Sweet Potato Pie With Marshmallow Meringue Topping Food

SWEET POTATO MARSHMALLOW MERINGUE PIE

Steps:

• Preheat oven to 400°F. Line a baking sheet with foil. Carefully poke holes in potatoes. Place on prepared baking sheet. Bake 45 to 50 minutes or until tender; let cool. Halve sweet potatoes and scoop out flesh; discard skins.
• For crust: In an extra-large skillet heat hazelnut meal over medium-low 5 to 7 minutes or until toasted, stirring constantly so it doesn't burn. Turn off heat and stir in chocolate chips, coconut oil, and 1/2 tsp. salt. Continue stirring until chocolate is melted and incorporated. Press mixture onto bottom and 1 inch up sides of a 13×9-inch foil-lined pan. Bake 12 to 15 minutes or until light brown. Let cool on a wire rack.
• Reduce oven temperature to 300°F and move a rack to upper third of oven. For filling: In a food processor or blender combine sweet potatoes, brown sugar, milk, eggs, vanilla, orange zest, orange juice, cinnamon, nutmeg, and an additional 1/4 tsp. salt. Process just until smooth. Pour into crust.
• Bake 40 minutes or until center is set; let cool on a wire rack 1 hour. Chill at least 3 hours or overnight.
• To serve, spoon Marshmallow Meringue over pie. Use a culinary torch to brown the topping or broil about 5 inches from the heat until golden brown. Serves 12.

SWEET POTATO PIE WITH MARSHMALLOW MERINGUE

Steps:

• For the pie: Preheat oven to 350ºF.In the bowl of a stand mixer combine sweet potatoes, butter, eggs, sugars, milks and spices. Beat until well combined and creamy. Roll out pie crust into 9-inch pie pan, crimping the edges. Spread sweet potato filling into the pie mold. Bake on the lower oven rack for 45 to 50 minutes or until set. Transfer pie to cooling rack. Refrigerate pie at least 4 hours or overnight. For the meringue:Preheat oven to 400ºF. Scoop marshmallow fluff into one large bowl. In a separate bowl, beat egg whites with salt and creme of tartar until foamy. Continue beating egg whites adding sugar a little at a time until stiff glossy peaks form. Fold egg whites into marshmallow fluff 1/2 cup at a time until fully incorporated. It will be sticky at first but it will become easier as you add the egg whites to the marshmallow fluff. Mound meringue on top of the center of cold pie. Spread with the back of spatula or spoon to create peaks. Place in the heated oven for 5 minutes or until meringue is lightly brown. Place on cooling rack and let meringue cool before serving. Notes: 1. Pie can be made in advance and kept in the refrigerator. When ready, whip up the meringue and brown in the oven. 2. It is important that you use sweet potatoes that have been baked and not boiled. Using baked sweet potato mash keeps the potatoes from getting waterlogged, which can result in a mushy pie.Recipe adapted from Southern Living November 2001.

SWEET POTATO PIE WITH MARSHMALLOW MERINGUE TOPPING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix the graham cracker crumbs together with 1/3 cup white sugar, butter, and 1/8 teaspoon salt in a mixing bowl. Spread evenly over the bottom and sides of a 9 inch pie pan.
• Bake the graham cracker crust in preheated oven until lightly browned, about 5 minutes. Remove from oven, and cool on a rack.
• Preheat oven to 400 degrees F (200 degrees C).
• To make the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the brown sugar, whipping cream, eggs, vanilla, cinnamon, mace, and salt until smooth and evenly blended. Pour the sweet potato mixture into the baked graham cracker crust.
• Bake the pie in preheated oven until the center is set, about 45 minutes. Remove from oven and cool on a rack.
• To make the marshmallow meringue, place the marshmallows and milk in a pan; cook over low heat, folding mixture gently until marshmallows are half melted. Remove pan from the heat. Continue folding until marshmallows melt completely, and the mixture becomes smooth and fluffy.
• Place the egg whites in a separate mixing bowl, and beat until soft peaks form. Gradually add 1/4 cup white sugar, and continue beating until stiff peaks form. Beat in vanilla and salt. Gently fold the egg whites into the marshmallow mixture, and spread over the top of the pie.
• Return the pie to the oven and cook until the meringue is toasted, 5 to 10 minutes.

