SWEET POTATO PIE WITH MARSHMALLOW MERINGUE

By stepjo7269

Southern Living November 2010 p. 124.

Ingredients

• Crust:
• ½ (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 ½ pounds sweet potatoes) Be sure to lightly pack the mashed sweet potatoes in the measuring cup for a fluffy filling.
• 1 cup half-and-half
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1/4 teaspoon ground nutmeg
• Marshmallow Meringue:
• 3 egg whites
• ½ teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/4 cup sugar
• 1 (7 ounce) jar marshmallow cream
• Directions:
• . Prepare crust:
• ● Preheat oven to 425 degrees.
• ● 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 degrees.
• . 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 degrees 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 tablespoon at a time, beating until stiff peaks form.
• ● Beat 1/4 of marshmallow creme into egg white mixture; repeat 3 times with remaining marshmallow creme, beating until smooth (about 1 minute); spread over pie.
• ● Bake at 400 degrees for 6 to 7 minutes or until meringue is lightly browned.

Details

Servings 8

Preparation

Step 1

Note:
Pie can be made up to a day ahead. Prepare recipes as directed through Step 2 ( up to making the meringue). Cover and chill up to 24 hours. Proceed as directed starting with making the meringue and finishing the pie.