Pie:
1 uncooked pie crust
1 ½ cups mashed sweet potato
2/3 cup packed brown sugar
½ teaspoon ground allspice
1 cup half and half
2 eggs
1 teaspoon cinnamon
Marshmallow Meringue:
1/3 cup meringue powder
1 1/2 cups powdered sugar
1/2 cup water
Pecan Brittle:
1 pound pecans
2 sticks unsalted butter
2 cups granulated sugar
1/3 cup light corn syrup
1 teaspoon kosher salt
Pie Directions:
Preheat oven to 350°. Shape crust into a 9-inch pie pan. Par bake crust for 10 minutes in oven.
In a large bowl, mix all ingredients together. Whisk until smooth consistency and pour into pie shell. Bake pie in oven at 350° for 20 to 25 minutes or until set. Let cool in fridge for at least 2 to 3 hours.
Once ready to serve, place a large spoonful of the Marshmallow Meringue (recipe to follow) on each slice. Toast the meringue with a torch and enjoy!
Marshmallow Meringue Directions:
Use a Kitchen Aid mixer with the whisk attachment. Prepare all ingredients in mixing bowl. Place mixer on speed 5 and whip until stiff peak. Set aside until ready for use.
Pecan Brittle Directions:
Line a baking sheet with parchment paper. In a large saucepan over medium-high heat, add butter to pan and allow it to melt, add the sugar, corn syrup and salt. Mix all the ingredients together and bring to a simmer, continually stirring with a wooden spoon or spatula. Cook until the sugar mixture turns a medium brown caramel color, about 12 to 15 minutes.
Pour pecans into saucepan and stir for a minute, then immediately pour into baking sheet. Allow the brittle to cool at room temperature until hard. Break into pieces and store in an airtight container.
