Sweet Potato Pie with Toasted Marshmallow Meringue
Flaky all butter pie crust filled with a spiced roasted sweet potato custard filling and topped with thick and silky toasted marshmallow meringue
Equipment
Ingredients
- ½ recipe All Butter Pie Dough
Sweet Potato Pie Filling
- 2 large sweet potatoes
- ⅓ cup granulated sugar
- ¼ cup maple syrup
- 1 tablespoon molasses
- 1 teaspoon ground ginger
- ¾ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon fine sea salt
- 1 ½ cups half and half
- 3 large eggs
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
Toasted Marshmallow Meringue
- 3 large egg whites
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
- ¾ teaspoon pure vanilla extract
Instructions
Roast the sweet potatoes
- Preheat the oven to 400F. Line a baking sheet with foil.
- Place the sweet potatoes onto the baking sheet. Use a fork to prick a few holes into the potatoes to allow the steam to escape.
- Bake the potatoes for 50-60 minutes until super tender when pierced with a fork. Remove from the oven and leave to cool until they're cool enough to handle.
Bake the pie crust
- Line the chilled pie crust with scrunched up parchment paper. Scrunching up the paper first will help it fit into the pan better.
- Fill with pie weights or dried beans, making sure they're evenly distributed around the pie dish.
- Bake the crust on a rimmed baking sheet for 12-15 minutes, until the crust is set and the edges are starting to brown. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie.
- Return the pie crust to the oven, and bake for an additional 5-7 minutes, until the edges are golden brown and the bottom is lightly browned. Remove the pie and the baking sheet from the oven and cool while making the filling.
Make the sweet potato filling
- While the potatoes are still warm, remove the peels. Measure out 2 cups of sweet potato.
- In the bowl of a food processor, combine the sweet potato, sugar, maple syrup, molasses, ginger, cinnamon, nutmeg and salt. Purée the mixture until smooth. Transfer the sweet potato mixture to a large bowl.
- In a medium bowl, whisk together the half and half, eggs, egg yolks and vanilla extract until well combined.
- Slowly whisk the half and half mixture into the sweet potato purée until fully incorporated and smooth.
- Pour the mixture into the pie crust. Return the pie plate to the baking sheet and bake at 400F for 10 minutes.
- Lower the oven temperature to 300F. Continue baking the pie for an additional 45-60 minutes, or until the edges are set, the pie has a slight wobble and the internal temperature reads 175F.
- Transfer the pie to wire rack and cool to room temperature, about 3 hours. The pie continues to cook with resident heat so be sure to cool at room temperature.
Make the marshmallow meringue
- Make the meringue right before serving the pie. Place the egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water, making sure the bowl isn't touching the water.
- Whisk constantly until the sugar is dissolved, the mixture has thinned and an instant read thermometer reads 160F.
- Transfer the mixture to the bowl of a stand mixer, fitted with a whisk attachment. While still hot, whisk the mixture on high speed until thick, glossy and stiff peaks form.
- Spread the meringue onto the pie. Use a culinary torch to toasted the meringue. Do not bake or put under the broiler as it will melt.
- Serve immediately. Enjoy!
Notes
Pie without meringue can be stored in the fridge for 2-3 days.
Pie with the meringue topping can be refrigerated overnight.
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