SWEET-POTATO MERINGUE PIE - DAIRY
Cook Time: 1 hour plus cooling
Total Time: 2 hours 30 minutes
- 1 1/4 cups
- 1 teaspoon
tablespoons margarine or butter (1/2 stick)
- 1 1/2 pounds
sweet potatoes (about 3 large) peeled and cut into 1-inch chunks
- 3 large eggs,
- 3/4 cup
packed light brown sugar
- 1 1/2 cups
half-and-half or light cream
- 1 1/4
teaspoons ground cinnamon
- 1/4 teaspoon
- 1/3 cup
- In medium bowl,
mix flour and 1/2 teaspoon salt. With pastry blender or two knives used
scissor-fashion, cut in margarine or butter, and shortening until
mixture resembles coarse crumbs. Sprinkle 3 to 4 tablespoons cold
water, 1 tablespoon at a time, into flour mixture, mixing lightly
with a fork after each addition until dough is just moist enough to hold
together. Shape dough into a disk.
- On lightly
floured surface, with floured rolling pin, roll dough into a round 2
inches larger all around than inverted 9 1/2-inch deep-dish pie plate.
Gently ease dough into pie plate; trim edge, leaving 1-inch overhang.
Fold overhang under; pinch to form decorative edge. With fork, prick
bottom and side of piecrust in many places to prevent puffing during
baking. Cover and refrigerate at least 30 minutes.
preheat oven to 425 degrees F. In 2-quart saucepan, heat sweet potatoes
and enough water to cover to boiling over high heat. Reduce heat to low;
cover and simmer 10 minutes or until sweet potatoes are fork-tender.
Drain and mash sweet potatoes (you should have about 2 cups).
- Line piecrust
with foil and fill with pie weights, dry beans, or uncooked rice. Bake
piecrust 10 minutes; remove foil with weights and bake 10 minutes longer
or until lightly browned. If pastry puffs up during baking, gently press
it to pie plate with back of spoon. Cool piecrust on wire rack at least
10 minutes. Turn oven control to 375 degrees F.
- In large bowl,
with wire whisk, beat mashed sweet potatoes with egg yolks, brown sugar,
half-and-half, cinnamon, nutmeg, and 1/2 teaspoon salt until blended.
Cover and refrigerate egg whites until ready to use.
sweet-potato mixture into cooled crust. Bake pie 55 to 60 minutes, until
knife inserted 1 inch from edge of pie comes out clean. Transfer pie to
wire rack while preparing meringue. Turn oven control to 400 degrees F.
- In small
bowl, with mixer at high speed, beat egg whites until soft peaks form;
gradually sprinkle in sugar, 2 tablespoons at a time, beating until
whites stand in stiff peaks.
- Spread meringue
over hot filling to edge of crust; swirl meringue with back of spoon to
make attractive top. Bake 10 minutes or until meringue is golden. Cool
pie on wire rack.
Each serving: About 355 calories, 6 g protein, 55 g carbohydrate, 13 g
total fat (4 g saturated), 75 mg cholesterol, 325 mg sodium.
BUSY COOK'S TIP: Sweet potatoes can be cooked a day ahead. Or,
you can substitute one 16-ounce can solid-pack pumpkin or 2 cups mashed,
canned sweet potatoes.