Sweet Potato Pie with Marshmallow Meringue

Marshmallow and sweet potatoes always go well together but meringue adds another element to this deliciously creamy pie. Serves 10.


For the Pie:
1 9-inch graham cracker pie crust
2 cups sweet potato puree
1 14-ounce can sweetened condensed milk
1/4 cup sugar
2 eggs
2 teaspoons lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

For the Meringue:
1 7-ounce jar Marshmallow Creme
3 egg whites
1/8 teaspoon salt
1/4 cup sugar


1. Preheat oven to 350F.
2. In a large bowl combine all the ingredients for the pie, except the crust. Beat until well combined and smooth.
3. Pour the filling into the crust and bake until puffed around the edges and set in the center, about 50 minutes.
4. Transfer to a rack and let cool.
5. Refrigerate at least 4 hours or overnight.

For the Meringue:
1. Preheat oven to 400F.
2. In a large bowl beat together the egg whites, and salt until foamy. Add the sugar 1 tablespoon at a time and beat until stiff glossy peaks form.
3. In another large bowl combine the marshmallow creme and 1/2 cup of the meringue. Fold until just incorporated. The creme will be hard to fold into at first.
4. Add the remaining meringue in 2 additions.
5. Spread meringue over a cold pie, mounding it in the center making sure to spread it all the way to the edges. Make peaks with the back of a spoon.
6. Bake just until the peaks of the pie are lightly browned, about 4 minutes. Let cool before serving.

Author: Rachael Daylong

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