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A recipe for Candied Yam Pie. Candied Yam Pie with a light and fluffy meringue topping. Candied Yam Pie recipe with Meringue. Hi Guys! How was your weekend? Did anyone watch the new Homeland? My only comment for the most recent show was Carrie, get the eff out of the bushes. Anyways its almost Thanksgiving, which means its almost Christmas. I am the overly enthusiastic person who looks for Christmas decorations in October. I get really excited when I see ornaments at rite aid. I just got a new aluminum Christmas tree on ebay I am really excited about. Yay. The other part of the holidays that I really really love is the baking, to be specific, the pies. I love making pretty pies. I take it fairly seriously, because I want my edible art to be really amazing. One of my favorite things to do with pies is adding meringue. Meringue is really easy to make, and it always makes for a really impressive display because of the height, and the beautiful natural ways it falls, which then gets accented by brulée-ing. Love. This is essentially a sweet potato pie, but more fun. I can’t wait to see what kind of pies you all make this year so please instagram them!
♥ Teri

Candied Yam Pie
Makes 1 Pie (9”)

Ingredients:
crust:
14 ounces ginger snap cookies, ground into crumbs
1 stick (1/2 cup) unsalted butter, melted
filling:
3 cups sweet potatoes, peeled, boiled and mashed
1 (14 ounce) can sweetened condensed milk
1/2 lemon, juiced
5 tablespoons salted butter, melted
2 tablespoons light brown sugar
1 tablespoon pure maple syrup, optional
2 eggs
1 tablespoon vanilla extract
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
meringue:
3 large egg whites, room temperature
1 1/3 cup granulated sugar
pinch salt

Directions:
1. Preheat oven to 350°F.
2. In a large bowl mix together the ginger snap crumbs and melted butter until fully incorporated. Press the mixture into a 9” pie dish or tart shell, pressing both evenly on the bottom and up the sides. Place onto a baking sheet and then into the refrigerator until ready to use.
3. Place sweet potatoes in a bowl and add the remaining filling ingredients. Stir together until fully incorporated and no lumps remain. Pour the filling into the prepared crust and carefully set into the lowest rack of the oven. Bake for 55 to 75 minutes or until the filling has set, but is slightly loose in the middle.
4. Allow pie to cool completely, about 2 hours.
5. For the meringue: Place egg whites into a stand mixer fitted with a whisk attachment or in a large bowl, if using a hand mixer. Beat eggs on medium- high speed until medium peaks form. With the motor running, begin adding the sugar, ¼ cup at a time until all the sugar has been added. Add the pinch of salt and continue to whip until stiff peaks form.
6. To serve: Generously top pie with meringue and brulee if desired. Serve.

 /   /   /  27 Comments
  1. Megan Not Specified Not Specified

    Oh man. This so delicious! I want to take a giant bite out of it. I might need to make it super soon.

  2. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    I want this pie for dinner. Awesome!

  3. Courtney @ The Granola Chronicles Not Specified Not Specified

    WOW. That is all I can say!

  4. Rachel (Two Healthy Plates) Not Specified Not Specified

    Sweet potato pie is my favorite thanksgiving dessert! I love that the crust is gingersnap – yum!

  5. Eileen Not Specified Not Specified

    Just look at that towering meringue! Amazing! Needless to say, this tart sounds perfect for Thanksgiving–or maybe for this coming weekend… :)

  6. Averie @ Averie Cooks Not Specified Not Specified

    The ginger snap cookie crust, then the yams, then that toasted marshmallow layer. NICE!!

    Pinning!!

  7. Dajana Not Specified Not Specified

    I found you via Instagram and am so glad I did ’cause this Canadian lass is making a candied yam pie tonight! Thanks so much for the recipe.

  8. Abby@ The Frosted Vegan Not Specified Not Specified

    Oh my, all in one place?!

  9. A Plum By Any Other Name Not Specified Not Specified

    Oh my. The only thing I love more than an orange pie (squash, pumpkin, sweet potato) is one with a meringue hat. Some of the best things in life are … pie. Thank you for posting this! Let the holidays begin …

  10. Adriana @FoodCocktail Not Specified Not Specified

    Such lovely colors! I’m not a big fan of meringue but looking at these pictures I could eat not one, but two pieces!

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  13. ap Not Specified Not Specified

    cant wait

  14. Beth Not Specified Not Specified

    This pie is gorgeous! My family has a tradition of making a pie for everyone in attendance at Thanksgiving. It’s a lot of pie. And a lot of fun. :)

  15. Shut Up and Cook Not Specified Not Specified

    Edible art…I couldn’t have put it better myself. Yours are definitely a feast for the eyes. I made a cheesecake with a gingersnap crust the other day that was delicious except the crust was kind of meh…any tricks?

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  17. Katie @ Blonde Ambition Not Specified Not Specified

    That meringue topping is absolutely beautiful!

  18. Hayley Not Specified Not Specified

    Should this be refrigerated? Thanks.

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  20. Jessen Not Specified Not Specified

    Wow! Out of all the dessert recipes I’ve Seen (Magazines, Internet, Cooking Channel/Food Network, etc) This is what I chose to make for Thanksgiving! Thank You!

    Hope Mine Looks as Good as Yours.

    Ps. Long Time Follower and First Comment. I’ll be sure to comment more often. =)

  21. Liondragoncustom Not Specified Not Specified

    This is a good post,thanks your posting!

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