Photo: Ellen Silverman; Styling: Buffy Hargett
Total Time:
2 Hours 30 Mins
Yield:
Makes 8 to 10 servings

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.

How to Make It

Step 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.

Step 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°.

Step 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.)

Step 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).

Step 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.

Step 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.

Step 7

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

Step 8

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

Ratings & Reviews

Sweet potato pie recipe

michigankate
January 05, 2016
This was the best sweet potato pie recipe. Delicious and easy to follow recipe.

crscookie's Review

dmorris
November 16, 2013
N/A

mkumpe's Review

DougTx
March 09, 2011
I loved this pie! The pie was light and refreshing and the marshmallow meringue was delicious. However, the family was not crazy about the strong citrus flavor. Would try again with less lemon!

michigankate's Review

cdoherr
January 05, 2011
I expected this to be good, but was very disappointed. The crust idea was good because it did not get soggy, but the pie wasn't worth the calories. I fed it to the dogs who would probably give it 5 stars.

cdoherr's Review

BlindSheep
December 28, 2010
N/A

cyndemmm's Review

crscookie
December 22, 2010
Made this for Thanksgiving and everyone loved it. Much better than traditional pumpkin pie!

luvtobake360's Review

cyndemmm
November 30, 2010
I thought this pie was delicious. Loved the lemon flavor. Really brought out the taste of the sweet potatoes. The meringue was beautiful. It will become a Thanksgiving tradition.

Trixie123's Review

kurtcunningham
November 25, 2010
Overall a good effort on a classic. WARNING: baking times on crust are inaccurate. Additionally, meringue is pretty, but the marshmallow overpowers the sweet potato taste. Good effort but unnecessarily over the top.

CharlesB's Review

PCPoindexter2
November 25, 2010
Tastes more like a lemon pie than a sweet potato pie. I would try this without the lemon.

BlindSheep's Review

luvtobake360
November 24, 2010
I made the marshmallow meringue and used with my own sweet potato pie recipe. It was a huge hit both times I made it. I used a piping tube for the meringue - it was beautiful. People were impressed and thought I used a blow torch to brown the top.