Sweet Potato and Marshmallow Pie
Sweet Potato and Marshmallow Pie
Ingredients
- 1 1/4 cups (310 ml) unbleached all-purpose flour
- 1/3 cup (75 ml) pecans
- 2 tablespoons (30 ml) icing sugar
- 1 pinch salt
- 1/4 cup (60 ml) chilled unsalted butter, cubed
- 1/4 cup (60 ml) ice water
- 3/4 cup (180 ml) cooked, chilled sweet potato flesh (about 1 small sweet potato)
- 3/4 cup (180 ml) sugar
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch ground ginger
- 2 eggs
- 1 cup (250 ml) 35% or 15% cream
- 1 bag (250 g/1/2 lb) large marshmallows, approximately
Instructions
- In a food processor, combine the flour, pecans, icing sugar and salt. Add the butter and pulse until the butter is the size of peas. Add the water and pulse until the dough just begins to hold together. Add water if necessary. Remove the dough from the food processor and shape by hand into a disc.
- On a floured surface, roll the dough into a disc large enough to line a 23-cm (9-inch) pie plate. Line the pie plate and refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 190°C (375°F).
Sweet Potato and Marshmallow Pie