"Who Will Love Me As I Yam?" Pie

Serves: 6

Carter Wolf

1 January 1970

Based on User reviews:

51

Spice

53

Sweetness

53

Sourness

41

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

1

Cooking Spray (nonstick)

2.5 cups

Sugar (confectioners')

3 cup

Bourbon (the good stuff)

1

Unflavored Gelatin (three 1/4-ounce packets)

1.5 cups

Granulated Sugar

1 cup

Light Corn Syrup

1 tbsp

Pure Vanilla Extract

1 tbsp

Kosher Salt

1.25 cups

Graham Cracker Crumb

3 tbsps

Unsalted Butter (melted)

1 cup

Dark Brown Sugar (packed)

2 tbsps

All-Purpose Flour

1 cup

Yam (mashed cooked)

1.5 tsps

Ground Cinnamon

1 tsp

Ground Cloves

1.5 tsps

Ground Ginger

1 tsp

Cracked Black Pepper

3 large

Egg

1 cup

Sweetened Condensed Milk

Directions:

1

Special equipment: A 9-inch pie plate or a 10-inch tart pan with removable bottom; a 9-by-12-inch jelly roll pan or a 9-by-12-inch glass baking dish; kitchen shears and kitchen torch, optional For the bourbon marshmallows: Spray a 9-by-12 inch jelly roll pan or glass baking dish with cooking spray

2

Sprinkle 1/2 cup of the confectioners' sugar on the pan and shake around to coat generously

3

Pour 1/2 cup of the bourbon in the bowl of a stand mixer fitted with the whisk attachment

4

Sprinkle the gelatin over the top and turn the mixer on low speed while you make the syrup

5

Put 1/4 cup water and the remaining 1/4 cup bourbon in a medium saucepan

6

Add the granulated sugar and corn syrup

7

Bring to a boil over medium- high heat and cook until the syrup reaches 240 degrees F

8

On a candy thermometer

9

With the mixer on low speed, pour the sugar syrup down the sides of the mixing bowl

10

Increase the mixer speed to medium-high and add the vanilla extract and salt

11

Whip until the marshmallow is thick and slightly cool, 5 to 7 minutes

12

With a rubber spatula, scrape and spread the mixture into the pan

13

Let set at room temperature for at least 6 hours or overnight

14

Once the marshmallow is set, coat the top with 1/2 cup remaining confectioners' sugar

15

Dust a cutting board with another 1/2 cup remaining confectioners' sugar

16

Release the marshmallow from the pan by running a knife around the sides, and then turn the marshmallow onto the cutting board

17

Cut into 1-inch strips with an oiled knife or a sharp pair of kitchen shears

18

Cut the strips into 1-inch cubes

19

Toss the marshmallows with the remaining 1 cup confectioners' sugar in a large bowl

20

For the crust: Preheat the oven to 325 degrees F

21

Combine the graham cracker crumbs, butter, brown sugar, flour and salt in a medium bowl

22

Press into a 9-inch pie plate or 10-inch removable- bottom tart pan

23

Bake until the crust is just slightly browned, about 10 minutes

24

Do not overbake

25

Let cool while you make the filling

26

For the filling: Increase the oven temperature to 350 degrees F

27

In a stand mixer fitted with the paddle attachment, beat the yams, brown sugar, butter, flour, salt, cinnamon, cloves, ginger and black pepper to combine

28

Add the eggs one at a time, beating until each egg is fully incorporated before adding the next one

29

Beat in the condensed milk until smooth

30

Pour the filling into the crust and bake minutes until the custard is barely set, about 20 minutes

31

Cool completely

32

To assemble and serve the pie: Preheat the broiler

33

Arrange the marshmallows in an even layer on top of the pie

34

Broil the pie just to lightly toast the marshmallows, about 1 minute

35

Alternatively, you can toast the marshmallows using a kitchen torch

36

Serve immediately