Bourbon Sweet Potato Pie
(from Lucianolinda’s recipe box)
Source: Taste of Home
Prep time: 15 minutes
Cook time: 68 minutes
Serves 8 people
Categories: Pie-cobbler-cheesecake-tarts
Ingredients
- 1 refrigerated piecrust
- 1 lb. sweet potatoes (about 2 large)
- 2 eggs
- 4 Tbsp. unsalted butter, melted
- 2/3 cup packed dark brown sugar
- 3/4 cup heavy cream
- 1/4 cup plus 1 Tbsp. bourbon
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla extract
- 1/4 tsp. nutmeg
- 4 tsp. powdered egg whites
- 1/4 cup granulated sugar
Directions
- Heat oven 400 degrees. Roll out piecrust and fit into a 9-inch pie plate. Crimp edges. Place a piece of parchment on crust and fill with pie weights or beans. Reduce heat to 350 degrees.
- meanwhile, pierce sweet potatoes a few times with a fork and place on a plate. Microwave for 3 minutes. Turn over and cook another 2 to 3 minutes. Let cool slightly, then carefully slice and scoop flesh out into a large bowl. Beat sweet potatoes, whole eggs, butter, brown sugar, heavy cream, 1/4 cup of the bourbon, the cinnamon, vanilla and nutmeg until smooth. Transfer to crust and smooth top. Bake at 350 degrees for 40 to 45 minutes, until firm.
- Combine powdered egg whites and 3 Tbsp. warm water. Stir gently until dissolved. Beat in remaining 1 Tbsp. bourbon until frothy. Gradually add granulated sugar and beat until stiff peaks form, 5 to 7 minutes. Spoon onto warm pie, making sure meringue reaches edge of crust. Broil on high for 1 to 2 minutes, until lightly browned, watching carefully.