Sweet Potato Pie with Marshmallow Meringue – Perfect sweet potato pie with a homemade graham cracker crust and topped with a delicious marshmallow meringue.
This pie is all sorts of sweet. I just need to give you disclaimer right from the get go. First you start off with sweet potatoes. Well, hello right there’s the word ‘sweet’. Then you add a delicious homemade graham cracker crust. Yum + sweet. Then you add an amazing fluffy marshmallow meringue topping. Oh my goodness. Over the top, amazing!
So here it is. If you like sweet, this pie is for you. If you don’t make it for someone who does. They will love you to the moon and back. Just sayin’ .
I need to ask. What is your traditional pie for Thanksgiving? Sweet potato or pumpkin? Not what about Christmas? I’ve never traditionally done pie for Christmas but I’m thinking I should. And this one seems like it would be perfect! What do you think???
Til we meet and eat again,
Tools for the job:
- 1½ cups graham cracker crumbs (finely ground in processor)
- 3 tablespoons sugar
- 6-7 tablespoons unsalted butter, melted
- 3 pounds medium red-skinned sweet potatoes (yams)
- 1 14-ounce can sweetened condensed milk
- ¼ cup sugar
- 2 large eggs
- 2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 7-ounce jar marshmallow cream
- 3 large egg whites
- ⅛ teaspoon salt
- ¼ cup sugar
- Preheat oven to 350°F. Mix graham cracker crumbs and sugar in medium bowl. 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. Press crumb mixture onto bottom and up sides of 9-inch pie pan, building up sides ¼ inch above rim of dish if possible. Use the bottom of a glass or glass measuring cup to press and smooth the bottom of the crust. Refrigerate for 15 minutes. Bake crust until set and lightly brown, about 8- 10 minutes. Cool on rack.
- Pie crust can be made 2 days ahead. Cover pie crust and let stand at room temperature.
- Preheat oven to 350°F. Pierce sweet potatoes all over with fork; place potatoes on rimmed baking sheet. Bake until potatoes very tender when pierced with fork, about 1 hour 15 minutes. Cool slightly. Cut potatoes open and scoop out pulp. Transfer to processor and puree until smooth. Set aside 2 cups sweet potato puree for filling. Cool completely. Save anything remaining for another use.
- Can be made 1 day ahead. Cover and refrigerate.
- Preheat oven to 350°F. Combine 2 cups sweet potato puree, sweetened condensed milk, and all remaining ingredients in large bowl; whisk until well blended and smooth. Pour filling into crust. Bake pie until puffed around edges and set in center, about 50 minutes. Transfer pie to rack and cool. Refrigerate pie at least 4 hours or overnight.
- Position rack in top third of oven and preheat to 400°F. Using rubber spatula, scrape marshmallow creme into large bowl. Using electric mixer, beat egg whites and salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time. Beat until stiff and glossy peaks form. Add ½ cup beaten egg whites to marshmallow creme and stir with rubber spatula or spoon just until blended to lighten. Marshmallow creme is extremely sticky. Continue blending. It will become easier as to stir as you go. Fold in remaining egg whites in 2 additions just until incorporated. Spread meringue over top of cold pie. Swirl with knife to create peaks.
- Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. Let stand at room temperature until meringue is cool.
- Can be made 1 day ahead. Cover and chill. Let pie stand at room temperature 30 minutes.
Recipe from: Epicurious
My friend Dorothy has an excellent post for creating Perfect Graham Cracker Crust Go check it out!
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