Cardamom Sweet Potato Pie + Marshmallow Meringue

Cardamom + meringue topping were added to a classic sweet potato pie recipe. The pie in picture was made using the Tartine flaky tart crust. (If you use the Tartine crust, place a pan underneath to catch overflowing butter!)

Ingredients

CRUST
1-1/3 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons chilled solid vegetable shortening, cut into small pieces
3 tablespoons (or more) ice water
FILLING
2 large red-skinned sweet potatoes (about 1-3/4 pounds)
1 cup (packed) golden brown sugar
1 cup whipping cream
3 large eggs
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
½ teaspoon ground cardamom
1/4 teaspoon salt
1 large egg white, beaten to blend
MERINGUE TOPPING
1 7-ounce jar Kraft Jet-Puffed Marshmallow Creme
3 large egg whites
1/8 teaspoon salt
1/4 cup sugar

12 servings

Directions

CRUST:
Mix flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 30 minutes.

Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges to make pretty.

(Crust can be made 2 days ahead. Cover; chill.)

FILLING:
Pierce potatoes with fork. Cook in microwave on high until tender, about 6 minutes per side. Cut open; cool completely. Scrape potato flesh into bowl; mash until smooth. Measure enough potato puree to equal 1-1/2 cups.

Position rack in bottom third of oven; preheat to 400°F. Place puree in large bowl. Whisk in brown sugar and next 6 ingredients. Brush crust with beaten egg white. Transfer filling to crust.
Bake pie until filling is puffed around edges and set in center, about 45 minutes. Transfer to rack; cool.

(Can be made 1 day ahead. Cover; refrigerate.)

TOPPING:
Position rack in top third of oven and preheat to 400°F. Using rubber spatula, scrape marshmallow creme into large bowl. Using electric mixer, beat egg whites and salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form. Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula or spoon just until incorporated to lighten (marshmallow creme is very sticky and will be difficult to blend at first, but blending will become easier as remaining whites are folded in). Fold in remaining whites in 2 additions just until incorporated. Spread meringue over top of cold pie, mounding slightly in center and swirling with knife to create peaks.

Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4-8 minutes.