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Photo: Ellen Silverman; Styling: Buffy Hargett Photo by: Photo: Ellen Silverman; Styling: Buffy Hargett

Sweet Potato Pie with Marshmallow Meringue

Wow guests this weekend with a sky-high marshmallow meringue on this sweet potato pie. Be sure to lightly pack the mashed sweet potatoes in your measuring cup for a fluffy filling.

Southern Living NOVEMBER 2010

  • Yield: Makes 8 to 10 servings
  • Total:2 Hours, 30 Minutes

Ingredients

  • CRUST:
  • 1/2 (14.1-oz.) package refrigerated piecrusts
  • Parchment paper
  • 1 egg yolk, lightly beaten
  • 1 tablespoon whipping cream
  • FILLING:
  • 1/4 cup butter, melted
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 3 large eggs
  • 3 cups lightly packed, cooked, mashed sweet potatoes (about 2 1/2 lb. sweet potatoes)
  • 1 cup half-and-half
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 1/4 teaspoon ground nutmeg
  • MARSHMALLOW MERINGUE:
  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 cup sugar
  • 1 (7-oz.) jar marshmallow crème

Preparation

1. Prepare crust: Preheat oven to 425°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides with a fork. Line piecrust with parchment paper; fill with pie weights or dried beans. Bake 9 minutes. Remove weights and parchment paper.

2. Whisk together egg yolk and cream; brush bottom and sides of crust with yolk mixture. Bake 6 to 8 more minutes or until crust is golden. Transfer to a wire rack, and cool. Reduce oven temperature to 350°.

3. Prepare filling: Stir together melted butter, 1 cup sugar, and next 2 ingredients in a large bowl until mixture is well blended. Add sweet potatoes and next 4 ingredients; stir until mixture is well blended. Pour sweet potato mixture into prepared piecrust. (Pie will be very full.)

4. Bake at 350° for 50 to 55 minutes or until a knife inserted in center comes out clean, shielding with aluminum foil to prevent excessive browning. Transfer pie to wire rack, and cool completely (about 1 hour).

5. Prepare meringue: Beat egg whites and next 2 ingredients at high speed with a heavy-duty electric stand mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form.

6. Beat one-fourth of marshmallow crème into egg white mixture; repeat 3 times with remaining marshmallow crème, beating until smooth (about 1 minute). Spread over pie.

7. Bake at 400° for 6 to 7 minutes or until meringue is lightly browned.

Note: Pie can be made up to a day ahead. Prepare recipe as directed through Step 4; cover and chill up to 24 hours. Proceed as directed in Steps 5 through 7.

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Sweet Potato Pie with Marshmallow Meringue recipe

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