Sweet Potato Pie With Marshmallow Meringue

Serves: 3

Shirley Senger

1 January 1970

Based on User reviews:

50

Spice

65

Sweetness

54

Sourness

40

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

1 cup

Sugar

7 tbsps

Unsalted Butter (melted)

1

Sweetened Condensed Milk (14-ounce can)

2 large

Egg

2 tsps

Lemon Juice (fresh)

1 tsp

Ground Cinnamon

1 tsp

Ground Nutmeg

1 tsp

Salt

3 large

Egg White

Directions:

1

For crust: Preheat oven to 350°F

2

Mix graham cracker crumbs and sugar in medium bowl

3

Add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding 1 tablespoon melted butter if crumb mixture is dry

4

Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish, building up sides 1/4 inch above rim of dish

5

Bake crust until set and beginning to brown, about 10 minutes

6

Cool on rack

7

DO AHEAD: Pie crust can be made 2 days ahead

8

Cover pie crust and let stand at room temperature

9

Preheat oven to 350°F

10

Mix graham cracker crumbs and sugar in medium bowl

11

Add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding 1 tablespoon melted butter if crumb mixture is dry

12

Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish, building up sides 1/4 inch above rim of dish

13

Bake crust until set and beginning to brown, about 10 minutes

14

Cool on rack

15

DO AHEAD: Pie crust can be made 2 days ahead

16

Cover pie crust and let stand at room temperature

17

For filling: Preheat oven to 350°F

18

Pierce sweet potatoes all over with fork; place potatoes on rimmed baking sheet

19

Bake until potatoes are very tender when pierced with fork, about 1 hour 15 minutes

20

Cool slightly

21

Cut potatoes open and scoop out pulp

22

Transfer pulp to processor and puree until smooth

23

Set aside 2 cups sweet potato puree for filling; cool completely (reserve any remaining puree for another use)

24

DO AHEAD: Can be made 1 day ahead

25

Cover and refrigerate

26

Preheat oven to 350°F

27

Combine 2 cups sweet potato puree, sweetened condensed milk, and all remaining ingredients in large bowl; whisk until well blended and smooth

28

Pour filling into crust

29

Bake pie until puffed around edges and set in center, about 50 minutes

30

Transfer pie to rack and cool

31

Refrigerate pie at least 4 hours or overnight

32

Preheat oven to 350°F

33

Pierce sweet potatoes all over with fork; place potatoes on rimmed baking sheet

34

Bake until potatoes are very tender when pierced with fork, about 1 hour 15 minutes

35

Cool slightly

36

Cut potatoes open and scoop out pulp

37

Transfer pulp to processor and puree until smooth

38

Set aside 2 cups sweet potato puree for filling; cool completely (reserve any remaining puree for another use)

39

DO AHEAD: Can be made 1 day ahead

40

Cover and refrigerate

41

Preheat oven to 350°F

42

Combine 2 cups sweet potato puree, sweetened condensed milk, and all remaining ingredients in large bowl; whisk until well blended and smooth

43

Pour filling into crust

44

Bake pie until puffed around edges and set in center, about 50 minutes

45

Transfer pie to rack and cool

46

Refrigerate pie at least 4 hours or overnight

47

For marshmallow meringue: Position rack in top third of oven and preheat to 400°F

48

Using rubber spatula, scrape marshmallow creme into large bowl

49

Using electric mixer, beat egg whites and salt in another large bowl until foamy

50

Add sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form

51

Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula or spoon just until incorporated to lighten (marshmallow creme is very sticky and will be difficult to blend at first, but blending will become easier as remaining whites are folded in)

52

Fold in remaining whites in 2 additions just until incorporated

53

Spread meringue over top of cold pie, mounding slightly in center and swirling with knife to create peaks

54

Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes

55

Let stand at room temperature until meringue is cool

56

DO AHEAD: Can be made 1 day ahead

57

Cover with cake dome; chill

58

Let pie stand at room temperature 30 minutes

59

Position rack in top third of oven and preheat to 400°F

60

Using rubber spatula, scrape marshmallow creme into large bowl

61

Using electric mixer, beat egg whites and salt in another large bowl until foamy

62

Add sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form

63

Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula or spoon just until incorporated to lighten (marshmallow creme is very sticky and will be difficult to blend at first, but blending will become easier as remaining whites are folded in)

64

Fold in remaining whites in 2 additions just until incorporated

65

Spread meringue over top of cold pie, mounding slightly in center and swirling with knife to create peaks

66

Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes

67

Let stand at room temperature until meringue is cool

68

DO AHEAD: Can be made 1 day ahead

69

Cover with cake dome; chill

70

Let pie stand at room temperature 30 minutes