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Sweet Potato-Gingerbread Meringue Pie

This delicious pie showcases gingerbread flavor in the meringue instead of the crust. Baking it on the bottom rack gets the crust nice and crisp without parbaking it. —Shannon Norris, Cudahy, Wisconsin
  • Total Time
    Prep: 1 hour + chilling Bake: 40 min. + broiling
  • Makes
    10 servings


  • 1-1/4 cups all-purpose flour
  • 4-1/2 teaspoons sugar
  • Dash salt
  • 6 tablespoons cold butter, cubed
  • 1 large egg yolk, room temperature
  • 4 to 6 tablespoons ice water
  • 3 pounds medium sweet potatoes
  • 1-1/3 cups sugar
  • 2/3 cup butter, softened
  • 1/2 teaspoon pumpkin pie spice
  • Dash salt
  • 4 large eggs, room temperature, lightly beaten
  • 2 teaspoons vanilla extract
  • 1 cup sugar
  • 1/3 cup water
  • 1 tablespoon molasses
  • Dash salt
  • 5 large egg whites, room temperature
  • 3/4 teaspoon cream of tartar
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground ginger


  • Pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. Combine egg yolk and 2 tablespoons ice water; slowly add to processor until dough holds together, adding remaining ice water, if needed, 1 tablespoon at a time. Shape dough into a disk; wrap and refrigerate 1 hour or overnight.
  • Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Bake until tender, 45-50 minutes. Cool slightly; peel and mash to yield about 4 cups. Reduce oven setting to 350°.
  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
  • For filling, beat sugar, butter, pie spice and salt until blended. Add eggs and vanilla; beat in cooled sweet potatoes until smooth. Add filling to chilled crust. Bake on bottom rack until a knife inserted in center comes out clean, 40-45 minutes. Keep warm.
  • Meanwhile, for meringue, combine sugar, water, molasses and salt in a small saucepan over medium-high heat;
  • using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. When mixture comes to a boil, stop brushing. Cook without stirring until a thermometer reads 240° (soft-ball stage).
  • As molasses mixture cooks, preheat broiler. Beat egg whites, cream of tartar and spices on medium speed until soft peaks form. While beating, gradually drizzle hot molasses mixture over egg whites; continue beating until stiff glossy peaks form. Spread meringue over warm pie; broil 4-6 in. from heat until slightly browned, 1-2 minutes. Cool on a wire rack.

Test Kitchen tips
  • You're more likely to get a tender, flaky pie crust if the butter and water are ice-cold.
  • For a picture-perfect meringue that doesn't weep or bead, make sure the filling is hot, and spread the meringue all the way out to the crust.
  • If you'd prefer not to broil the meringue, use a kitchen torch instead. Just hold the torch flame about 2 inches above the meringue and rotate it slowly until the top is evenly browned.
  • Nutrition Facts
    1 piece: 609 calories, 22g fat (13g saturated fat), 144mg cholesterol, 663mg sodium, 96g carbohydrate (64g sugars, 5g fiber), 9g protein.

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    • RayDjo
      Nov 21, 2018

      I absolutely loved it. Be careful though because it really is enough to fill 2 pies. So make one, and give the other to a neighbor. The meringue is tricky. Even If you are familiar with making meringe, it is a bit difficult. I made this last year and im making it again right now. Great flavor. This year though im going into the meringue with better experience.

    • asmaio75
      Nov 24, 2017

      I think the 'sweet potato' in the recipe actually refers to yams, because I bought what was labeled sweet potatoes at my grocery store and my pie wasn't this orange hue, but yellow. I also think it might be way too much sweet potato. I bought 3 pounds and measured before putting it into the batter and it was four cups, but the filling overflowed my pie crust (it at least wasn't messy).

    • Norma
      Nov 23, 2017

      I'm glad I saw your review.I was very skeptical of adding the hot syurp to the meringue., think I'll just add a little pumpkin pie spice to the meringue.

    • jaceyd
      Nov 23, 2017

      Tried this for Thanksgiving today - was a little hesitant because there were no reviews - and I was not impressed. In truth, it was a flop; I doubt I'd even try again to tweak it. My meringue was fine until I added the molasses mix, then it was just a runny mess. The color of the meringue is nothing like the picture either - with adding molasses as called for, it's a light brownish. The filling made enough for two pies and was way too sweet. I still added the not-so-meringue on top of the pie and broiled it - it worked, but is only like 1/2" thick maybe. So presentation not there at all. I'm sure my inlaws will like it, but overall too sweet and meh for me. Gave it a two because I'm sure with some adjusting it can be salvaged, but I'm not going to put in the legwork for that.