Sweet Potato Pie with Marshmallow Meringue

by Kelli H. on December 12, 2014

Oh, how sweet it is.

I’ve been making this pie for years now. I found it in Bon Appetit magazine back in the day. I ripped it out and made it for Thanksgiving. After Thanksgiving, I made it for Christmas, and after Christmas, I kept making it every single year. Usually for both Thanksgiving and Christmas, at the request of my dear family. My Aunt Shellie once said I could go into business making this pie — it’s that good! Too bad I can’t cut pies into slices for anything. That’s about the best I could do.

Since I’ve been blogging, I’ve been meaning to share this recipe, but my photos have never turned out. I’ll spare you the despair of witnessing the photos from 2011. Wow, they were so dark! I definitely didn’t know how to use my aperture then. Though I’m not totally stoked about the quality of these photos, I figured it’s way past due to share this pie.

I really can’t recommend this pie enough. What sets this pie way above other sweet potato pies (which is definitely without a doubt way better than pumpkin) is that it’s made with a graham cracker crust and topped with a marshmallow meringue. First off, anyone can make a graham cracker crust, so don’t fret about making a pie dough. This pie would be absolutely delicious without the marshmallow meringue but it definitely adds a wow factor. Plus, the pie itself isn’t very sweet, so the meringue helps balance it out to the perfect sweetness. I am considering making it without the meringue one year because when it comes out of the oven, it’s so smooth and looks bright orange and delicious. David doesn’t like the idea of no meringue…

 
I hope you make this pie for Christmas since it’s seriously the best pie, ever. If you do decide to make it, let me know! I’d love to hear what you think. Just some advice, I usually make the crust and sweet potato pie filling the night before. On the day of I make the marshmallow meringue. It does well in the refrigerator if you wanted to make the whole thing a day ahead of time but I wouldn’t bake it earlier than that. 
 
Sweet Potato Pie with Marshmallow Meringue 
Recipe from Bon Appetit 
 
Crust: 
1 1/2 cups graham cracker crumbs (1 sleeve of graham crackers)
3 tablespoons sugar
6  tablespoons unsalted butter, melted 
 
1. Preheat oven to 350 degrees. 
 
2. Mix graham cracker crumbs and sugar in a medium bow. Add 6 tablespoons melted butter and stir until crust feels moist. Press crumb mixture onto the bottom and sides of a 9″ glass pie dish. Bake crust for 10 minutes. Remove from oven and cool on a rack. 
 
Filling: 
3 large sweet potatoes (2 cups pureed sweet potato)
1 (14 oz) can sweetened condensed milk
1/4 cup sugar
2 large eggs
2 teaspoons lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt 
 
1. In a 400 degree oven, bake sweet potatoes for about 1 hour or until tender when pierced with a fork. Cool slightly, cut potatoes open to scoop out pulp. Puree in a food processor until smooth.  Measure out 2 cups of sweet potato puree. 
 
2. Preheat oven to 350 degrees. 
 
3. In a large mixing bowl; whisk together 2 cups sweet potato puree and remaining ingredients until completely smooth. Pour filling into graham cracker crust. Bake pie for about 50 minutes or until edges are puffed and center is set. Cool pie on a wire rack. 
 
Marshmallow Meringue: 
1 (7 oz) jar Kraft Jet-Puffed Marshmallow creme
3 large egg whites
1/8 teaspoon salt
1/4 cup sugar 
 
1. Position oven rack to top third. Preheat oven to 400 degrees. 
 
2. Using an electric mixer; beat egg whites and salt until foamy. Add in sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form. 
 
3. Using a rubber spatula scrape out marshmallow creme into a large bowl. Fold in 1/3 of the egg whites into the marshmallow creme. It will be difficult to fold in at first. Fold in remaining egg whites in two additions just until incorporated. 
 
4. Spread meringue over top of cooled sweet potato pie, mounding slightly in the center and swirling with a knife to create peaks. Bake pie until marshmallow meringue is lightly browned. This should take about 4-7 minutes, depending on your oven. Remove pie from oven and let stand a room temperature until cool. 
 
 
Just for laughs, this is a picture of David and I with my sweet potato pie back in November 2007.

{ 6 comments… read them below or add one }

Made in Sonoma December 12, 2014 at 12:54 pm

Another great recipe Kelly! I just found out that my mother-in-law broke her arm yesterday and I can only assume that will put a bit of a damper on her creating our Christmas dinner. I’m hoping to help out with what I can. I’m considering making this pie for dessert. It seems easy enough to not mess up! 😉

Reply

Made in Sonoma December 12, 2014 at 3:02 pm

Yikes! That’s terrible. Hope she’s okay! I’m sure a slice of this pie would help make her feel better. 🙂

Reply

Made in Sonoma December 12, 2014 at 7:24 pm

Yum! We are going up to Tahoe on Christmas Day but if I can work this logistically I am going to try to make it!

Reply

Made in Sonoma December 12, 2014 at 8:04 pm

Sounds like you have quite a history with this pie! 🙂 I LOVE graham cracker crusts.

Reply

Made in Sonoma December 19, 2014 at 11:32 am

this sounds delicious! how do you think this would do out of the fridge for a few hours? meaning, would it travel well?

Reply

Made in Sonoma December 19, 2014 at 3:07 pm

It does well out of the fridge! I’ve had it out for probably 4-6 hours because my family never has enough fridge space on the day of.

Reply

Leave a Comment

Previous post:

Next post: