Sweet Potato Pie with Marshmallow Meringue

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Wow guests this weekend with a sky-high marshmallow meringue on this sweet potato pie. Be sure to lightly pack the mashed sweet potatoes in your measuring cup for a fluffy filling.

Ingredients
CRUST:

• 1/2 (14.1-oz.) package refrigerated piecrusts Parchment paper
• 1 egg yolk, lightly beaten
• 1 tablespoon whipping cream

FILLING:

• 1/4 cup butter, melted
• 1 cup sugar
• 1/4 teaspoon salt
• 3 large eggs
• 3 cups lightly packed, cooked, mashed sweet potatoes (about 2 1/2 lb. sweet potatoes)
• 1 cup half-and-half
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1/4 teaspoon ground nutmeg

MARSHMALLOW MERINGUE:

• 3 egg whites
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/4 cup sugar
• 1 (7-oz.) jar marshmallow crème

How to Make It

1. Prepare crust: Preheat oven to 425°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides with a fork. Line piecrust with parchment paper; fill with pie weights or dried beans. Bake 9 minutes. Remove weights and parchment paper.
2. Whisk together egg yolk and cream; brush bottom and sides of crust with yolk mixture. Bake 6 to 8 more minutes or until crust is golden. Transfer to a wire rack, and cool. Reduce oven temperature to 350°.
3. ...............................

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