Candy Potato Pie with Marshmallow Meringue

Candy potato pie is a vacation favourite for a cause. It’s clean, candy, and filled with heat spices. This model is further particular with a fluffy marshmallow meringue on prime that’s flippantly toasted for that golden end everybody loves. It seems spectacular, but it surely’s surprisingly easy to tug collectively.

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

This pie takes all the pieces you already love a couple of traditional candy potato pie and provides a bit of 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 an alternative of a plain layer of whipped cream, I pile on a comfortable, fluffy marshmallow meringue that will get simply the precise trace of toast on prime. It seems spectacular, however actually, it’s simpler to make than it seems, 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 may 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, 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 actual factor in case you can.
• Egg Whites: Use 4 giant egg whites for the meringue. Be certain there’s no yolk within the combine, or it gained’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 large 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 change issues up relying in your preferences or what you’ve available:

Change up the spice combine: In the event you desire a barely completely different profile, you may skip the cloves or add a pinch of allspice as an alternative.

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

Orange zest increase: 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 about 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 kind, 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 in case you like.
8. Serve and retailer: Slice, serve, and refrigerate leftovers loosely coated 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. In the event 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 approach 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 advocate utilizing your oven broiler. It heats inconsistently and might burn the meringue in a short time.

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

Suggestions for the Good Meringue

Getting the meringue excellent 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 maintain the egg whites from whipping correctly. Be certain 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 kind: 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 need to warmth vanilla in case you can assist it.

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

Make Forward Directions

It’s doable to make this pie forward, but it surely solely holds up nicely in case you comply with a couple of suggestions:

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 coated.

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, but it surely does deflate barely over time.

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

Troubleshooting and FAQ

Serving Options

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