Sweet Potato Pie with Marshmallow Meringue
Makes 1 (9-inch) pie
Pie:
½ (14.1-ounce) package refrigerated piecrusts
1 (15-ounce) can sweet potato
2 tablespoons unsalted butter, melted
⅔ cup sugar
3 large eggs
2 large egg yolks
2 tablespoons bourbon (optional)
2 teaspoons vanilla extract
¼ teaspoon kosher salt
¼ teaspoon ground allspice
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
Meringue:
¾ cup light corn syrup
⅔ cup plus 2 tablespoons sugar, divided
⅓ cup water
3 large egg whites
½ teaspoon cream of tartar
2 teaspoons vanilla extract
1. Preheat oven to 400°.
2. For pie: On a lightly floured surface, roll piecrust into an 11-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
3. Bake for 10 minutes. Carefully remove paper and weights. Bake for 8 minutes more. Let cool on a wire rack for 10 minutes. Reduce oven temperature to 350°.
4. In a large bowl, whisk together sweet potato and melted butter until combined. Whisk in sugar, eggs, egg yolks, bourbon (if using), vanilla, salt, allspice, ginger, and nutmeg until combined. Pour filling into prepared crust. Place on a rimmed baking sheet.
Bake until edges of filling are set, about 45 minutes, covering with foil
