Sweet Potato Pie with Marshmallow Meringue

Sweet Potato Pie with Marshmallow Meringue is a Southern dessert. One portion of this dish contains about 7g of protein, 33g of fat, and a total of 554 calories. For $1.3 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 10. Not a lot of people made this recipe, and 6 would say it hit the spot. It is brought to you by Culinary Covers. A mixture of lemon juice, sugar, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 2 hours. With a spoonacular score of 12%, this dish is rather bad. Similar recipes include Sweet Potato Pie with Marshmallow Meringue, Sweet Potato Pie With Marshmallow Meringue, and Sweet Potato Coconut Pie with Marshmallow Meringue.

Servings: 10

Preparation duration: 50 minutes

Cooking duration: 70 minutes

 

Ingredients:

1/4 cup butter, melted

3 egg whites

1 egg yolk, lightly beaten

3 large eggs

1/4 tsp. ground nutmeg

1 cup half & half

3 Tbsp. lemon juice

1 Tbsp. lemon zest

3 cups lightly packed, cooked, mashed sweet potatoes (about 2 1/2 lbs. sweet potatoes)

1 (7-ounce) jar marshmallow creme

1/2 (14.1-oz.) package refrigerated piecrusts

1/4 tsp. salt

1 cup sugar

1/2 tsp. vanilla extract

1 Tbsp. whipping cream

Equipment:

oven

baking paper

whisk

wire rack

bowl

aluminum foil

knife

stand mixer

offset spatula

Cooking instruction summary:

1.  Prepare crust: Preheat oven to 425 degrees F.  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.2.  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 F.3.  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.)4.  Bake at 350 degrees F. 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).5.  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 Tbsp. at a time, beating until stiff peaks form.6.  Beat one-fourth of marshmallow creme into egg white mixture; repeat 3 times with remaining marshmallow creme, beating until smooth (about 1 minute).  Spread over pie.  Mound meringue in center of filling.  Swirl and spread with offset spatula or back of a spoon.7.  Bake at 400 degrees F. for 6 to 7 minutes or until meringue is lightly browned.NOTE:  Pie can be made up to a day ahead.  Prepare recipe as directed through Step 4; cover and chill up to 24 hours.  Proceed as directed in Steps 5 through 7.

 

Step by step:


1.   Prepare crust: Preheat oven to 425 degrees F. 

2. 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. 

3. Bake 9 minutes. 

4. Remove weights and parchment paper.2. 

5. Whisk together egg yolk and cream; brush bottom and sides of crust with yolk mixture. 

6. Bake 6 to 8 more minutes or until crust is golden. 

7. Transfer to a wire rack, and cool.  Reduce oven temperature to 350 degrees F.3.  Prepare filling: Stir together melted butter, 1 cup sugar, and next 2 ingredients in a large bowl until mixture is well blended. 

8. Add sweet potatoes and next 4 ingredients; stir until mixture is well blended. 

9. Pour sweet potato mixture into prepared piecrust (Pie will be very full.)4. 

10. Bake at 350 degrees F. for 50 to 55 minutes or until a knife inserted in center comes out clean, shielding with aluminum foil to prevent excessive browning. 

11. Transfer pie to wire rack, and cool completely (about 1 hour).5.  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 Tbsp. at a time, beating until stiff peaks form.6.  Beat one-fourth of marshmallow creme into egg white mixture; repeat 3 times with remaining marshmallow creme, beating until smooth (about 1 minute). 

12. Spread over pie.  Mound meringue in center of filling.  Swirl and spread with offset spatula or back of a spoon.7. 

13. Bake at 400 degrees F. for 6 to 7 minutes or until meringue is lightly browned.NOTE:  Pie can be made up to a day ahead.  Prepare recipe as directed through Step 4; cover and chill up to 24 hours.  Proceed as directed in Steps 5 through 7.


Nutrition Information:

Quickview
556k Calories
7g Protein
33g Total Fat
59g Carbs
1% Health Score
Limit These
Calories
556k
28%

Fat
33g
52%

  Saturated Fat
17g
107%

Carbohydrates
59g
20%

  Sugar
35g
39%

Cholesterol
147mg
49%

Sodium
323mg
14%

Get Enough Of These
Protein
7g
14%

Vitamin A
879IU
18%

Selenium
10µg
15%

Vitamin B2
0.23mg
14%

Folate
39µg
10%

Manganese
0.19mg
9%

Phosphorus
92mg
9%

Vitamin B1
0.13mg
9%

Iron
1mg
8%

Calcium
73mg
7%

Vitamin B3
1mg
6%

Vitamin B5
0.55mg
6%

Vitamin B12
0.27µg
4%

Fiber
1g
4%

Vitamin E
0.62mg
4%

Zinc
0.56mg
4%

Vitamin D
0.54µg
4%

Vitamin C
2mg
4%

Vitamin K
3µg
4%

Potassium
116mg
3%

Vitamin B6
0.07mg
3%

Magnesium
12mg
3%

Copper
0.05mg
3%

covered percent of daily need
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