Sweet Potato Pie With Marshmallow Meringue Topping

Name: Sweet Potato Pie With Marshmallow Meringue Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Graham Cracker Crust:; 1 1/2 cups crushed graham crackers; 1/3 cup white sugar; 5 tablespoons butter, melted; 1/8 teaspoon salt; Sweet Potato Pie Filling:; 1 1/2 cups canned sweet potatoes, drained and mashed; 1 cup packed brown sugar; 1 cup whipping cream; 3 large eggs; 1 teaspoon vanilla extract; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground mace; 1/4 teaspoon salt; Meringue Topping:; 2 cups miniature marshmallows; 1 tablespoon milk; 2 egg whites; 1/4 cup white sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt

Servings: persons

Graham Cracker Crust:
1 1/2 cups crushed graham crackers
1/3 cup white sugar
5 tablespoons butter, melted
1/8 teaspoon salt
Sweet Potato Pie Filling:
1 1/2 cups canned sweet potatoes, drained and mashed
1 cup packed brown sugar
1 cup whipping cream
3 large eggs
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon salt
Meringue Topping:
2 cups miniature marshmallows
1 tablespoon milk
2 egg whites
1/4 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt

1
Preheat oven to 325 degrees F (165 degrees C).
2
Mix the graham cracker crumbs together with 1/3 cup white sugar, butter, and 1/8 teaspoon salt in a mixing bowl. Spread evenly over the bottom and sides of a 9 inch pie pan.
3
Bake the graham cracker crust in preheated oven until lightly browned, about 5 minutes. Remove from oven, and cool on a rack.
4
Preheat oven to 400 degrees F (200 degrees C).
5
To make the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the brown sugar, whipping cream, eggs, vanilla, cinnamon, mace, and salt until smooth and evenly blended. Pour the sweet potato mixture into the baked graham cracker crust.
6
Bake the pie in preheated oven until the center is set, about 45 minutes. Remove from oven and cool on a rack.
7
To make the marshmallow meringue, place the marshmallows and milk in a pan; cook over low heat, folding mixture gently until marshmallows are half melted. Remove pan from the heat. Continue folding until marshmallows melt completely, and the mixture becomes smooth and fluffy.
8
Place the egg whites in a separate mixing bowl, and beat until soft peaks form. Gradually add 1/4 cup white sugar, and continue beating until stiff peaks form. Beat in vanilla and salt. Gently fold the egg whites into the marshmallow mixture, and spread over the top of the pie.
9
Return the pie to the oven and cook until the meringue is toasted, 5 to 10 minutes.

1065

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Graham Cracker Crust:, 1 1/2 cups crushed graham crackers, 1/3 cup white sugar, 5 tablespoons butter, melted, and more.

Yes, Sweet Potato Pie With Marshmallow Meringue Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!