The Ultimate Thanksgiving Day Pie: Sweet Potato Pumpkin Pie with Meringue

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Sweet Potato Pumpkin Pie with Italian Meringue I was inspired by Shuna Lydon of Seabird Bakery to blend sweet potato and pumpkin pie. Because my family is keen on the marshmallow quality of meringue, more so than whipped cream, I added this extra touch of Italian meringue. I am so happy with how this turned out that I’m capturing here on this blog for personal reference (and to share with friends). Time: 2 hours if you use a ready made crust. Otherwise, helps to do crust the night before. (foundational recipe: Meta Given. Good demo by Food52. Recipe breakdown). Ingredients: 15 oz of canned pumpkin filling 1 sweet potato 1 cup of Half and Half (or cream) 1/2 cup of milk 2 large egg s3 egg whites 1 tablespoon of lemon juice 1 cup of white sugar (2/3s for meringue,1/3 for filling) 1/2 cup of brown sugar 1/8 teaspoon of all spice 1/8 teaspoon of nutmeg 1-1/8 teaspoon of cinnamon (1/8 for meringue,1 teaspoon for filling) 1 teaspoon of vanilla 1 teaspoon of salt. (1/2 teaspoon for filling, 1/2 teaspoon for crust) 1-2/3 cups of All purpose flour 1 cup of cold cubed butter (2 sticks of cold cubed butter) 1/2 cup of ice cold water Butter Pie Crust (Must blind bake before pouring in filling) — makes two pie crusts. This is a single crust pie.(recipe from Stella Parks from Serious Eats) Whisk 1 tablespoon of sugar, 1 teaspoon of salt into 1-2/3 cups of all purpose flour (low protein) Toss 8 oz of cubed butter into the bowl. Pinch the cubes flat, but coated with flour. Gradually add water and toss til shredded texture. roll into a 10″ x 15″ square fold into thirds, roll flat, fold into thirds again. Roll. cut in half and shape each half into round disks. Wrap in plastic and refrigerate for at least 1 hour to rest and chill. Then, roll out one disk to fit pie pan. You can freeze the extra disk for later (up to 2 months). Shape dough and refrigerate at least 2 hours or overnight. Then blind bake the pie crust (using pie weights, etc.) at 350-degrees for 8 minutes. Set aside and work on filling. Filling: With a fork prick all around a sweet potato, wrap in foil and bake for 1 hour at 400-degrees. When done, scrape out sweet potato from skin (discard skin). Set aside sweet potato filling (you will blend with pumpkin filling. Take 15 oz can of pumpkin filling into pan and on medium to low heat stir. Cook until the color of filling darkens. You’re slowly cooking out extra water. Once the filling looks a little more dried out (still moist, though), put in blender/mixer with sweet potato. Mix 1/2 cup of milk, 1 cup of half and half and 2 eggs in separate bowl. In bowl, add pumpkin and sweet potato, stir in 1/3 cup of white sugar, 1/2 cup of brown sugar, 1/8 teaspoon of all spice, 1/8 teaspoon of nutmeg, 1 teaspoon of cinnamon, 1/2 teaspoon of salt. Let cool for about 15 minute. Then, slowly poor in milk and egg mixture. (optional) Ideally strain mixture into pie crust.  Bake at 375-degrees for 35 minutes. Should come out like custard. Firm, but a little jiggly. While cooling make Italian meringue. Best to put meringue on top of pie while pie is warm. Topping: 3 egg whites — whipped to peaks add 1 teaspoon of lemon juice add 1 teaspoon of vanilla add dash of cinnamon Boil 2/3 cups of sugar with 1/3 cup of water. Use candy thermometer — when at 220 (soft ball ), take off heat and slowly poor into peaked egg whites (while stirring with mixer on).  Plop onto middle of pie and create gentle peaks. Then use mini kitchen torch to darken meringue. Ready to serve in 1 hour.

Add Italian meringue to warm pie. Sets better and minimizes ‘weeping,’ yours and the pie’s!