Spiced Sweet Potato Meringue Pie in a Gingersnap Crust

⏱ 120 mins 🍽 8 serving(s) 🏷 Pie

This pie features a spiced sweet potato filling baked within a homemade gingersnap crust, finished with a golden meringue topping. The filling is made from roasted sweet potatoes blended with dark brown sugar, allspice, ginger, and evaporated milk. The crust is prepared from crushed ginger biscuits, butter, and sugar, then pre-baked until crisp. The assembled pie is baked until set before being topped with meringue and briefly broiled.

Spiced Sweet Potato Meringue Pie in a Gingersnap Crust

Ingredients

  • 2 lbs sweet potatoes
  • 4 tablespoons butter
  • 3 large eggs
  • 3/4 cup dark brown sugar
  • 2 teaspoons allspice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup evaporated milk
  • 4 teaspoons fresh lemon juice
  • 1 1/2 teaspoons vanilla
  • 4 large egg whites
  • 3/4 cup granulated sugar
  • 1 3/4 cups crushed ginger snaps, crumbs
  • 1/4 cup melted unsalted butter
  • 2 tablespoons dark brown sugar
  • 1 egg white

Method

  1. Set your oven to 400 degrees F.
  2. Bake the sweet potatoes on a foil-lined sheet until very soft, about 1 hour. Once cool enough, halve them and scoop out 2 cups of flesh. While still hot, mash with the butter, leaving some small lumps.
  3. Whisk the eggs with the dark brown sugar, allspice, ground ginger, and salt. Stir in the evaporated milk, lemon juice, and vanilla. Gently whisk this mixture into the mashed sweet potatoes.
  4. Transfer the filling into the cooled crust. Bake for 20 minutes. Lower the temperature to 325 degrees F and bake until the edges are set but the centre still jiggles slightly, about 20 more minutes. Take it out and let it cool for about 30 minutes.
  5. For the meringue, beat the egg whites in a large bowl until soft peaks form. Gradually add the granulated sugar while continuing to beat. Keep beating until glossy and stiff peaks form, taking care not to overbeat.
  6. Turn on your broiler.
  7. Spread the meringue evenly over the warm pie filling, smoothing it to the edges. Place under the broiler until the meringue turns golden brown, about 1 minute.
  8. Take the pie from the oven and let it cool fully on a rack for about 1 hour before serving.
  9. For the Gingersnap Crust: Heat the oven to 375 degrees F.
  10. Mix the crushed ginger snaps, melted butter, and dark brown sugar in a bowl until well combined.
  11. Press the mixture into the bottom and sides of a 9-inch pie pan. Place a second 9-inch pan on top and press down firmly to pack and smooth the crust. Brush the crust with the egg white.
  12. Bake the crust until golden, 10 to 15 minutes. Remove and let it cool. Refrigerate, tightly covered, for one hour before use, or freeze for up to 6 weeks.

Nutrition (per serving)

Sodium588300 mg

Recipe details

CategoryPie
AuthorRaquel Grinnell