Candy Potato Pie with Marshmallow Meringue

Candy potato pie is a vacation favourite for a purpose. It’s clean, candy, and stuffed with heat spices. This model is further particular with a fluffy marshmallow meringue on high that’s flippantly toasted for that golden end everybody loves. It seems spectacular, however it’s surprisingly easy to drag collectively.

Use a traditional pie crust or swap issues up and use our graham shortbread crust.

This pie takes every part you already love a couple of traditional candy potato pie and provides just a little fancy end with the marshmallow meringue. The filling stays wealthy and silky as a result of the sweetened condensed milk retains it clean each time. And as a substitute of a plain layer of whipped cream, I pile on a delicate, fluffy marshmallow meringue that will get simply the suitable trace of toast on high. It seems spectacular, however truthfully, it’s simpler to make than it seems, and it’s all the time the very first thing individuals attain for on the pie desk.

Ingredient Notes

• Candy Potatoes: You’ll want 1 3/4 cups mashed, which is about 1 1/2 kilos or 2 massive candy potatoes. You can additionally use canned candy potatoes. If utilizing canned candy potatoes in syrup, remind readers to rinse and drain them nicely to keep away from oversweetening.
• Pie Crust: Use your favourite 9-inch unbaked pie crust, homemade or store-bought. Simply be certain that it’s not pre-baked.
• Sweetened Condensed Milk: This replaces each sugar and milk, maintaining issues easy whereas giving the filling a wealthy, creamy texture.
• Eggs: Two grade AA massive eggs assist set the pie because it bakes.
• Spices: A mix of cinnamon, ginger, nutmeg, and cloves provides these fall taste vibes, much like pumpkin spice.
• Vanilla Extract: Attempt to use the actual factor if you happen to can.
• Egg Whites: Use 4 massive egg whites for the meringue. Be certain that there’s no yolk within the combine, or it gained’t whip correctly.
• Granulated Sugar: Helps the meringue grow to be thick and shiny.
• Cream of Tartar: Stabilizes the egg whites and helps create stiff peaks.

The Secret to a Creamy Filling

One of many massive causes this pie seems so silky is the sweetened condensed milk. It does the job of each the sugar and the milk, which retains the filling easy and foolproof. It’s thick and dissolves proper into the mashed candy potatoes and eggs, giving the pie that clean, custardy texture with none graininess from undissolved sugar. It additionally helps the filling set properly when it bakes, so that you don’t have to fret about cracks or curdling. Consider it as your built-in security web for excellent texture each single time.

Variations

This pie is fantastic as written, however there are a couple of methods to modify issues up relying in your preferences or what you might have available:

Change up the spice combine: When you desire a barely completely different profile, you’ll be able to skip the cloves or add a pinch of allspice as a substitute.

Add a splash of bourbon: A tablespoon of bourbon provides a refined richness that goes rather well with the spices. And don’t fear, the alcohol cooks off.

Orange zest enhance: Stir in 1 teaspoon of finely grated orange zest to the filling for a citrusy addition.

Step-by-Step Overview

1. Cook dinner the candy potatoes: Peel and dice 1 1/2 kilos of candy potatoes. Boil till tender, drain nicely, and mash till clean. Measure out 1 3/4 cups for the filling.
2. Prep the crust and oven: Match a 9-inch unbaked pie crust right into a pie plate and set it apart. Preheat your oven to 375°F.
3. Make the filling: In a big bowl, whisk collectively the mashed candy potato, sweetened condensed milk, eggs, spices, salt, and vanilla till clean and creamy.
4. Fill and bake: Pour the filling into the crust and bake for 45 to 50 minutes, or till the middle is ready and a knife inserted 1 inch from the sting comes out clear.
5. Cool fully: Let the pie cool at room temperature for about 2 hours earlier than including the meringue.
6. Make the marshmallow meringue: In a heatproof bowl, whisk collectively egg whites, sugar, and cream of tartar over simmering water till the combination reaches 160°F. Beat till stiff, shiny peaks type, then combine within the vanilla.
7. High and end: Unfold the meringue over the cooled pie, sealing it to the crust. Use a kitchen torch to toast the highest till golden if you happen to like.
8. Serve and retailer: Slice, serve, and refrigerate leftovers loosely lined for as much as 3 days.

Toasting the Meringue

Toasting the meringue isn’t required, however it’s a pleasant contact if you would like that golden, marshmallow-toasted look and a touch of caramelized taste. When you don’t toast it, the meringue will nonetheless style like candy, fluffy marshmallow and is simply as scrumptious.

Utilizing a kitchen torch: That is the best method to get that toasted end. Transfer the flame throughout the floor in sweeping motions, holding it a couple of inches away. Don’t keep in a single spot too lengthy or it might burn.

No broiler, please: We don’t advocate utilizing your oven broiler. It heats erratically and may burn the meringue in a short time.

Go away it plain: The meringue is completely candy and marshmallowy by itself. Toasting is non-obligatory.

Ideas for the Excellent Meringue

Getting the meringue good is less complicated than you suppose, however the following tips will assist be certain that it seems thick, shiny, and steady each time.

Use a clear, dry bowl: Any grease or moisture can hold the egg whites from whipping correctly. Be certain that it’s heat-safe, so glass or metallic. No plastic.

No yolks allowed: Even a small drop of yolk will forestall stiff peaks.

Beat till stiff shiny peaks type: You’ll comprehend it’s prepared if you elevate the beaters and the peaks stand tall with out drooping.

Add the vanilla on the finish: This retains the flavour of the vanilla. You don’t wish to warmth vanilla if you happen to can assist it.

Unfold all the way in which to the crust: Be certain that the meringue touches the crust edge to assist seal it in place.

Make Forward Directions

It’s potential to make this pie forward, however it solely holds up nicely if you happen to comply with a couple of suggestions:

If toasting the meringue, do it simply earlier than serving. This provides you the freshest look and finest texture.

Make the filling and bake the pie as much as 2 days prematurely. As soon as baked, cool fully and retailer it within the fridge lined.

Add the meringue as much as 1 day earlier than serving for the most effective look. In my testing, the meringue retains its form for as much as 3 days within the fridge, however it does deflate barely over time.

This pie is nice for when it’s essential get forward on vacation prep. You may bake it as much as two days earlier than the massive vacation, then hold it within the fridge. Add the meringue and toast it on the day you intend to serve. That approach it seems contemporary and stays fluffy. It retains its form for hours and travels nice.

Troubleshooting and FAQ

Serving Recommendations

This pie is the form of dessert that doesn’t want a lot assist to shine, however a couple of extras could make it even higher. Add a scoop of ice cream on the aspect. When you’re feeling fancy, drizzle just a little maple syrup or caramel over the meringue. I additionally love including a sprinkle of toasted pecans or crushed graham crackers for some crunch.