Sweet Potato-Gingerbread Meringue Pie Recipe

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Sweet Potato-Gingerbread Meringue Pie Recipe
Sweet Potato-Gingerbread Meringue Pie Recipe photo by Taste of Home
Publisher Photo

Sweet Potato-Gingerbread Meringue Pie Recipe

Read Reviews
2 1 1
Publisher Photo
This delicious pie showcases gingerbread flavor in the meringue instead of the crust. Baking it on the bottom rack gets the crust nice and crisp without par-baking it. —Shannon Roum, Food Stylist, Taste of Home
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 40 min. + broiling
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 40 min. + broiling

Ingredients

  • 1-1/4 cups all-purpose flour
  • 4-1/2 teaspoons sugar
  • Dash salt
  • 6 tablespoons cold butter, cubed
  • 1 large egg yolk
  • 4 to 6 tablespoons ice water
  • FILLING:
  • 3 pounds medium sweet potatoes
  • 1-1/3 cups sugar
  • 2/3 cup butter, softened
  • 1/2 teaspoon pumpkin pie spice
  • Dash salt
  • 4 large eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • MERINGUE:
  • 1 cup sugar
  • 1/3 cup water
  • 1 tablespoon molasses
  • Dash salt
  • 5 large egg whites, room temperature
  • 3/4 teaspoon cream of tartar
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground ginger

Directions

Pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. Combine egg yolk and 2 tablespoons ice water; slowly add to processor until dough holds together, adding remaining ice water, if needed, 1 tablespoon at a time. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Bake until tender, 45-50 minutes. Cool slightly; peel and mash to yield about 4 cups. Reduce oven setting to 350°.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
For filling, beat sugar, butter, pie spice and salt until blended. Add eggs and vanilla; beat in cooled sweet potatoes until smooth. Add filling to chilled crust. Bake on bottom rack until a knife inserted in center comes out clean, 40-45 minutes. Keep warm.
Meanwhile, for meringue, combine sugar, water, molasses and salt in a small saucepan over medium-high heat;
using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. When mixture comes to a boil, stop brushing. Cook without stirring until a thermometer reads 240° (soft-ball stage).
As molasses mixture cooks, preheat broiler. Beat egg whites, cream of tartar and spices on medium speed until soft peaks form. While beating, gradually drizzle hot molasses mixture over egg whites; continue beating until stiff glossy peaks form. Spread meringue over hot filling; broil 4-6 in. from heat until slightly browned, 1-2 minutes. Cool on a wire rack. Yield: 10 servings.

Test Kitchen Tips
  • You're more likely to get a tender, flaky pie crust if your butter and water are ice cold.
  • For a picture-perfect meringue that doesn't weep or bead, make sure the filling is hot, and spread the meringue all the way out to the crust.
  • If you'd prefer not to broil the meringue, use a kitchen torch instead. Just hold the torch flame about 2 in. above meringue and rotate it slowly until top is evenly browned.
  • Originally published as Sweet Potato-Gingerbread Meringue Pie in Taste of Home November 2017

    Nutritional Facts

    1 piece: 609 calories, 22g fat (13g saturated fat), 144mg cholesterol, 663mg sodium, 96g carbohydrate (64g sugars, 5g fiber), 9g protein.

    • 1-1/4 cups all-purpose flour
    • 4-1/2 teaspoons sugar
    • Dash salt
    • 6 tablespoons cold butter, cubed
    • 1 large egg yolk
    • 4 to 6 tablespoons ice water
    • FILLING:
    • 3 pounds medium sweet potatoes
    • 1-1/3 cups sugar
    • 2/3 cup butter, softened
    • 1/2 teaspoon pumpkin pie spice
    • Dash salt
    • 4 large eggs, lightly beaten
    • 2 teaspoons vanilla extract
    • MERINGUE:
    • 1 cup sugar
    • 1/3 cup water
    • 1 tablespoon molasses
    • Dash salt
    • 5 large egg whites, room temperature
    • 3/4 teaspoon cream of tartar
    • 3/4 teaspoon pumpkin pie spice
    • 1/2 teaspoon ground ginger
    1. Pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. Combine egg yolk and 2 tablespoons ice water; slowly add to processor until dough holds together, adding remaining ice water, if needed, 1 tablespoon at a time. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
    2. Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Bake until tender, 45-50 minutes. Cool slightly; peel and mash to yield about 4 cups. Reduce oven setting to 350°.
    3. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
    4. For filling, beat sugar, butter, pie spice and salt until blended. Add eggs and vanilla; beat in cooled sweet potatoes until smooth. Add filling to chilled crust. Bake on bottom rack until a knife inserted in center comes out clean, 40-45 minutes. Keep warm.
    5. Meanwhile, for meringue, combine sugar, water, molasses and salt in a small saucepan over medium-high heat;
    6. using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. When mixture comes to a boil, stop brushing. Cook without stirring until a thermometer reads 240° (soft-ball stage).
    7. As molasses mixture cooks, preheat broiler. Beat egg whites, cream of tartar and spices on medium speed until soft peaks form. While beating, gradually drizzle hot molasses mixture over egg whites; continue beating until stiff glossy peaks form. Spread meringue over hot filling; broil 4-6 in. from heat until slightly browned, 1-2 minutes. Cool on a wire rack. Yield: 10 servings.

    Test Kitchen Tips
  • You're more likely to get a tender, flaky pie crust if your butter and water are ice cold.
  • For a picture-perfect meringue that doesn't weep or bead, make sure the filling is hot, and spread the meringue all the way out to the crust.
  • If you'd prefer not to broil the meringue, use a kitchen torch instead. Just hold the torch flame about 2 in. above meringue and rotate it slowly until top is evenly browned.
  • Originally published as Sweet Potato-Gingerbread Meringue Pie in Taste of Home November 2017

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    Reviews forSweet Potato-Gingerbread Meringue Pie

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    MY REVIEW
    jaceyd User ID: 3228833 278211
    Reviewed Nov. 23, 2017

    "Tried this for Thanksgiving today - was a little hesitant because there were no reviews - and I was not impressed. In truth, it was a flop; I doubt I'd even try again to tweak it. My meringue was fine until I added the molasses mix, then it was just a runny mess. The color of the meringue is nothing like the picture either - with adding molasses as called for, it's a light brownish. The filling made enough for two pies and was way too sweet. I still added the not-so-meringue on top of the pie and broiled it - it worked, but is only like 1/2" thick maybe. So presentation not there at all. I'm sure my inlaws will like it, but overall too sweet and meh for me. Gave it a two because I'm sure with some adjusting it can be salvaged, but I'm not going to put in the legwork for that."

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