Candy potato pie is a vacation favourite for a purpose. It’s easy, candy, and stuffed with heat spices. This model is additional particular with a fluffy marshmallow meringue on prime that’s frivolously toasted for that golden end everybody loves. It seems spectacular, however it’s surprisingly easy to drag collectively.
Use a traditional 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 all the things you already love a couple of traditional candy potato pie and provides slightly 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 an alternative of a plain layer of whipped cream, I pile on a smooth, fluffy marshmallow meringue that will get simply the fitting trace of toast on prime. It seems spectacular, however truthfully, it’s simpler to make than it seems, and it’s all the time 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 giant candy potatoes. You can additionally use canned candy potatoes. If utilizing canned candy potatoes in syrup, remind readers to rinse and drain them nicely to keep away from oversweetening.
- Pie Crust: Use your favourite 9-inch unbaked pie crust, homemade or store-bought. Simply make certain it’s not pre-baked.
- Sweetened Condensed Milk: This replaces each sugar and milk, retaining issues easy whereas giving the filling a wealthy, creamy texture.
- Eggs: Two grade AA giant eggs assist set the pie because it bakes.
- Spices: A mix of cinnamon, ginger, nutmeg, and cloves provides these fall taste vibes, just like pumpkin spice.
- Vanilla Extract: Attempt to use the true factor in case you can.
- Egg Whites: Use 4 giant egg whites for the meringue. Be sure there’s no yolk within the combine, or it gained’t whip correctly.
- Granulated Sugar: Helps the meringue turn 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 internet for good texture each single time.
Variations
This pie is great as written, however there are a couple of methods to change issues up relying in your preferences or what you have got readily available:
Change up the spice combine: When you desire a barely totally different profile, you’ll be able to skip the cloves or add a pinch of allspice as an alternative.
Add a splash of bourbon: A tablespoon of bourbon provides a refined richness that goes very 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 nicely, 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 ready 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 in case you like.
- Serve and retailer: Slice, serve, and refrigerate leftovers loosely coated for as much as 3 days.
Methods to Inform When It’s Achieved
How have you learnt when your pie is completed baking? It’s simple! The sides will puff barely and the middle ought to look set. You must be capable to faucet on it and not really feel any liquids jiggle within the middle. That’s how it’s good.
Toasting the Meringue
Toasting the meringue isn’t required, however it’s a pleasant contact in order for you that golden, marshmallow-toasted look and a touch of caramelized taste. When you 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 approach to get that toasted end. Transfer the flame throughout the floor in sweeping motions, holding it a couple of inches away. Don’t keep in a single spot too lengthy or it could burn.
No broiler, please: We don’t advocate utilizing your oven broiler. It heats erratically and may burn the meringue in a short time.
Go away it plain: The meringue is completely candy and marshmallowy by itself. Toasting is elective.
Suggestions for the Good Meringue
Getting the meringue excellent is less complicated than you suppose, however the following tips will assist make certain it seems thick, shiny, and steady each time.
Use a clear, dry bowl: Any grease or moisture can preserve the egg whites from whipping correctly. Be sure it’s heat-safe, so glass or steel. No plastic.
No yolks allowed: Even a small drop of yolk will forestall stiff peaks.
Beat till stiff shiny peaks type: You’ll understand it’s prepared once 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 need to warmth vanilla in case you may help it.
Unfold all the best way to the crust: Be sure the meringue touches the crust edge to assist seal it in place.
Make Forward Directions
It’s potential to make this pie forward, however it solely holds up nicely in case you observe a couple of suggestions:
If toasting the meringue, do it simply earlier than serving. This offers you the freshest look and finest texture.
Make the filling and bake the pie as much as 2 days upfront. As soon as baked, cool fully and retailer it within the fridge coated.
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, however it does deflate barely over time.
This pie is nice for when it’s good to get forward on vacation prep. You possibly can 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 propose to serve. That means it seems contemporary and stays fluffy. It retains its form for hours and travels nice.
Troubleshooting and FAQ
The most typical purpose is underbaking. The middle ought to be set and a knife inserted 1 inch from the sting ought to come out clear. Be sure to let it cool fully so it corporations up.
This often 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 nicely 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 fit for human consumption.
Nope! It’s scrumptious both means. Toasting provides taste and colour, 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 propose to serve. When you’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 components, like your cream of tartar and vanilla, are gluten-free too.
Serving Solutions
This pie is the sort of dessert that doesn’t want a lot assist to shine, however a couple of extras could make it even higher. Add a scoop of ice cream on the aspect. When you’re feeling fancy, drizzle slightly 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 coated, for as much as 3 days. The meringue could deflate barely over time, however it is going to nonetheless style nice.
Keep away from protecting tightly: Tightly protecting the meringue may cause condensation, which makes it sticky or weepy. When you do must cowl it, use a big, inverted bowl or tented foil to keep away from touching the highest.
Freezing not beneficial: I don’t advocate freezing, as the feel of the meringue doesn’t maintain up nicely after thawing.
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