Foil Pie Pan Baking Recipe---Sweet Potato Pie
PREP TIME: 30 minutesCOOK TIME: 1 hour 15 minutes
SERVINGS: 8COURSE: Dessert
Sweet Potato Pie is a Southern classic and a must have at your
Thanksgiving table. The creamy pie, topped with
sweet marshmallow topping is sure to be a big hit.
1 pie crust
3 cups of cooked mashed sweet potatoes
1 cup of brown sugar
2 ounces of unsalted butter
1/2 teaspoon of ground cinnamon
1/4 teaspoon of nutmeg
1 cup of heavy whipping cream
For the Merengue:
2 egg whites
1/4 cup of sugar
7 ounce jar of marshmallow creme
PREHEAT the oven to 375°
Roll out the dough until it is 1/8” inches thick
and lay over a disposable foil 9 inch pie pan.
Trim the excess dough and form the dough around the outside of the pan.
Combine the mashed sweet potatoes, brown sugar, butter, cinnamon,
nutmeg, eggs and whipping cream into a
large bowl until completely mixed together.
Pour the mixture into the pie dough shell pan.
Baken the oven on 375° for 65 minutes or
until the crust is golden brown
and the pie has set in the center.
Whisk the egg whites and sugar in a standing
mixer with the whisk attachment
until they have formed soft peaks.
Add in the marshmallow crème slowly
until completely combined
and whip until stiff peaks are formed.
Remove the pie after it is done cooking and add the
marshmallow merengue to the top of the cooked
pumpkin pie and return it to the oven and bake
for another 10 minutes or until the merengue is lightly browned.
Cool completely before serving.