Dessert: Sweet Potato Pie with Marshmallow Meringue

November 23, 2010

Sweet Potato Pie with Marshmallow Meringue


1/2 package refrigerated pie crust (in a roll)

1 egg yolk, beaten

1 Tbsp. whipping cream

Sweet Potato Pie Filling:

1/2 cup butter melted

1 cup sugar

1/4 tsp. salt

3 large eggs

3 cups lightly packed, cooked, mashed sweet potatoes

1 cup half-and-half

3 Tbsp. lemon juice

1/4 tsp. ground nutmeg

Meringue Topping:

3 egg whites

1 tsp. vanilla extract

1/8 tsp. salt

1/4 cup sugar

1 (7 oz) jar marshmallow creme

Prepare crust. Preheat over to 425. Roll piecrust into a 13-inch circle. Fit into a 9-inch pie plate. Crimp edges. Prick bottom and sides with a fork. Bake 9 minutes. Whisk together egg yolk and cream, brush bottom and sides of crust with yolk mixture. Bake 6-8 more minutes. Let cool. Reduce oven temp to 350. Prepare filling: Stir together melted butter, 1 cup sugar, and next 2 ingredients. Add sweet potatoes and next 4 ingredients. Pour blended mixture into piecrust. Bake at 350 for 55 minutes. Transfer pie to rack and cool completely. Prepare meringue: Beat egg whites and next 2 ingredients at high speed until foamy. Gradually add sugar, 1 Tbsp at a time. Beat 1/4 marshmallow creme into egg white mixture. Repeat 3 times with remaining marshmallow creme, beating until smooth. Spread over pie. Bake at 400 for 6-7 minutes or until meringue is lightly browned.

This is a bit complicated to make, if only in its amount of steps. But oooooh boy, is it worth it.


*Recipe adapted from November Southern Living

You Might Also Like

1 Comment

  • Reply The Padrino Feast | Blog con Queso November 23, 2010 at 2:57 pm

    […] Dessert: Sweet Potato Pie with Marshmallow Meringue […]

  • Leave a Reply