Monday, November 21, 2011

Thanksgiving Day

Well, Thanksgiving Day is soon to be upon us again! I have been spending the morning cleaning like crazy to try to make a dent in everything there is to do. I'm making a Sweet Potato Pie with Marshmallow topping later on today. I think it will be delicious... (At least I very much hope so!) Below is the recipe I'm going to use: (recipe from Southern Living)

Sweet Potato Pie with Marshmallow Meringue

Wow guests this weekend with a sky-high marshmallow meringue on this sweet potato pie. Be sure to lightly pack the mashed sweet potatoes in your measuring cup for a fluffy filling.
Sweet Potato Pie with Marshmallow Meringue Recipeenlarge


  • CRUST:
  • 1/2 (14.1-oz.) package refrigerated pie crusts 
  • Parchment paper
  • egg yolk, lightly beaten 
  • 1 tablespoon whipping cream
  • 1/4 cup butter, melted 
  • 1 cup sugar 
  • 1/4 teaspoon salt 
  • large eggs 
  • 3 cups lightly packed, cooked, mashed sweet potatoes (about 2 1/2 lb. sweet potatoes) 
  • 1 cup half-and-half 
  • 1 tablespoon lemon zest 
  • 3 tablespoons lemon juice 
  • 1/4 teaspoon ground nutmeg 
  • egg whites 
  • 1/2 teaspoon vanilla extract 
  • 1/8 teaspoon salt 
  • 1/4 cup sugar 
  • (7-oz.) jar marshmallow crème
  • Preparation
  • 1. Prepare crust: Preheat oven to 425°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides with a fork. Line piecrust with parchment paper; fill with pie weights or dried beans. Bake 9 minutes. Remove weights and parchment paper.
  • 2. Whisk together egg yolk and cream; brush bottom and sides of crust with yolk mixture. Bake 6 to 8 more minutes or until crust is golden. Transfer to a wire rack, and cool. Reduce oven temperature to 350°.
  • 3. Prepare filling: Stir together melted butter, 1 cup sugar, and next 2 ingredients in a large bowl until mixture is well blended. Add sweet potatoes and next 4 ingredients; stir until mixture is well blended. Pour sweet potato mixture into prepared piecrust. (Pie will be very full.)
  • 4. Bake at 350° for 50 to 55 minutes or until a knife inserted in center comes out clean, shielding with aluminum foil to prevent excessive browning. Transfer pie to wire rack, and cool completely (about 1 hour).
  • 5. Prepare meringue: Beat egg whites and next 2 ingredients at high speed with a heavy-duty electric stand mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form.
  • 6. Beat one-fourth of marshmallow crème into egg white mixture; repeat 3 times with remaining marshmallow crème, beating until smooth (about 1 minute). Spread over pie.
  • 7. Bake at 400° for 6 to 7 minutes or until meringue is lightly browned.
  • 8. Enjoy! 

1 comment:

  1. Hey Caroline, when are you going to introduce us to your new camera?