Sweet Potato Pie with Toasted Marshmallow Meringue
This spiced sweet potato pie baked into a buttery pie crust and topped with a pillow of toasted marshmallow meringue is the perfect fall pie!
Ingredients
For the crust:
- 1 ¼ cup (170 grams) all-purpose flour
- ½ teaspoon salt
- ½ cup (113 grams) unsalted butter , cold and cut into cubes
- ¼-⅓ cup water
For the filling:
- 2 (455 grams) medium sweet potatoes , see Notes
- ⅓ cup (66 grams) packed light or dark brown sugar
- 2 large eggs
- ⅔ cup (150 grams) whole milk
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the meringue:
- 1 cup (200 grams) granulated sugar
- ½ cup (113 grams) water
- 4 large egg whites
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
To make the pie crust:
- Combine the flour and salt in a large bowl. Add the butter and toss to coat. Use a pastry blender to cut the butter into the dry ingredients until butter is the size of peas.
- Sprinkle water over the mixture and use a spoon or spatula and then your hands to bring it together into a ball. Add more water if necessary. Form the dough into a disk, wrap in plastic and chill in the fridge for at least 1 hour and up to 3 days.
- When ready, roll the dough out on a lightly floured surface to a rough 12-inch circle. Transfer to a 8 or 9-inch pie dish, tuck the ends under and crimp as desired. Prick the bottom with a fork and freeze for 30 minutes.
To make the filling:
- Preheat the oven to 400°F. Prick the sweet potatoes with a fork and bake until tender, about 40 minutes. Let cool, then peel and remove any dark spots.
- In a food processor, puree the sweet potatoes. Add the eggs, brown sugar, salt, and nutmeg, cinnamon, milk and vanilla and mix until smooth.
To bake the pie:
- Line the pie crust with a greased foil and fill with baking weights or dried beans. Bake at 400°F for 20 minutes, then remove the foil and beans and bake for an additional 10 minutes until set but not browned.
- Remove the pie from the oven and pour the sweet potato filling into the crust. Reduce oven temperature to 375°F and bake until filling is set at the edges for the center wobbles slightly when gently shaken, about 40 minutes. Let cool to room temperature.
To make the meringue:
- Put the sugar and water in a small saucepan over medium heat. Bring to a boil, swirling the pan as it heats up to dissolve the sugar completely. Once the sugar mixture boils, insert a candy thermometer. Do not stir. Heat to 240°F (soft ball stage).
- While the sugar is cooking, beat the egg whites and cream of tartar on high speed until they just begin to form soft peaks.
- With the mixer on low, add the sugar syrup in a small steady stream into the egg whites. Once all the syrup has been added, increase mixer speed to high and beat meringue to stiff and glossy peaks, about 2-3 minutes. Mix in the vanilla extract.
- Use a spatula to spread the meringue on top of the cooled pie, making sure the meringue goes all the way to the crust.
- Toast meringue with a kitchen torch or in a 400°F oven for about 7-10 minutes. Watch it carefully to make sure it doesn't burn.
- Let pie cool to room temperature for at least 1 hour before slicing. Store pie in the fridge.
Notes
- For this recipe you'll need approximately 2 cups mashed sweet potato.
- Make ahead: The crust and filling can be baked 3 days in advanced and stored in the fridge. Prepare meringue topping the day of.
Calories: 393kcal, Carbohydrates: 62g, Protein: 7g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 73mg, Sodium: 305mg, Potassium: 322mg, Fiber: 2g, Sugar: 38g, Vitamin A: 8491IU, Vitamin C: 1mg, Calcium: 60mg, Iron: 2mg
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