SWEET POTATO PIE WITH MARSHMALLOW MERINGUE RECIPE - (4.5/5)
Provided by VegasBartender
Number Of Ingredients 18
Steps:
- CRUST: Preheat oven to 350°F. Mix graham cracker crumbs and sugar in medium bowl. Add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding 1 tablespoon melted butter if crumb mixture is dry. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish, building up sides 1/4 inch above rim of dish. Bake crust until set and beginning to brown, about 10 minutes. Cool on rack. DO AHEAD: Pie crust can be made 2 days ahead. Cover pie crust and let stand at room temperature. FILLING: Preheat oven to 350°F. Pierce sweet potatoes all over with fork; place potatoes on rimmed baking sheet. Bake until potatoes are very tender when pierced with fork, about 1 hour 15 minutes. Cool slightly. Cut potatoes open and scoop out pulp. Transfer pulp to processor and puree until smooth. Set aside 2 cups sweet potato puree for filling; cool completely (reserve any remaining puree for another use). DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Preheat oven to 350°F. Combine 2 cups sweet potato puree, sweetened condensed milk, and all remaining ingredients in large bowl; whisk until well blended and smooth. Pour filling into crust. Bake pie until puffed around edges and set in center, about 50 minutes. Transfer pie to rack and cool. Refrigerate pie at least 4 hours or overnight. MARSHMALLOW MERINGUE: Position rack in top third of oven and preheat to 400°F. Using rubber spatula, scrape marshmallow creme into large bowl. Using electric mixer, beat egg whites and salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form. Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula or spoon just until incorporated to lighten (marshmallow creme is very sticky and will be difficult to blend at first, but blending will become easier as remaining whites are folded in). Fold in remaining whites in two additions just until incorporated. Spread meringue over top of cold pie, mounding slightly in center and swirling with knife to create peaks. Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. Let stand at room temperature until meringue is cool. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let pie stand at room temperature 30 minutes.
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KHOKHAR BADAHSH888
[email protected]This pie is a must-try for any sweet potato pie lover. It's the perfect balance of sweet and savory.
R S K
[email protected]I'm not a big fan of sweet potato pie, but this recipe changed my mind. It's so delicious and the marshmallow meringue is the perfect finishing touch.
Reagan Ochieng
[email protected]This is the best sweet potato pie recipe I've ever tried! The filling is so creamy and flavorful, and the meringue is the perfect topping.
Stephanie LaRae Ard
[email protected]I made this pie for Thanksgiving and it was a huge success! Everyone raved about it.
Alta van niekerk
[email protected]This is my go-to recipe for sweet potato pie. It's always a hit with my family and friends.
MD ARYAN
[email protected]I was really looking forward to trying this recipe, but it didn't turn out well. The crust was too thick and the filling was too runny.
Khali Williams
[email protected]This pie is the perfect fall dessert. It's warm and comforting, and the marshmallow meringue adds a touch of sweetness.
Konadu mark
[email protected]I've never made a sweet potato pie before, but this recipe made it easy. The pie was delicious and everyone loved it.
Ali Qurban
[email protected]The recipe was easy to follow and the pie turned out great! I would definitely recommend it.
kfir frenkel
[email protected]This pie was a disappointment. The sweet potato filling was bland and the meringue was too sweet.
Frank Minogue
[email protected]I love this recipe! The sweet potato filling is so creamy and flavorful, and the marshmallow meringue is the perfect topping.
james ferrell
[email protected]This recipe is a keeper! The pie was delicious and the meringue was perfect.
Saqlian Shahzad
[email protected]I've made this pie twice now and it's always a crowd-pleaser. The sweet potato filling is perfectly spiced and the meringue is light and fluffy.
Jonathan Little
[email protected]This sweet potato pie recipe was a hit at our Thanksgiving dinner! The marshmallow meringue topping was the perfect finishing touch.