotle Mayo

Slices of Pepperjack Cheese (two pieces of cheese per sandwich)

Butter Lettuce Leaves

Fried Eggs, Cooked to Your Preference (sprinkled with a touch of salt & pepper)

Directions:

1. For the Tomato Confit: Preheat the oven to 225 degrees and lay the slices of tomato onto a baking sheet lined with parchment paper with the fresh rosemary. Drizzle with olive oil and sprinkle lightly with salt & pepper. Bake for 4 hours until shriveled around the edge, but still maintaining their juice. If you have leftover tomatoes, simply cover the leftovers with olive oil and place into the refrigerator.

2. For the Sorghum Glazed Bacon:Preheat the oven to 400 degrees and lay the bacon slices on top of a baking sheet that has been lined with parchment paper or a Silpat. Bake the slices of bacon for 15-20 minutes or until crispy. Remove them from the oven and brush them heavily with the sorghum molasses (or maple syrup if you are substituting it), and then return them to the oven for another 5 minutes or so, or until the maple syrup is slightly sticky. Set aside until you are ready to layer them onto the sandwich.

3. For the Chipotle Mayo: Combine all of the ingredients in a food processor and puree until a smooth mayo has formed. Season with salt and pepper to taste, and check for any other needed additions. Refrigerate until you are ready to use.

4. Assembling the Sandwiches: Heat a sauté pan over medium heat and fry the slices of bread in rendered bacon fat until they are lightly golden brown in color. Remove them from the oil and spread both slices of the bread with a generous amount of the chipotle mayo, and then lay on the two slices of pepperjack cheese on top of both pieces of bread. Toast the bread in an oven until the cheese has just melted. Remove them from the oven and begin layering. We did this by laying down the sorghum glazed bacon, tomato confit rounds, butter lettuce leaves, and then the fried egg. Top the assembled sandwich with the other slice of toasted bread. Cut the sandwich in half and enjoy the happiness of a runny yolk dripping down your sandwich. Eat immediately while it’s still warm.

Silky Pumpkin Pie with Toasted Marshmallow Meringue & Biscoff Shortbread Cookie Crust

Silky Pumpkin Pie with Toasted Marshmallow Meringue & Biscoff Shortbread Cookie Crust

I know I promised my "Bread Pudding" Dressing with cornbread, sausage, and apples. And I didn't deliver, I'm going to try and post it tomorrow, but I hadn't edited the pictures yet. So, I'm giving y'all an awesome pumpkin pie recipe :) I never liked pumpkin pie, but I like this recipe! I think it's really special because it uses pumpkin butter, candied yams, mascarpone cheese, egg nog, bourbon, and then it's topped with a toasty marshmallow meringue. But, the best part my friends, is the Biscoff Shortbread Cookie Crust. I know all of y'all have had Biscoff Spread because it's like Heaven. I mean like Thanksgiving, Christmas, St. Patty's Day, + the Fourth of July in a jar, and it can be eaten with a spoon. Biscoff and Nutella should have babies. Okay, I'm getting off topic. Anyway, the crust is addicting. The filling is utterly smooth and so comforting, and the topping is like a golden blob of summer goodness. I know this will be a main-stay at our holiday table and the crust will be used for a lot of pies in the future!! Enjoy :)

How gorgeous is that meringue?! 

So gorgeous.

For the Biscoff Shortbread Crust:

¾C Biscoff Spread (plus 2T if needed for a dry dough, it was not needed for mine though)

½C AP Flour

¼t Salt & Baking Soda

¼C Packed Light Brown Sugar & Granulated Sugar

2T Unsalted Butter, Room Temperature

1 Large Egg Yolk

¼t Vanilla 

For the Silky Pumpkin Pie Filling:

1C Heavy Cream + 1C Egg Nog (or 2C Half & Half can be substituted as well)

