Candy potato pie is a vacation favourite for a cause. It’s easy, candy, and filled with heat spices. This model is further particular with a fluffy marshmallow meringue on prime that’s evenly toasted for that golden end everybody loves. It appears to be like spectacular, nevertheless it’s surprisingly easy to drag collectively.
Use a conventional pie crust or swap issues up and use our graham shortbread crust.
Why My Recipe
- Topped with a fluffy, toasted marshmallow meringue for a wow issue.
- Sweetened condensed milk makes the filling silky easy and foolproof.
- Completely spiced with a mix of cinnamon, ginger, nutmeg, and cloves.
This pie takes the whole lot you already love a couple of basic 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 easy each time. And as a substitute of a plain layer of whipped cream, I pile on a gentle, fluffy marshmallow meringue that will get simply the fitting trace of toast on prime. It appears to be like spectacular, however truthfully, it’s simpler to make than it appears to be like, and it’s at all times 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 massive candy potatoes. You could possibly additionally use canned candy potatoes. If utilizing canned candy potatoes in syrup, remind readers to rinse and drain them properly to keep away from oversweetening.
- Pie Crust: Use your favourite 9-inch unbaked pie crust, home made or store-bought. Simply make certain it’s not pre-baked.
- Sweetened Condensed Milk: This replaces each sugar and milk, holding issues easy whereas giving the filling a wealthy, creamy texture.
- Eggs: Two grade AA massive eggs assist set the pie because it bakes.
- Spices: A mix of cinnamon, ginger, nutmeg, and cloves offers these fall taste vibes, just like pumpkin spice.
- Vanilla Extract: Attempt to use the true factor if you happen to can.
- Egg Whites: Use 4 massive egg whites for the meringue. Make sure that there’s no yolk within the combine, or it gained’t whip correctly.
- Granulated Sugar: Helps the meringue change into thick and shiny.
- Cream of Tartar: Stabilizes the egg whites and helps create stiff peaks.
The Secret to a Creamy Filling
One of many massive 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 easy, 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 great as written, however there are a number of methods to change issues up relying in your preferences or what you’ve got readily available:
Change up the spice combine: For those who choose a barely completely different profile, you may skip the cloves or add a pinch of allspice as a substitute.
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
- Cook dinner the candy potatoes: Peel and dice 1 1/2 kilos of candy potatoes. Boil till tender, drain properly, and mash till easy. Measure out 1 3/4 cups for the filling.
- 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.
- Make the filling: In a big bowl, whisk collectively the mashed candy potato, sweetened condensed milk, eggs, spices, salt, and vanilla till easy and creamy.
- 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.
- Cool fully: Let the pie cool at room temperature for about 2 hours earlier than including the meringue.
- 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 type, then combine within the vanilla.
- 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 if you happen to like.
- Serve and retailer: Slice, serve, and refrigerate leftovers loosely lined for as much as 3 days.
Methods to Inform When It’s Performed
How are you aware when your pie is finished baking? It’s simple! The perimeters will puff barely and the middle ought to look set. You need to be capable to faucet on it and now not really feel any liquids jiggle within the middle. That’s how you realize it’s excellent.
Toasting the Meringue
Toasting the meringue isn’t required, nevertheless it’s a pleasant contact if you need that golden, marshmallow-toasted look and a touch of caramelized taste. For those who 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 strategy to get that toasted end. Transfer the flame throughout the floor in sweeping motions, holding it a number of inches away. Don’t keep in a single spot too lengthy or it could burn.
No broiler, please: We don’t suggest utilizing your oven broiler. It heats inconsistently and may burn the meringue in a short time.
Depart it plain: The meringue is completely candy and marshmallowy by itself. Toasting is elective.
Ideas for the Excellent Meringue
Getting the meringue good is simpler than you assume, however the following tips will assist make certain it seems thick, shiny, and secure each time.
Use a clear, dry bowl: Any grease or moisture can preserve the egg whites from whipping correctly. Make sure that it’s heat-safe, so glass or metallic. No plastic.
No yolks allowed: Even a small drop of yolk will stop stiff peaks.
Beat till stiff shiny peaks type: You’ll understand 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 wish to warmth vanilla if you happen to will help it.
Unfold all the best way to the crust: Make sure that the meringue touches the crust edge to assist seal it in place.
Make Forward Directions
It’s attainable to make this pie forward, nevertheless it solely holds up properly if you happen to comply with a number of suggestions:
If toasting the meringue, do it simply earlier than serving. This provides you the freshest look and finest texture.
Make the filling and bake the pie as much as 2 days prematurely. As soon as baked, cool fully and retailer it within the fridge lined.
Add the meringue as much as 1 day earlier than serving for the very best look. In my testing, the meringue retains its form for as much as 3 days within the fridge, nevertheless it does deflate barely over time.
This pie is nice for when you’ll want to get forward on vacation prep. You may bake it as much as two days earlier than the massive vacation, then preserve it within the fridge. Add the meringue and toast it on the day you intend to serve. That means it appears to be like contemporary and stays fluffy. It retains its form for hours and travels nice.
Troubleshooting and FAQ
The commonest cause is underbaking. The middle needs to be set and a knife inserted 1 inch from the sting ought to come out clear. Make sure that to let it cool fully so it corporations up.
This normally means there’s fats within the bowl or egg whites. Double-check that your bowl is clear and your egg whites are freed from yolk.
Sure! Simply drain them properly and mash till easy. Measure out 1 ¾ cups for the filling.
Sure, you warmth the egg whites to 160°F over a double boiler, which makes them suitable for eating.
Nope! It’s scrumptious both means. Toasting provides taste and shade, however the meringue nonetheless tastes like marshmallow with out it.
Bake the pie a day or two forward and retailer it within the fridge. Add the meringue and toast it on the day you intend to serve. For those who’re bringing it someplace, pop it right into a pie service or loosely cowl it with foil so the meringue doesn’t get squished.
Sure, completely. Simply use a gluten-free pie crust, and ensure the opposite elements, like your cream of tartar and vanilla, are gluten-free too.
Serving Ideas
This pie is the type of dessert that doesn’t want a lot assist to shine, however a number of extras could make it even higher. Add a scoop of ice cream on the aspect. For those who’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.
Storage Directions
Refrigerate the pie uncovered or loosely lined, for as much as 3 days. The meringue could deflate barely over time, however it would nonetheless style nice.
Keep away from overlaying tightly: Tightly overlaying the meringue may cause condensation, which makes it sticky or weepy. For those who do have to cowl it, use a big, inverted bowl or tented foil to keep away from touching the highest.
Freezing not really helpful: I don’t suggest freezing, as the feel of the meringue doesn’t maintain up properly after thawing.
