Candy potato pie is a vacation favourite for a cause. It’s clean, candy, and filled with heat spices. This model is further particular with a fluffy marshmallow meringue on prime that’s frivolously toasted for that golden end everybody loves. It appears spectacular, however it’s surprisingly easy to tug 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 clean and foolproof.
- Completely spiced with a mix of cinnamon, ginger, nutmeg, and cloves.
This pie takes all the pieces you already love a few traditional candy potato pie and provides a bit 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 a substitute of a plain layer of whipped cream, I pile on a tender, fluffy marshmallow meringue that will get simply the appropriate trace of toast on prime. It appears spectacular, however actually, it’s simpler to make than it appears, 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 giant candy potatoes. You possibly can additionally use canned candy potatoes. If utilizing canned candy potatoes in syrup, remind readers to rinse and drain them effectively 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, preserving 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 if you happen to can.
- Egg Whites: Use 4 giant egg whites for the meringue. Make sure 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 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 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 web for good texture each single time.
Variations
This pie is fantastic as written, however there are a number of methods to change issues up relying in your preferences or what you have got readily available:
Change up the spice combine: Should you choose a barely totally different profile, you’ll be able to skip the cloves or add a pinch of allspice as a substitute.
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
- Cook dinner the candy potatoes: Peel and dice 1 1/2 kilos of candy potatoes. Boil till tender, drain effectively, 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 if you happen to like.
- Serve and retailer: Slice, serve, and refrigerate leftovers loosely coated for as much as 3 days.
Tips on how to Inform When It’s Finished
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 heart. That’s how you understand it’s good.
Toasting the Meringue
Toasting the meringue isn’t required, however it’s a pleasant contact if you’d like that golden, marshmallow-toasted look and a touch of caramelized taste. Should 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 a number 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 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 Good Meringue
Getting the meringue excellent is simpler than you suppose, however the following pointers will assist be 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. Make sure that it’s heat-safe, so glass or steel. No plastic.
No yolks allowed: Even a small drop of yolk will stop stiff peaks.
Beat till stiff shiny peaks type: You’ll realize it’s prepared whenever you carry 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 if you happen to may help it.
Unfold all the way in which 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, however it solely holds up effectively if you happen to observe a number of suggestions:
If toasting the meringue, do it simply earlier than serving. This provides you the freshest look and greatest 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 one of the 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 is advisable 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 intend to serve. That method it appears contemporary and stays fluffy. It retains its form for hours and travels nice.
Troubleshooting and FAQ
The most typical cause is underbaking. The middle ought to be set and a knife inserted 1 inch from the sting ought to come out clear. Make sure that to let it cool utterly so it companies 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 effectively 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 suitable for eating.
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. Should 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 form 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. Should you’re feeling fancy, drizzle a bit 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’s going to nonetheless style nice.
Keep away from overlaying tightly: Tightly overlaying the meringue may cause condensation, which makes it sticky or weepy. Should you do have to 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 effectively after thawing.
Extra scrumptious pie recipes…
Trending Merchandise
