Sweet Potato Pie with Toasted Marshmallow Meringue

Makes one 9-inch pie

INGREDIENTS

For the Crust:
10-12 whole graham crackers (1 ½ cups crumbs)
7 Tbsp. unsalted butter, melted
2 Tbsp. light brown sugar
½ tsp. flaky sea salt
1 Tbsp. water

For the Pie Filling:
1 (15 oz.) sweet potato puree
¼ cup granulated sugar
½ tsp. ground nutmeg
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground clove
¼ tsp. kosher salt
2 tsp. pure vanilla extract
1 (14 oz.) can sweetened condensed milk
2 large eggs

For the Marshmallow Meringue:
4 large egg whites
1 cup granulated sugar
1 tsp. pure vanilla extract
¼ tsp. cream of tartar


DIRECTIONS

Make the Crust:
Preheat oven to 350°F. In the bowl of a food processor, pulse the graham crackers until very fine. Add in the remaining ingredients and mix until just combined. Transfer to a 9-inch pie plate and spread the crumbs evenly on bottom and up the side of the pie plate, pressing down firmly on the crumbs to form a crust. Bake until just golden brown, 8-10 minutes. Remove crust from oven and set on a wire rack to cool.

Make the Filling:
In a large bowl, whisk together the sweet potato puree with remaining ingredients. Pour into prepared piecrust and bake for 35-40 minutes, until the filling is set. Allow pie to cool completely before topping with marshmallow meringue.

Make the Meringue:
In a medium-sized heatproof bowl, whisk together the egg whites and sugar. Place the bowl over a small saucepan of heavily simmer water and whisk until the sugar is dissolved, about 5 minutes, then add the vanilla and cream of tartar. Either using an electric handheld mixer or in the bowl of a stand mixer, whisk the egg whites on medium-high speed until stiff peaks form and the meringue is glossy, 5-7 minutes. Pile the meringue on top of the cooled sweet potato pie and spread evenly with an offset spatula. You can use a torch to brown the marshmallow meringue OR you can place the pie directly under your oven’s broiler for 1-2 minutes, rotating halfway through and taking care not to burn the meringue. Serve warm or cold!

IMG_7699.jpg