BOURBON SWEET POTATO PIE WITH MARSHMALLOW TOPPING

Steps:

• I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out (step 3).
• Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stovetop. Boil for 45-50 minutes, or until super soft. During this time, begin step 3.
• On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe or freeze). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Brush edges with egg wash. Chill the dough in the refrigerator or freezer for at least 15 minutes as you work on the filling- this helps prevent the crust from shrinking.
• Preheat oven to 350°F (177°C).
• Drain the boiling water and run the potatoes under very cold water. The skin should peel off easily at this point. Cool for a few minutes until easy to handle. Slice the potatoes into a couple large chunks, then place into a mixing bowl.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment (or you can use a blender for this), beat/blend the potatoes on medium-high speed until smooth. Add the remaining filling ingredients and beat/blend on high speed until smooth and combined. Spread filling into prepared pie crust.
• Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
• Remove finished pie from the oven. Place on a wire rack to cool completely or for at least 2 hours. The pie filling will sink and set as it cools.
• Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture's temperature taken with an instant read thermometer should be 160°F (71°C). If it's not, keep cooking and whisking until thinned out and temperature is warm enough. Remove from heat. Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5 minutes until stiff glossy peaks form. You can read more about and watch me make this in my separate marshmallow meringue frosting post.
• Spread marshmallow cream on top of cooled pie. Serve immediately or store in the refrigerator uncovered up to 8 hours before serving. If desired, toast the marshmallow topping with a kitchen torch just before serving.
• Cover and store leftovers at room temperature for 1 day or in the refrigerator for up to 5 days.

SWEET-POTATO MERINGUE PIE

Steps:

• Sweet-Potato Pie: Preheat oven to 425°F. Pierce sweet potatoes in a few places with a fork, and bake until very soft, about 1 hour 15 minutes, depending on size of potatoes.
• Meanwhile, roll out dough into a 12-inch round on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge, leaving a 1/2-inch overhang. Refrigerate until firm, about 1 hour.
• When sweet potatoes are cool enough to handle, scoop out enough flesh to measure 2 cups (reserve any remaining flesh for another use), and transfer to a food processor. Add eggs, milk, cream, sugars, salt, nutmeg, and vanilla, and process until smooth.
• Reduce oven temperature to 375°F. Pour filling into crust. Bake until filling puffs and cracks around edge and pie is just set, 50 to 55 minutes. Let cool completely on a wire rack, about 2 1/2 hours. Pie can be kept at room temperature for 1 day, covered loosely with parchment or foil.
• Meringue: Beat egg whites, salt, and cream of tartar in a bowl with a mixer on low speed until foamy. Raise speed to high, and add granulated sugar in a slow, steady stream. Whisk until stiff, glossy peaks form, about 5 minutes. Spoon meringue on top of pie. Lightly brown meringue in places with a small kitchen torch (or broil about 7 inches from heat source about 45 seconds).

SWEET POTATO COCONUT PIE WITH MARSHMALLOW MERINGUE

Steps:

• In a food processor, combine the flour, salt and ginger; cover and pulse to blend. Add butter and shortening; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap and refrigerate for 30 minutes or until easy to handle., Preheat oven to 425°. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer to pie plate. Trim crust to 1/2 in. beyond rim of plate; flute or press edge. Refrigerate until ready to fill., For filling, in a small saucepan, combine the coconut milk, brown sugar and cream cheese. Cook and stir until smooth. Transfer to a large bowl; cool 5 minutes. Whisk in the sweet potatoes, eggs, lemon juice, vanilla, salt and cinnamon. Pour into crust., Bake on lower oven rack 10-15 minutes. Reduce oven setting to 325°; bake until set, 40-50 minutes. Cover edge with foil if necessary during the last 15 minutes to prevent overbrowning. Cool on a wire rack. Refrigerate at least 3 hours before topping with meringue., For meringue, combine sugar and water in a small saucepan over medium-high heat; using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. When mixture comes to a boil, stop brushing. Cook without stirring until a thermometer reads 240° (soft-ball stage)., As sugar mixture cooks, preheat broiler. Beat egg whites and cream of tartar on medium speed until soft peaks form. While beating, gradually drizzle hot sugar mixture over egg whites; continue beating until stiff glossy peaks form. , Place marshmallow creme in a separate large bowl; fold in a third of the egg white mixture, then fold in the remaining mixture. If necessary, beat again until stiff glossy peaks form., Spread meringue over pie; broil 4-6 in. from heat until slightly browned, 1-2 minutes. Cool on a wire rack. Store leftovers in the refrigerator.