Candy potato pie is a vacation favourite for a motive. It’s clean, 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, 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 every part you already love a couple of 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 gentle, fluffy marshmallow meringue that will get simply the precise trace of toast on prime. It appears to be like spectacular, however actually, it’s simpler to make than it appears to be like, 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 might 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 be 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 giant eggs assist set the pie because it bakes.
- Spices: A mix of cinnamon, ginger, nutmeg, and cloves offers these fall taste vibes, much 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 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 huge 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 a couple of methods to change issues up relying in your preferences or what you may have available:
Change up the spice combine: If you happen to desire a barely completely 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 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.
- 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 should you like.
- Serve and retailer: Slice, serve, and refrigerate leftovers loosely lined for as much as 3 days.
How you can Inform When It’s Completed
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 is best to have the ability to faucet on it and not really feel any liquids jiggle within the heart. That’s how you already know it’s good.
Toasting the Meringue
Toasting the meringue isn’t required, but it surely’s a pleasant contact in order for you that golden, marshmallow-toasted look and a touch of caramelized taste. If you happen to 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 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 might burn.
No broiler, please: We don’t suggest 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.
Ideas for the Excellent Meringue
Getting the meringue excellent is simpler than you assume, however the following tips will assist be certain it seems thick, shiny, and secure each time.
Use a clear, dry bowl: Any grease or moisture can maintain the egg whites from whipping correctly. Be 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 while 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 need to warmth vanilla should you can assist it.
Unfold all the way in which to the crust: Be sure 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 a couple 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 upfront. As soon as baked, cool utterly 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, but it surely does deflate barely over time.
This pie is nice for when it is advisable get forward on vacation prep. You possibly can bake it as much as two days earlier than the massive vacation, then maintain it within the fridge. Add the meringue and toast it on the day you propose to serve. That manner it appears to be like recent and stays fluffy. It retains its form for hours and travels nice.
Troubleshooting and FAQ
The commonest motive is underbaking. The middle must be set and a knife inserted 1 inch from the sting ought to come out clear. Be sure 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 manner. 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 propose to serve. If you happen to’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 substances, like your cream of tartar and vanilla, are gluten-free too.
Serving Recommendations
This pie is the form 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 facet. If you happen to’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 might deflate barely over time, however it would nonetheless style nice.
Keep away from overlaying tightly: Tightly overlaying the meringue could cause condensation, which makes it sticky or weepy. If you happen to do must cowl it, use a big, inverted bowl or tented foil to keep away from touching the highest.
Freezing not advisable: I don’t suggest freezing, as the feel of the meringue doesn’t maintain up nicely after thawing.
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