Sweet Potato Pie with Marshmallow Meringue

This is one of those times when I am truly proud of my baking skills. This pie is well worth the time it takes to prep, bake and cool. It’s by far the best sweet potato pie I have ever had. I plan on making it for Thanksgiving dinner at my mother’s. This pie was featured on the cover of Southern Living November 2010. It makes 8 servings.

 

 

Sweet Potato Pie with Marshmallow Meringue

Crust
1/2 (14.1-ounce) 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 pounds sweet potatoes)
1 cup half-and-half
1 tablespoon lemon zest
3 tablespoons lemon juice
1/4 teaspoon ground nutmeg

Marshmallow Merigue
3 egg whites
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup sugar
1 (7-ounce) jar marshmallow crème

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.

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°.

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.)

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).

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.

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.

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

By my calculations: Per serving – Calories: 461, Total Fat: 20.5g, Sat. Fat: 8.7g, Carb: 64.2g, Fiber: 1.5g, Protein: 6.7g

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