Sweet Potato Pie with Maple Meringue

By carvalhohm

Ingredients

• 1 refrigerated pie crust, softened as directed on box
• 1 can (29 oz) sweet potatoes in syrup, drained
• 1 2/3 cups sweetened condensed milk (from two 14-oz cans; not evaporated)
• 1 teaspoon ground cinnamon
• 1 tablespoon vanilla
• 2 eggs
• 3 egg whites, room temperature
• 1/4 cup real maple syrup

Details

Cooking time 190mins
Adapted from tablespoon.com

Preparation

Step 1

1 Heat oven to 375°F. Unroll pie crust into 9-inch pie plate.

2 In large bowl, beat drained sweet potatoes with electric mixer on high speed until smooth. Add condensed milk, cinnamon, vanilla and eggs; beat on medium to high speed until well combined and completely smooth. Pour Filling into Crust.

3 Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack.

4 Increase oven temperature to 400°F. In large bowl, beat egg whites with electric mixer on high speed until foamy. Gradually add maple syrup, beating until stiff peaks form.

5 Spoon meringue onto hot filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking. Using spoon or spatula, curl ends of meringue.

6 Bake 5 to 10 minutes or until meringue is light brown. Watch pie carefully to ensure meringue does not burn. Cool completely, about 2 hours, before serving. Store in refrigerator.