Candy potato pie is a vacation favourite for a cause. It’s clean, candy, and stuffed with heat spices. This model is additional particular with a fluffy marshmallow meringue on prime that’s flippantly toasted for that golden end everybody loves. It seems spectacular, but it surely’s surprisingly easy to tug collectively.
Use a traditional pie crust or change 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 clean and foolproof.
- Completely spiced with a mix of cinnamon, ginger, nutmeg, and cloves.
This pie takes the whole lot you already love a few traditional 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 clean each time. And as an alternative of a plain layer of whipped cream, I pile on a delicate, fluffy marshmallow meringue that will get simply the best trace of toast on prime. It seems spectacular, however truthfully, it’s simpler to make than it seems, and it’s at all times the very first thing individuals 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 sure that it’s not pre-baked.
- Sweetened Condensed Milk: This replaces each sugar and milk, maintaining 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 actual factor should you can.
- Egg Whites: Use 4 giant egg whites for the meringue. Be certain that there’s no yolk within the combine, or it received’t whip correctly.
- Granulated Sugar: Helps the meringue develop 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 large 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 clean, 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 fantastic as written, however there are just a few methods to change issues up relying in your preferences or what you have got readily available:
Change up the spice combine: In case you favor a barely completely different profile, you possibly can skip the cloves or add a pinch of allspice as an alternative.
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
- Prepare dinner the candy potatoes: Peel and dice 1 1/2 kilos of candy potatoes. Boil till tender, drain nicely, and mash till clean. 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 clean 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 utterly: 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.
- Prime and end: Unfold the meringue over the cooled pie, sealing it to the crust. Use a kitchen torch to toast the highest till golden should you like.
- Serve and retailer: Slice, serve, and refrigerate leftovers loosely coated for as much as 3 days.
Inform When It’s Accomplished
How have you learnt when your pie is finished baking? It’s straightforward! The sides will puff barely and the middle ought to look set. It’s best to be capable of faucet on it and now not really feel any liquids jiggle within the middle. That’s how you realize it’s good.
Toasting the Meringue
Toasting the meringue isn’t required, but it surely’s a pleasant contact if you would like that golden, marshmallow-toasted look and a touch of caramelized taste. In case 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 simplest strategy to get that toasted end. Transfer the flame throughout the floor in sweeping motions, holding it just a few 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 inconsistently and might burn the meringue in a short time.
Go away it plain: The meringue is completely candy and marshmallowy by itself. Toasting is optionally available.
Suggestions for the Excellent Meringue
Getting the meringue good is less complicated than you suppose, however the following tips will assist make sure that 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 certain that it’s heat-safe, so glass or metallic. No plastic.
No yolks allowed: Even a small drop of yolk will forestall stiff peaks.
Beat till stiff shiny peaks type: You’ll realize it’s prepared if you raise 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 should you may help it.
Unfold all the best way to the crust: Be certain that the meringue touches the crust edge to assist seal it in place.
Make Forward Directions
It’s potential to make this pie forward, but it surely solely holds up nicely should you observe just a few ideas:
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 utterly and retailer it within the fridge coated.
Add the meringue as much as 1 day earlier than serving for the most effective look. In my testing, the meringue retains its form for as much as 3 days within the fridge, but it surely does deflate barely over time.
This pie is nice for when you want to get forward on vacation prep. You’ll be able to 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 method it seems contemporary and stays fluffy. It retains its form for hours and travels nice.
Troubleshooting and FAQ
The most typical cause is underbaking. The middle must be set and a knife inserted 1 inch from the sting ought to come out clear. Be certain that to let it cool utterly 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 clean. 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 method. 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. In case you’re bringing it someplace, pop it right into a pie provider 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 Options
This pie is the type of dessert that doesn’t want a lot assist to shine, however just a few extras could make it even higher. Add a scoop of ice cream on the facet. In case you’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 coated, for as much as 3 days. The meringue might deflate barely over time, however it is going to nonetheless style nice.
Keep away from masking tightly: Tightly masking the meringue could cause condensation, which makes it sticky or weepy. In case 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.
Extra scrumptious pie recipes…
Trending Merchandise
