Sweet Potato Pie with Bourbon Meringue
Sweet Potato Pie with Bourbon Meringue is THE pie to have at your Thanksgiving table! Everyone will love it and will beg you for this recipe!
It's November and that means one thing - it's time for holiday eating!! While this somewhat stresses me out (planning! grocery store crowds! fitting into my pants!) I absolutely love this time of year. The family get-togethers, buying presents for people I love, and of course - THE FOOD. Sweet Potato Pie is a new favorite that I look forward to every year.
I have actually never made sweet potato pie before now. I KNOW. Now that I've had this recipe, this pie makes me never want to even think about pumpkin pie again. Okay maybe that's dramatic because I do love me some pumpkin pie, but I'm kind of thinking sweet potato pie with bourbon meringue is where it's at.
Ingredients in Sweet Potato Pie with Bourbon Meringue
First of all, this pie starts with a gingersnap crust. Ginger. Snap. Crust. Already winning.
Then the sweet potato filling is made by just cooking a couple of sweet potatoes (I microwaved them - so easy!) and mixing the puree with sweetened condensed milk and spices.
Then comes the fun part - the meringue! This was a lot easier than I anticipated and really just involves a lot of work on your electric mixer's part. You make a hot syrup with sugar and water, beat some egg whites, then add bourbon and vanilla.
Sweet Potato Pie with Bourbon Meringue
The pie is finished by spreading the meringue on top and baking it for that golden brown top. Then you bring it to your Thanksgiving dinner, wow your friends and family, and all your life goals are met.
Now tell me - have you ever made sweet potato pie? I am just late to the game on this one?!
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Ingredients
- For the crust:
- 3 cups gingersnap crumbs
- 2 tablespoons sugar
- 6 tablespoons butter melted
- For the pie:
- 2 ½ lbs sweet potatoes
- 1 14 oz can sweetened condensed milk
- ¼ cup granulated sugar
- juice from half a lemon
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- For the meringue:
- 5 egg whites
- 1 cup granulated sugar
- ⅓ cup water
- 1 tablespoon bourbon
- 1 teaspoon pure vanilla extract.
Instructions
- To make the crust:
- Preheat oven to 350 degrees F.
- Combine gingersnap crumbs in a food processor with sugar and butter until well combined.
- Press firmly onto bottom 9" pie dish.
- Bake in preheated oven for 10 minutes.
- Let cool.
- To make the pie:
- Pierce sweet potatoes and cook in microwave for 8-10 minutes, until softened throughout.
- Let cool slightly, then cut in half and scoop out flesh and place in food processor.
- Puree until smooth.
- Remove 2 cups of the puree for the pie. You will probably have leftover sweet potato puree, which you can save for another use.
- Combine 2 cups of sweet potato puree with sweetened condensed milk, sugar, lemon juice, eggs, vanilla, cinnamon, nutmeg, cloves, and salt. Mix (with a whisk or electric mixer) until well combined.
- Pour over pie crust.
- Bake in oven (350 degrees) until set in the middle and slightly puffed around the edges, about 50 minutes.
- Let cool on wire rack for about 30 minutes, then place in refrigerator to cool completely, at least 4 hours.
- Once cooled, make the meringue.
- To make the meringue:
- Preheat oven to 400 degrees F.
- In small saucepan, combine sugar and water.
- Bring to a boil and let simmer for 5 minutes.
- Meanwhile, in large bowl with electric mixer, beat egg whites until soft peaks form.
- With electric mixer on, slowly drizzle in hot syrup until it is shiny and stiff peaks form.
- Beat in bourbon and vanilla until combined.
- Spread meringue over cooled pie, making swirls for decorative purposes.
- Bake in preheated oven for 10 minutes, until golden brown.
- Cut into slices, serve, and enjoy!
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Between sweet potato and pumpkin pie, I honestly can't say which I like better ... but I can say I LOVE this recipe! I really like the gingersnap crust and bourbon meringue! Awesome job Taylor. 🙂
I love sweet potato pie so much, and that bourbon meringue just takes it over the top! This pie looks so good, Taylor!
I am such a sucker for gingersnap crusts! And with that bourbon meringue??? This looks awesomeee.
Ermagerd...this pie is everything! I've had sweet potato pie before and I loved it so I can imagine this version with a gingersnap crust and bourbon meringue topping is mind blowing delicious. Seriously, you need to be my neighbor so I can bring you some salad and you can feed me this! 🙂
So, a few questions...
In step 3. You mention combining the butter with sugar and ginger snaps. The sugar measurement is not listed, is that an oversight or is the sugar mentionin error?
For the crust, I am assuming you mean melted butter. Am I correct to assume that?
Thanks.
Hi Diane!
Yes I forgot to add the sugar in the instructions - there are 2 tablespoons of sugar and the butter is melted. I have corrected the recipe to include the measurements and the melted butter. Thank you for the correction...I appreciate it!
Taylor
This recipe looks delicious. Thinking of making it for Thanksgiving. I've never made a pie with meringue before...can it be made ahead of time? Like the day before?
I have not made this pie in advance but here is what I would recommend: make the pie and meringue separately a day in advance, storing meringue in airtight container. On the day of, top the pie with the meringue and bake to golden per instructions in the recipe. Enjoy!