Toasted Marsh­mal­low Sweet Potato Pie

Midwest Living - - Recipes -

This recipe calls for blind-bak­ing the crust (par-bak­ing it be­fore fill­ing), so you’ll need pie weights or a cou­ple pounds of dried beans. Also, if you don’t have a broiler-safe pie plate (metal is safest), you will need a kitchen torch to toast the top­ping. They are quite in­ex­pen­sive.

HANDS ON 30 MIN­UTES

TO­TAL 6 HOURS 30 MIN­UTES

FILL­ING

1 pound sweet pota­toes, scrubbed

3⁄4 cup packed light brown su­gar

3⁄4 cup heavy cream 6 egg yolks 1⁄4 cup un­salted but­ter, melted and cooled 2 ta­ble­spoons fine yel­low corn­meal 1⁄2 tea­spoon ground cin­na­mon 1⁄2 tea­spoon vanilla 1⁄4 tea­spoon kosher salt 1⁄4 tea­spoon ground nut­meg 1⁄4 tea­spoon ground co­rian­der 1⁄8 tea­spoon ground car­damom

PAS­TRY AND TOP­PING

1 disc Best-ever All-but­ter Pie Pas­try

(see page 74) 1 egg 1 ta­ble­spoon water 3 large egg whites, at room tem­per­a­ture* 2⁄3 cup light corn syrup 3⁄8 tea­spoon kosher salt, di­vided 2⁄3 cup pow­dered su­gar 2 tea­spoons vanilla 1⁄4 cup gran­u­lated su­gar 1⁄8 tea­spoon cream of tar­tar

1. For fill­ing: Pre­heat oven to 425°. Prick sweet pota­toes a few times with a fork, then wrap in foil. Place on a bak­ing sheet. Bake un­til very ten­der, 40 to 60 min­utes. Trans­fer to a wire rack to cool. When cool enough to han­dle, re­move foil and peel off skin. Trans­fer sweet potato flesh to a food pro­ces­sor or blender; puree un­til smooth.

2. In a mix­ing bowl, whisk to­gether sweet potato puree, brown su­gar, cream, egg yolks, but­ter, corn­meal, cin­na­mon, vanilla, kosher salt, nut­meg, co­rian­der and car­damom.

3. To pre­pare pie shell: Un­wrap pas­try and place it on a lightly floured sur­face. Bang the dough with your rolling pin about 4 times, from left to right. Flip and bang left to right again. Be­gin rolling pas­try from the cen­ter for­ward, us­ing less pres­sure on the edge. Every few rolls, ro­tate the disc a quar­ter­turn. If pas­try starts to stick, lift it gently and sprin­kle more flour un­der­neath. If the top gets sticky, flip the disc over. Con­tinue rolling and ro­tat­ing un­til the cir­cle is 12 to 13 inches across. Loosely fold the cir­cle in half and trans­fer to a 9-inch pie plate. Un­fold dough and gently but snugly press it into the cor­ners. If any dough hangs over by more than 2 inches, trim it with kitchen scis­sors. (Use those scraps to patch holes or bol­ster spots where you don’t have much over­hang.) Roll the dough over­hang up and in­ward to cre­ate a thick rim, then crimp to seal. Trans­fer pie plate to freezer for at least 15 min­utes. 4. Pre­heat oven to 450° and po­si­tion racks on the cen­ter and low­est lev­els. Re­move piecrust from the freezer. Tear off a square of alu­minum foil that is slightly larger than the pie shell, and gently fit it into the frozen crust, loosely cov­er­ing the crimped edge. Fill crust all the way up to the crimps with dried beans or pie weights. Bake on the lower rack for 25 to 27 min­utes. Check for done­ness by peel­ing up a piece of foil; the crimps should be light golden brown. Trans­fer to a wire rack to cool. Af­ter 6 min­utes, care­fully re­move the foil and beans.

5. To as­sem­ble: Re­duce oven tem­per­a­ture to 325°. In a small bowl, whisk to­gether

1 egg and the water. Brush egg mix­ture over crimped edge of pie shell. Pour sweet potato fill­ing into pie shell. Bake pie on cen­ter oven rack un­til the edges of fill­ing are puffed and the cen­ter jig­gles only slightly when shaken, 40 to 50 min­utes. Trans­fer to a wire rack to cool slightly while you make the marsh­mal­low-meringue top­ping.

6. For marsh­mal­low creme: In a stand mixer fit­ted with the whisk at­tach­ment, com­bine 1 egg white, the corn syrup and 1⁄4 tea­spoon kosher salt. Beat on high speed un­til mix­ture is thick and al­most dou­bled in vol­ume, about 5 min­utes. Re­duce speed to low and beat in pow­dered su­gar and vanilla. Set aside 1 cup marsh­mal­low creme to use on the pie. (Use the left­over marsh­mal­low creme as a dip for gra­ham crack­ers or straw­ber­ries.) Fully clean and dry the bowl and whisk.

7. For meringue: In a heat­proof bowl (such as the metal stand mixer bowl), whisk to­gether 2 egg whites, the gran­u­lated su­gar, cream of tar­tar and 1⁄8 tea­spoon kosher salt. Place bowl over a pan of sim­mer­ing water and con­tinue whisk­ing un­til mix­ture is warm and su­gar is com­pletely dis­solved. Trans­fer to the mixer; whip on high speed un­til mix­ture is vo­lu­mi­nous and shiny and holds a stiff peak.

8. Trans­fer meringue to a medium bowl. Us­ing a sil­i­cone spat­ula, gently fold in re­served cup of marsh­mal­low creme. Scrape top­ping onto the cen­ter of pie. Gently spread it all the way up to the crimps and swirl it dec­o­ra­tively. Deeply toast meringue top­ping with a kitchen torch. (Or, if your pie plate is broiler-safe, pre­heat the broiler or heat the oven to 500° and broil or bake un­til deeply toasted, about 3 min­utes, watch­ing the pie closely. Cool on a wire rack for 1 hour. Chill in the re­frig­er­a­tor for 3 to 4 hours be­fore serv­ing. MAKES 8 SERV­INGS.

*TIP One of the egg whites in this pie’s top­ping re­mains un­cooked. If you are con­cerned about the risk of food­born ill­ness, sub­sti­tute liq­uid pas­teur­ized egg whites (2 ta­ble­spoons per white).

PER SERV­ING 643 cal, 29 g fat, 232 mg chol, 346 mg sodium, 89 g carbo, 2 g fiber, 62 g sug­ars, 8 g pro.

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