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Sweet Potato-Gingerbread Meringue Pie

This delicious pie showcases gingerbread flavor in the meringue instead of the crust. Baking it on the bottom rack gets the crust nice and crisp without parbaking it. —Shannon Norris, Cudahy, Wisconsin
  • Total Time
    Prep: 1 hour + chilling Bake: 40 min. + broiling
  • Makes
    10 servings

Ingredients

  • 1-1/4 cups all-purpose flour
  • 4-1/2 teaspoons sugar
  • Dash salt
  • 6 tablespoons cold butter, cubed
  • 1 large egg yolk, room temperature
  • 4 to 6 tablespoons ice water
  • FILLING:
  • 3 pounds medium sweet potatoes
  • 1-1/3 cups sugar
  • 2/3 cup butter, softened
  • 1/2 teaspoon pumpkin pie spice
  • Dash salt
  • 4 large eggs, room temperature, lightly beaten
  • 2 teaspoons vanilla extract
  • MERINGUE:
  • 1 cup sugar
  • 1/3 cup water
  • 1 tablespoon molasses
  • Dash salt
  • 5 large egg whites, room temperature
  • 3/4 teaspoon cream of tartar
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground ginger

Directions

  • Pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. Combine egg yolk and 2 tablespoons ice water; slowly add to processor until dough holds together, adding remaining ice water, if needed, 1 tablespoon at a time. Shape dough into a disk; wrap and refrigerate 1 hour or overnight.
  • Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Bake until tender, 45-50 minutes. Cool slightly; peel and mash to yield about 4 cups. Reduce oven setting to 350°.
  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
  • For filling, beat sugar, butter, pie spice and salt until blended. Add eggs and vanilla; beat in cooled sweet potatoes until smooth. Add filling to chilled crust. Bake on bottom rack until a knife inserted in center comes out clean, 40-45 minutes. Keep warm.
  • Meanwhile, for meringue, combine sugar, water, molasses and salt 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 molasses mixture cooks, preheat broiler. Beat egg whites, cream of tartar and spices on medium speed until soft peaks form. While beating, gradually drizzle hot molasses mixture over egg whites; continue beating until stiff glossy peaks form. Spread meringue over warm pie; broil 4-6 in. from heat until slightly browned, 1-2 minutes. Cool on a wire rack.

Test Kitchen tips
  • You're more likely to get a tender, flaky pie crust if the butter and water are ice-cold.
  • For a picture-perfect meringue that doesn't weep or bead, make sure the filling is hot, and spread the meringue all the way out to the crust.
  • If you'd prefer not to broil the meringue, use a kitchen torch instead. Just hold the torch flame about 2 inches above the meringue and rotate it slowly until the top is evenly browned.
  • Nutrition Facts
    1 piece: 609 calories, 22g fat (13g saturated fat), 144mg cholesterol, 663mg sodium, 96g carbohydrate (64g sugars, 5g fiber), 9g protein.

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