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1
Preheat oven to 400F.
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2
and line a baking sheet with foil.
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3
Prick potatoes and bake on baking sheet in middle of oven 1 to 1 1/4 hours, or until very soft.
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4
Cool potatoes until they can be handled and scoop out enough flesh to measure 2 cups, reserving any remaining flesh for another use.
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5
In a blender or food processor puree potatoes with remaining filling ingredients until smooth.
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6
Filling may be made 1 day ahead and chilled, covered.
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7
Bring filling to room temperature before proceeding.
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8
On a lightly floured surface roll out dough into a 14-inch round (about 1/8 inch thick) and fit into a 9- to 10-inch (1-quart) glass pie plate, crimping edge decoratively.
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9
Chill shell 30 minutes
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10
Preheat oven to 375F.
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11
with a baking sheet on middle rack.
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12
Pour filling into shell and bake on heated baking sheet in oven 1 hour, or until filling is set but center still shakes, slightly.
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13
(Filling will continue to set as pie cools.)
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14
Cool pie on a rack.
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15
Pie may be prepared up to this point 1 day ahead and chilled, covered loosely.
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16
Bring pie to room temperature before proceeding.
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17
Preheat oven to 450F.
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18
In a metal bowl set over a saucepan of simmering water stir together whites and sugar until sugar is dissolved.
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19
Remove bowl from pan and with an electric mixer beat meringue on high speed until it holds stiff, glossy peaks.
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20
Transfer meringue to a pastry bag fitted with a large star tip and pipe tall pointed mounds close together, covering pie.
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21
Bake pie in middle of oven until meringue is golden brown, 4 to 5 minutes.
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22
Just before serving, dust pie lightly with confectioners' sugar.
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23
Serve warm or room temperature.
