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.
Make the pie dough according to the directions in the recipe and chill. Roll out into a large circle and line an 8 or 9-inch pie plate with the crust. Cut off the excess around the sides and tuck under any remaining, crimping the edges as desired. Freeze for 10 minutes while you preheat the oven to 425° F.
Remove crust from freezer and dock bottom with a fork. Line with a crumpled up piece of parchment paper and fill to the top with pie weights (rice, beans, or sugar can also be used). Bake for 15-20 minutes, or until the crust edges are lightly browned. Remove the pie weights and parchment. The bottom will still look raw. This is parbaking. Reduce the oven temperature to 350° F.
Make the Filling
In a blender or food processor (or large bowl), blend all filling ingredients until smooth.
Bake
Pour filling into parbaked pie crust and bake for 45-55 minutes, or until only the center jiggles slightly when shaken. If the crust begins to darken too much, cover the edges with foil or a pie crust shield.
Remove pie from oven and allow to cool completely on a wire rack. Place in the refrigerator and chill for at least 2 hours and up to 2 days.
Make Italian Meringue
In a small saucepan over medium heat, add water and carefully add sugar in the middle so that all of the sugar is encapsulated within the water and not touching the sides of the pan. This will ensure no sugar crystals will be present. Bring it to a boil.
While sugar syrup is getting ready to boil, place egg whites, cream of tartar, and salt in the bowl of a stand mixer that is grease free (a paper towel with a little lemon juice or vinegar wiped through the bowl and whisk attachment will ensure this). Do not start whipping yet.
Once sugar syrup has started boiling, clip on a candy thermometer and bring the temperature to 235° F. Then begin whipping the egg whites on high speed to stiff peaks. When the sugar syrup reaches 245° F, take it off the heat. Begin slowly and carefully pouring the hot sugar syrup into the beating egg whites, trying to aim at the space between the whisk attachment and the side of the bowl.
Continue beating meringue until the sides of the bowl are cool, 5-7 minutes.
Add vanilla and whisk to incorporate.
Assemble Pie
Remove pie from fridge and dollop meringue on top. If desired, use a kitchen torch to toast the meringue (you can also do this under a broiler, but watch it very closely so it doesn't burn).
Pie can be eaten right away or chilled for several hours or up to 4-5 days. It is best eaten within 1-2 days. Store in refrigerator.
Notes
Sweet potato pie, without the meringue, can be frozen after wrapping in a layer of plastic wrap and tin foil for up to 2 months. Thaw in refrigerator overnight and then add meringue.