3 Large Eggs + 3 Egg Yolks

1 Vanilla Bean, Split & Scraped for Seeds

4oz Mascarpone Cheese

15oz Pumpkin Butter

1C Candied Yams, Drained of Excess Moisture & Pureed in a Food Processor

¾C Granulated Sugar

¼C Sorghum Molasses (or maple syrup can be substituted)

1 ½t Fresh Ginger, Grated (you can add more to use 2 teaspoons or reduce to 1 teaspoon)

½t Ground Cinnamon and Pumpkin Pie Spice

¼t Freshly Grated Nutmeg & Ground Ginger

1t Salt

1T Bourbon (optional)

For the Marshmallow Meringue:

3 Egg Whites

¼t Cream of Tartar

Pinch of Salt

7oz Marshmallow Crème

Directions:

1. Preheat the oven to 400 degrees and spray a pie dish with Pam. Set it aside.

2. For Biscoff Shortbread Crust: Preheat oven to 350 degrees. In a bowl, whisk together flour, salt, and baking soda until incorporated. Using a mixer, beat together both sugars, Biscoff Spread, and butter until well combined and mixture resembles wet sand, about 2-3 minutes. Beat in the egg yolk and vanilla, occasionally scraping down the sides of the bowl, until well blended, about 3 minutes (the mixture will be clumpy). Gradually add in the dry ingredients with your hands and beat until just combined (it will be crumbly, if it is too dry add another 1-2T of Biscoff Spread, but do not over-mix). Gather dough with your hands, place into the prepared pan, and press evenly onto the bottom and up the sides of the dish. Bake until edges are golden brown, about 15-20 minutes. Set this aside and keep it warm while you make the filling.

3. Making the Silky Pumpkin Pie Filling: In a mixing bowl, add in the softened mascarpone cheese and beat until light and fluffy, about 1-2 minutes. Next, whisk or beat the heavy cream, egg nog, eggs and egg yolks, and vanilla bean until completely smooth. Combine the pumpkin butter, candied yam puree, sugar, sorghum molasses (or maple syrup), fresh ginger, cinnamon, pumpkin pie spice, nutmeg, ground ginger, and salt in a large heavy-bottomed saucepan. Bring this mixture to a simmer over medium heat for about 5-7 minutes. Continue to simmer, while continually stirring, until thick and shiny, for 10-15 minutes. Remove the pan for heat and whisk in the cream mixture slowly, until fully incorporated (an immersion blender can be helpful as well because it will puree any lumps left while cooking). Strain the mixture through a fine-mesh strainer set over a mixing bowl, using a rubber spatula to press the solids through. Stir in the bourbon if you are using it. Whisk the mixture together once more and pour the filling into the warm, pre-baked pie shell.

4. Baking the Pie: Bake the pie for 10 minutes, and then reduce the heat to 300 degrees to continue baking the pie for 20-30 minutes more. The edges of the pie should be set and an instant-read thermometer inserted into the center of the pie should register to roughly 175 degrees (don’t worry about the hole cause by the thermometer because it will be covered by the marshmallow meringue topping). Let the pie cool slightly while you make the marshmallow meringue.

5. For the Marshmallow Meringue Topping: While the pie is cooling slightly, beat together the egg whites, cream of tartar, and a pinch of salt in the bowl of a standing mixer, at a high speed. Beat until soft peaks form.  Gradually add marshmallow crème in small portions, continuing to beat until stiff peaks form.  Spread or pipe the meringue over the top of the pumpkin pie in an even layer, making sure to seal edges completely (you can be as creative or rustic as you like with this layer, depending on your style). Broil the top of the marshmallow meringue with a kitchen torch until it reaches a golden brown & toasted marshmallow look (do not let it burn). You can also use the broiler in your oven to achieve similar results.

6. Transfer the pie to a cooling rack and cool to room temperature, about 2-3 hours. During this time, the pie will finish cooking from resident heat, to ensure the filling sets, cool it at room temperature, not in the refrigerator.

7. Once cooled, cut the pumpkin pie into slices and enjoy immediately!