Sweet Potato Meringue Pie
Ingredients
Crust
-
1 ½
cups
blanched almond flour
-
½
cup
pecan halves
-
1
large
egg, whisked
-
2
tablespoons
butter or coconut oil, softened
-
½
teaspoon
salt
-
1
tablespoon
coconut sugar
Filling
-
1
pound
sweet potatoes or 1 can of sweet potato puree
-
3
large
eggs
-
½
cup
full fat coconut milk
-
½
cup
coconut sugar
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
salt
Meringue
-
1
cup
honey or maple syrup, or ½ of each
-
½
cup
water
-
3
large
egg whites
-
1
pinch
salt
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 325°F.
- Pulse pecans in a food processor until slightly coarse.
- Combine almond flour, salt, and pecans in a bowl.
- Add the whisked egg and softened butter or coconut oil, and mix well.
- Grease an 8-9 inch pie pan and press the dough into the pan evenly.
- If using fresh sweet potatoes, cook them in the microwave or oven until tender.
- Scrape the flesh of the sweet potatoes into a blender or food processor and add the remaining filling ingredients.
- Pour the filling into the pie crust and bake for 50 minutes with a pie shield over the crust.
- Allow the pie to cool.
- In a skillet, combine honey and water and boil until it reaches 240°F.
- In a stand mixer, beat egg whites and salt until soft peaks form.
- Slowly drizzle the hot honey syrup into the egg whites while beating until stiff peaks form.
- Mound the meringue on top of the cooled pie and shape decoratively.
- Broil the pie for 30 seconds until the meringue is browned.
Nutrition Facts (estimated)
Servings
8
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
6g
Sodium
200mg
Cholesterol
70mg
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