Sweet Potato Pie With Marshmallow Meringue Topping

Graham Cracker Crust

1-1/4 cups graham crackers, crushed fine (about 9 graham crackers)
1/4 cup granulated sugar
6 Tablespoons butter, melted

Combine graham cracker crumbs with sugar and butter. Mix well.
Spread evenly over bottom and sides and press into a 9-inch pie pan.


Sweet Potato Pie Filling

1 can (29-oz) Princella Yams (drained, pureed - makes about 2 cups)
1 can (14-oz) sweetened condensed milk
1/4 cup granulated sugar
2 large eggs
2 teaspoons lemon juice
1-1/2 teaspoons Penzeys Apple Pie Spice (or 1 tsp Cinnamon and 1/2 tsp
ground nutmeg)
1/4 teaspoon salt

Preheat oven to 350 F. - Bake 45 - 55-minutes Combine sweet potato puree,
condensed milk, eggs, lemon juice, spices and salt. Whisk until blended
well. Pour into prepared 9-inch graham cracker pie crust. Bake for 45 - 55
minutes or until a knife tip inserted in center comes out clean. Remove
from oven. Apply marshmallow meringue while pie is still warm.

Marshmallow Meringue

2-cups of miniature marshmallows
1 Tablespoon milk
2 egg whites
1/4 cup granulated sugar
1/4 tsp cream of tartar
1/4 tsp salt
1/2 tsp vanilla extract

Preheat oven broiler. - Broil 1-minute. In a saucepan on the stove top,
over low flame, heat marshmallows and milk, folding gently until
marshmallows are all melted. Remove from heat and continue folding until
mixture is smooth and fluffy. Cover pan and set aside until needed. Beat
egg whites in another bowl along with cream of tartar. Add sugar gradually
and continue beating until egg whites are stiff and smooth. Add salt and
vanilla. Fold warm marshmallow mixture carefully into the egg whites to
combine. Spread over pie and place under oven broiler for about 1-minute,
until meringue is slightly browned.
Serve Sweet Potato Pie warm or chilled.

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