The Best Gluten Free Sweet Potato Pie
If you love sweet potatoes, you're gonna love them even more in this gluten free sweet potato pie! It's a Southern classic made gluten free, and it's silky smooth and delicious. The toasted meringue takes it completely over the top.
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Ingredients
- ½ recipe Best Gluten Free Pie Crust (or your favorite pie crust recipe, or a store-bought pie crust)
- 2 cups sweet potato puree from about 2-3 large sweet potatoes
- 3 large eggs
- 2 large egg yolks
- 1 cup (200 g) granulated sugar
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 tbsp molasses
- ⅔ cup whole milk (or canned coconut milk)
- 2 tbsp butter (or coconut oil), melted
- 1 recipe marshmallow meringue
Instructions
- Make the pie crust according to directions in recipe, or use a pre-made store-bought crust, unbaked. Set in refrigerator while making the filling.
- In a food processor or in a stand mixer or handheld mixer with the whisk attachment, process the sweet potatoes with the melted butter, sugar, nutmeg, salt, and molasses. Add the eggs and egg yolks. Process or whip until smooth. Slowly add the milk until incorporated and the mixture is smooth.
- Pour into pie crust and bake at 400° for 10 minutes. Reduce heat to 350° and continue to bake for another 35-45 minutes, or until center jiggles only slightly when shaken. If the crust begins to darken too much, cover the edges with foil or with a pie crust shield.
- Remove pie from oven and allow to cool completely on wire rack. Place in refrigerator and chill while making meringue.
- Make meringue as per recipe instructions. Pile on top of chilled pie and, using a kitchen torch, toast the meringue.
- Return pie to fridge and allow to chill for at least 2 hours before serving.
- Pie will keep in refrigerator for 3-4 days, but is best eaten in the first 1-2 days.