Years ago, Lora’s grandmother gave her this recipe for her sweet potato pie that always took top billing at every Thanksgiving and Christmas dessert buffet. Fluffy and smooth, with plenty of sweet potato flavour, and topped off with snowy maple meringue peaks, this beautiful pie is the best. – Two Chefs in the Garden by Lynn Crawford and Lora Kirk, Penguin Canada.
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Sweet Potato Pie with Maple Meringue
Servings 1 pie
Ingredients
PASTRY DOUGH
- 1¼ cups all-purpose flour
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ cup cold unsalted butter diced
- ¼ cup cold water
FILLING
- 3 large sweet potatoes baked,
- peeled and smashed
- 1 cup packed brown sugar
- 3 eggs
- 5 tablespoons unsalted butter at
- room temperature
- ½ cup whole milk
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
MAPLE MERINGUE
- 3 egg whites
- ⅓ cup pure maple syrup
- 1 teaspoon maple extract
- ¼ teaspoon cream of tartar
- Pinch of salt
Instructions
- Make the pastry dough: In a food processor, combine the flour, sugar, salt, and butter. Pulse until the mixture resembles wet sand. While pulsing, slowly drizzle in the water and continue to pulse until the dough comes together. Gather the dough into a ball. (Wipe the food processor bowl clean and set aside.) At this stage the dough can be flattened into a disc, wrapped in plastic wrap, and stored in the refrigerator for up to 2 days.
- On a lightly floured work surface, use a rolling pin to roll out the dough into an 11-inch circle, ⅛ inch thick. Gently lift the dough into a 9-inch tart pan with removable bottom and press the dough onto the bottom and up the sides (but not into the creases) of the pan.
- With a sharp knife, cut excess pastry from the top of the pan. Chill in the refrigerator for 15 minutes.
- Make the filling and bake: Preheat the oven to 375°F (190°C).
- In the food processor, combine the sweet potatoes, brown sugar, eggs, butter, milk, cinnamon, and nutmeg. Process until smooth. Pour the filling into the chilled pie shell. Bake until the filling is set and a knife inserted into the centre of the pie comes out clean, 60 to 65 minutes. Transfer the pie to a rack to cool completely before piping the maple meringue.
- Make the maple meringue and finish: In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, maple syrup, maple extract, cream of tartar, and salt. Whip on low speed until the mixture is foamy, then increase to medium-high and continue whipping until stiff peaks form, about 3 minutes.
- Spoon the meringue into a piping bag fitted with a plain medium tip. Pipe 3-inch peaks of meringue over the filling. (Alternatively, spoon dollops of meringue over the filling and use a spoon to shape peaks.) Use a kitchen torch to lightly toast the meringue evenly until golden brown. Let the pie cool completely, uncovered, in the refrigerator before slicing.
- When ready to serve, release the sides of the pan. This pie is best served the day it is made but can be refrigerated for up to 2 days.
Notes
NOTE: Homemade pie is a labour of love that requires a full morning or afternoon. Make the pie dough in advance so it’s ready when you are. Give yourself even more time by baking and prepping the sweet potatoes the day before.
Excerpted from Two Chefs in the Garden by Lynn Crawford and Lora Kirk. Copyright © 2024 Lynn Crawford and Lora Kirk. Photographs by Ash Nayler. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Posted in Main Dishes