Sweet Potato Pie with Toasted Marshmallow Meringue
In Pie We Trust
I'm making a double recipe of sweet potato pie - I've made a Big Momma pie and some baby pies, since I like miniature things and sharing. This recipe has pictures from both pies, but the recipe explains only the big pie. For the minis, just use a biscuit cutter (mine was fluted, which made them look like they had those sweet little crimped edges), grease a mini muffin pan, and bake for 25 minutes.
Speaking of sharing, let's talk about that pie, shall we? This pie is crazy good. The filling is thick, tastes of spices and sweetness, and is full of wonderful sweet potato flavor. Putting the cooked potatoes in a blender ensures you have a perfectly smooth and silky texture. Reminded me of a really thick mousse or baked pudding.
It's topped with a meringue that was whipped into submission and then pipped onto the baked pie. Taking my life/pie in my hands, I decided to "toast" it under the broiler for about 20 seconds. I'm a huge fan of the sweet potato casserole, and wanted to pay homage to that classic dish, but bump it up to something I think we can all agree feels a bit more... elevated.
My recipe is written much more simply this time. Just something I'm trying. Should you have any technical questions, please feel free to ask in the comment section at the end. Happy Holidays, y'all.
Sweet Potato Pie with Toasted Marshmallow Meringue
Adapted only just slightly from Joy the Baker. Whaddup, girl.
THE CRUST
4 oz cold unsalted butter, cubed (had mine on a dish in the freezer for about ten minutes)
1 1/2 cups AP flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup buttermilk, cold
1. combine dry ingredients
2. add butter; cut in with pastry blender or fingers
3. make well for liquid; add buttermilk; work with blender = shaggy dough
4. floured surface; make disk; wrap in plastic; chill 30 minutes
5. floured surface; roll out; press in pan/dish; make edge; wrap; chill 1 hour
THE FILLING
2 cups mashed cooked sweet potatoes (about 2 medium sweet potatoes)
3/4 packed dark brown sugar
1 1/4 ground coriander
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 oz (1/4 cup) unsalted butter
1 1/4 cup evaporated milk
1/3 cup sugar
3 large eggs
1/2 tablespoon pure vanilla extract
1 tablespoon bourbon (optional)
1. peel/cut sweet potatoes; steamer (or boil) for 25 minutes = no fork resistance with knife; let cool
2. potatoes + brown sugar + spices + salt + butter + 1/2 evap milk over low flame; cook/stir til broken down; cool slightly; blend/emulsify
3. whisk rest of evap milk + sugar + eggs + vanilla + bourbon; add to potatoes = whisk smooth
4. oven 375 deg
5. fill pie shell; bake 10 min
6. reduce to 325 deg; bake 45-50 min; no wet wiggle/only light jiggle = done
THE MERINGUE
3 large egg whites
1/2 cup + 1 tablespoon sugar
1/4 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
1. egg whites + sugar + tartar = heat proof bowl; over simmering water; whisk constantly 3-4 min = sugar dissolved/foamy
2. remove immediately; pour in standing mixer; beat slowly first; faster; faster...
3. beat 6-7 min = stiff/glossy peaks; add vanilla; beat again
4. pipe/dollop on cooked/cooled pie
5. middle rack; broil briefly - WATCH - lightly toasted
6. serve
