Recipes  
Sweet Potato and Marshmallow Pie
Sweet Potato and Marshmallow Pie
Open in full-screen mode

Sweet Potato and Marshmallow Pie

Preparation
30 MIN
Cooking
40 MIN
Chilling
30 MIN
Servings
8
Share

Ingredients

Pecan crust

Filling

Preparation

Pecan crust

  1. In a food processor, combine the flour, pecans, icing sugar and salt. Add the butter and pulse until the butter is the size of peas. Add the water and pulse until the dough just begins to hold together. Add water if necessary. Remove the dough from the food processor and shape by hand into a disc.
  2. On a floured surface, roll the dough into a disc large enough to line a 23-cm (9-inch) pie plate. Line the pie plate and refrigerate for 30 minutes.
  3. With the rack in the middle position, preheat the oven to 190°C (375°F).

Filling

  1. In a food processor, purée the sweet potato, sugar and spices until smooth. Add the eggs and cream and process until smooth.
  2. Scrape the filling into the pie shell and bake until the filling is barely set, about 35 minutes.
  3. Let cool. Refrigerate until chilled.
  4. With the rack in the middle position, preheat the broiler.
  5. Top the pie with a tightly packed layer of marshmallows. Brown under the broiler, 1 or 2 minutes. Watch the pie closely, as marshmallows start to burn quickly. To serve, cut the pie with a damp blade.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.