SWEET POTATO PIE WITH MARSHMALLOW MERINGUE TOPPING

Graham Cracker Crust
Sweet Potato Filling
Marshmallow Meringue

FOR THE GRAHAM CRACKER CRUST:
1 1/4 cups graham crackers, crushed fine (about 9 long 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. Set aside.

FOR THE SWEET POTATO PIE FILLING:
1 (29-oz) can Princella Yams (drained, pureed - makes about 2 cups)
1 (14-oz) can 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 degrees F.

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.

FOR THE MARSHMALLOW MERINGUE:
2-cups of miniature marshmallows
1 Tablespoon milk
4 egg whites
1/3 cup granulated sugar
1/4 tsp cream of tartar
1/4 tsp salt
1/2 tsp vanilla extract

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.

Preheat oven broiler.

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 warm pie and place under oven broiler for about 1 minute, until meringue is slightly browned.

Serve Sweet Potato Pie warm or chilled.