Candy Potato Pie with Marshmallow Meringue

Candy potato pie is a vacation favourite for a purpose. It’s easy, candy, and stuffed with heat spices. This model is additional particular with a fluffy marshmallow meringue on high that’s flippantly toasted for that golden end everybody loves. It appears to be like spectacular, but it surely’s surprisingly easy to tug collectively.

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

This pie takes the whole lot you already love a couple of basic candy potato pie and provides slightly fancy end with the marshmallow meringue. The filling stays wealthy and silky as a result of the sweetened condensed milk retains it easy each time. And as an alternative of a plain layer of whipped cream, I pile on a smooth, fluffy marshmallow meringue that will get simply the appropriate trace of toast on high. It appears to be like spectacular, however actually, it’s simpler to make than it appears to be like, and it’s all the time the very first thing folks 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 giant candy potatoes. You would additionally use canned candy potatoes. If utilizing canned candy potatoes in syrup, remind readers to rinse and drain them properly to keep away from oversweetening.
• Pie Crust: Use your favourite 9-inch unbaked pie crust, homemade or store-bought. Simply make sure that it’s not pre-baked.
• Sweetened Condensed Milk: This replaces each sugar and milk, retaining issues easy whereas giving the filling a wealthy, creamy texture.
• Eggs: Two grade AA giant 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 true factor for those who can.
• Egg Whites: Use 4 giant egg whites for the meringue. Be certain that there’s no yolk within the combine, or it received’t whip correctly.
• Granulated Sugar: Helps the meringue turn out 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 huge 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 easy, 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 internet for excellent texture each single time.

Variations

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

Change up the spice combine: Should you favor a barely completely different profile, you possibly can skip the cloves or add a pinch of allspice as an alternative.

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 properly, and mash till easy. 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 easy 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. Prime and end: Unfold the meringue over the cooled pie, sealing it to the crust. Use a kitchen torch to toast the highest till golden for those who 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, but it surely’s a pleasant contact if you need that golden, marshmallow-toasted look and a touch of caramelized taste. Should 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 technique 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 could burn.

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

Depart it plain: The meringue is completely candy and marshmallowy by itself. Toasting is non-compulsory.

Suggestions for the Good Meringue

Getting the meringue excellent is simpler than you suppose, however the following pointers will assist make sure that it seems thick, shiny, and steady each time.

Use a clear, dry bowl: Any grease or moisture can maintain 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 understand it’s prepared while 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 for those who might help 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 attainable to make this pie forward, but it surely solely holds up properly for those who observe a couple of ideas:

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

Make the filling and bake the pie as much as 2 days upfront. 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 perfect look. In my testing, the meringue retains its form for as much as 3 days within the fridge, but it surely does deflate barely over time.

This pie is nice for when you’ll want to get forward on vacation prep. You possibly can bake it as much as two days earlier than the massive vacation, then maintain it within the fridge. Add the meringue and toast it on the day you intend to serve. That means it appears to be like contemporary and stays fluffy. It retains its form for hours and travels nice.

Troubleshooting and FAQ

Serving Strategies

This pie is the type 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 facet. Should you’re feeling fancy, drizzle slightly maple syrup or caramel over the meringue. I additionally love including a sprinkle of toasted pecans or crushed graham crackers for some crunch.