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Sweet Potato Pie with Maple Meringue

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Sweet Potato Pie with Maple Meringue
  • Prep Time 15 min
  • Total Time 3 hr 10 min
  • Servings 8
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Move over pumpkin! A fluffy, 2-ingredient meringue tops off an easy-to-make sweet potato pie.

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

1
can (29 oz) sweet potatoes in syrup, drained
1 2/3
cups sweetened condensed milk (from two 14-oz cans; not evaporated)
1
teaspoon ground cinnamon
1
tablespoon vanilla
2
eggs

Meringue

3
egg whites, room temperature
1/4
cup real maple syrup

Directions

  • 1 Heat oven to 375°F. Unroll pie crust into 9-inch pie plate.
  • 2 In large bowl, beat drained sweet potatoes with electric mixer on high speed until smooth. Add condensed milk, cinnamon, vanilla and eggs; beat on medium to high speed until well combined and completely smooth. Pour Filling into Crust.
  • 3 Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack.
  • 4 Increase oven temperature to 400°F. In large bowl, beat egg whites with electric mixer on high speed until foamy. Gradually add maple syrup, beating until stiff peaks form.
  • 5 Spoon meringue onto hot filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking. Using spoon or spatula, curl ends of meringue.
  • 6 Bake 5 to 10 minutes or until meringue is light brown. Watch pie carefully to ensure meringue does not burn. Cool completely, about 2 hours, before serving. Store in refrigerator.
Tips  

This pie is great with or without the meringue. Try it with whipped cream instead!

Before beating your meringue, make sure that your egg whites are at room temperature. Cold egg whites don’t stiffen the way warmer egg whites do. Let them stand at room temperature for 30 minutes before beating.

Nutrition Information 
No nutrition information available for this recipe
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