Jerrelle piles a gorgeous billowing meringue onto the sweet potato filling of this holiday pie, but the hazelnut flour and chocolate crust steal this show.

Jerrelle Guy
Source: Better Homes and Gardens

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Carson Downing

Recipe Summary

hands-on:
30 mins
total:
6 hrs (includes cooling and chilling)
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Line a baking sheet with foil. Carefully poke holes in potatoes. Place on prepared baking sheet. Bake 45 to 50 minutes or until tender; let cool. Halve sweet potatoes and scoop out flesh; discard skins.

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  • For crust: In an extra-large skillet heat hazelnut meal over medium-low 5 to 7 minutes or until toasted, stirring constantly so it doesn't burn. Turn off heat and stir in chocolate chips, coconut oil, and 1/2 tsp. salt. Continue stirring until chocolate is melted and incorporated. Press mixture onto bottom and 1 inch up sides of a 13×9-inch foil-lined pan. Bake 12 to 15 minutes or until light brown. Let cool on a wire rack.

  • Reduce oven temperature to 300°F and move a rack to upper third of oven. For filling: In a food processor or blender combine sweet potatoes, brown sugar, milk, eggs, vanilla, orange zest, orange juice, cinnamon, nutmeg, and an additional 1/4 tsp. salt. Process just until smooth. Pour into crust.

  • Bake 40 minutes or until center is set; let cool on a wire rack 1 hour. Chill at least 3 hours or overnight.

  • To serve, spoon Marshmallow Meringue over pie. Use a culinary torch to brown the topping or broil about 5 inches from the heat until golden brown. Serves 12.

Marshmallow Meringue:

In a large bowl combine 4 egg whites (from pasteurized eggs), 1 tsp. cream of tartar, and 1/8 tsp. salt. Beat with a mixer on medium to high until foamy. Add 1/4 cup granulated sugar, 1 Tablespoon at a time, beating until soft, glossy peaks form (tips curl). Add one 7-oz. jar marshmallow creme in large spoonfuls while beating on medium. Beat until smooth and just shy of stiff peaks (the tips won't quite stand straight).

*

If you can't find hazelnut meal, pulse 4 cups toasted hazelnuts in a food processor until finely ground.

Springform Pan:

Halve the crust recipe and press into an unlined 9-inch springform pan; parbake per recipe. Add filling and bake 50 to 60 minutes or until set.

Nutrition Facts

517 calories; total fat 26g; saturated fat 7g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 47mg; sodium 251mg; potassium 560mg; carbohydrates 61g; fiber 7g; sugar 41g; protein 10g; trans fatty acidg; vitamin a 5885IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 14mcg; vitamin b12mcg; calcium 85mg; iron 4mg.

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