Sweet Potato Pie with Marshmallow Meringue Topping

Recipe View Preheat oven to 325°F (165°C). (5 minutes)

Recipe View In a mixing bowl, combine the graham cracker crumbs, 1/3 cup white sugar, melted butter, and 1/8 teaspoon salt. Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. (5 minutes)

Recipe View Bake the graham cracker crust in the preheated oven until lightly browned, about 5 minutes. Remove from oven and let cool on a wire rack. (10 minutes)

Recipe View Increase oven temperature to 400°F (200°C). (2 minutes)

Recipe View For the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the light brown sugar, heavy cream, eggs, 1 teaspoon vanilla extract, cinnamon, mace, and 1/4 teaspoon salt until the mixture is smooth and evenly blended. Pour the sweet potato mixture into the pre-baked graham cracker crust. (10 minutes)

Recipe View Bake the pie in the preheated oven until the center is set, approximately 45 minutes. Remove from oven and cool on a wire rack. (50 minutes)

Recipe View To prepare the marshmallow meringue, combine the marshmallows and milk in a saucepan. Cook over low heat, stirring gently, until the marshmallows are about half-melted. Remove the pan from the heat and continue stirring until the marshmallows are completely melted, and the mixture is smooth and fluffy. (10 minutes)

Recipe View In a separate mixing bowl, beat the egg whites until soft peaks form. Gradually add 1/4 cup white sugar, continuing to beat until stiff, glossy peaks form. Beat in 1/2 teaspoon vanilla and 1/4 teaspoon salt. Gently fold the meringue into the marshmallow mixture until just combined. Spread the marshmallow meringue evenly over the top of the cooled sweet potato pie. (15 minutes)

Recipe View Return the pie to the oven and bake until the meringue is lightly toasted, about 5 to 10 minutes. Watch carefully to prevent burning. (10 minutes)