- 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
- 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
- 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
- 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.
Reviews forSweet Potato-Gingerbread Meringue Pie
"I think the 'sweet potato' in the recipe actually refers to yams, because I bought what was labeled sweet potatoes at my grocery store and my pie wasn't this orange hue, but yellow. I also think it might be way too much sweet potato. I bought 3 pounds and measured before putting it into the batter and it was four cups, but the filling overflowed my pie crust (it at least wasn't messy)."
"I'm glad I saw your review.I was very skeptical of adding the hot syurp to the meringue., think I'll just add a little pumpkin pie spice to the meringue."
"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."