Sweet Potato Pie With Marshmallow Meringue Topping Recipe

ingredients

Graham Cracker Crust
1 1/2 cup graham crackers, crushed
1/3 cup granulated sugar
1/8 teaspoon salt
5 tablespoons butter, melted

Sweet Potato Pie Filling
1 1/2 cup mashed sweet potatoes (cooked fresh or drained canned)
1 cup golden brown sugar, packed
1 cup whipping cream
3 large eggs
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon salt

Marshmallow Meringue
2 cups miniature marshmallows
1 tablespoon milk
2 egg whites
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract

directions

For Graham Cracker Crust: Preheat oven to 325 degrees F. Mix graham cracker crumbs with sugar and butter. Spread evenly over bottom and sides of a 9-inch pie pan and bake 5 minutes. Remove from oven and cool.

For Sweet Potato Pie Filling: Preheat oven to 400 degrees F.

Place mashed sweet potatoes in large bowl. Whisk in brown sugar, whipping cream, eggs, vanilla extract, cinnamon, mace and salt. Mix well and transfer filling to pie crust.

Bake until pie is set the in center, about 45 minutes. Transfer to a rack and cool.

For Marshmallow Meringue: Preheat oven broiler.

In a saucepan on the stove top over medium heat, heat marshmallows and milk, folding gently until marshmallows are about half melted. Remove from heat and continue folding until mixture is smooth and fluffy.

In a separate bowl, beat egg whites, add sugar gradually and continue beating until stiff and smooth. Add salt and vanilla. Fold into marshmallow mixture and spread over pie.

Bake under oven broiler for about 1 minute or until light brown.

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