Sweet Potato and Marshmallow Pie

Sweet Potato and Marshmallow Pie

  • Preparation 30 min
  • Cooking 40 min
  • Chilling 30 min
  • Servings 8
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Ingredients

  • Pecan crust

    • 1 1/4 cups (310 ml) unbleached all-purpose flour
    • 1/3 cup (75 ml) pecans
    • 2 tablespoons (30 ml) icing sugar
    • 1 pinch salt
    • 1/4 cup (60 ml) chilled unsalted butter, cubed
    • 1/4 cup (60 ml) ice water
  • Filling

    • 3/4 cup (180 ml) cooked, chilled sweet potato flesh (about 1 small sweet potato)
    • 3/4 cup (180 ml) sugar
    • 1 pinch ground cinnamon
    • 1 pinch ground nutmeg
    • 1 pinch ground ginger
    • 2 eggs
    • 1 cup (250 ml) 35% or 15% cream
    • 1 bag (250 g/1/2 lb) large marshmallows, approximately

Preparation

  • Pecan crust

  • Filling

Personal Note

To help you with this recipe

Deep Pie Plate

Deep Pie Plate

15.99 $

This RICARDO deep pie plate is not only perfect for baking traditional double-crust apple pies, but also chicken pies and meat pies. Its deep bottom allows for ample filling, and its durable coating ensures even cooking and a nice crispy crust.

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