Sweet Potato Pie with Marshmallow Meringue

Categories: Pie-cobbler-cheesecake- tarts

Ingredients

• crust:
• 1/2 (14.1 oz.) pkg. refrigerated piecrusts
• Parchment paper
• 1 egg yolk, lightly beaten
• 1 Tbsp. whipping cream
• Frilling:
• 1/4 cup butter, melted
• 1 cup sugar
• 1/4 tsp. salt
• 3 large eggs
• 3 cups lightly packed, cooked, mashed sweet potatoes (about 2 1/2 lb. sweet potatoes)
• 1 cup half-and-half
• 1 Tbsp. lemon juice
• 1/4 tsp. ground nutmeg
• Marshmallow Meringue:
• 3 egg whites
• 1/2 tsp. vanilla extract
• 1/8 tsp. salt
• 1/4 cup sugar
• 1 (7 oz.) jar marshmallow crème

Directions

1. Prepare crust: Preheat oven to 425 degrees. 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. Lie 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.
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 for 50 to 55 minutes or until 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 crème into egg whote mixture; repeat 3 times with remaining marshmallow crème, beating until smooth (about 1 minute). Spread mover pie.
7. Bake at 400 degrees for 6 to 7 minutes or until meringue is lightly browned.

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