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Bourbon Sweet Potato Pie with Toasted Meringue

A rich, velvety Southern sweet potato pie infused with bourbon and warm spices, topped with a billowy, toasted Swiss meringue. The perfect show-stopping dessert for Thanksgiving.
Print Recipe
Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Southern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 disk unbaked pie dough homemade or store-bought
  • 1 egg white lightly beaten, for sealing crust
Bourbon Sweet Potato Filling
  • 2 cups sweet potato puree roasted and mashed
  • 0.5 cup unsalted butter melted
  • 0.5 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large, room temp
  • 0.5 cup evaporated milk or heavy cream
  • 2 tbsp bourbon whiskey
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.25 tsp salt
Swiss Meringue Topping
  • 4 egg whites large
  • 1 cup granulated sugar
  • 0.25 tsp cream of tartar
  • 1 tsp vanilla extract

Equipment

  • 9-inch pie dish
  • Electric mixer
  • Saucepan
  • Kitchen Torch (Optional)
  • Food Processor or Potato Masher

Method
 

  1. Roast sweet potatoes at 400°F for 45-60 mins until soft. Peel and mash/puree until smooth.
  2. Preheat oven to 350°F. Line pie dish with dough, add weights, and blind bake for 10 mins. Remove weights, brush with egg white, bake 3 more mins.
  3. Whisk mashed sweet potato with melted butter. Add sugars, eggs, milk, bourbon, and spices. Mix until smooth.
  4. Pour filling into crust. Bake at 350°F for 45-55 mins until center is set but slightly jiggly. Cool completely.
  5. For meringue: Whisk egg whites, sugar, and cream of tartar over a double boiler until sugar dissolves and mixture is hot (160°F).
  6. Remove from heat, add vanilla, and beat on high speed until stiff glossy peaks form.
  7. Top cooled pie with meringue, swirling decoratively. Torch with a kitchen torch or broil briefly to brown.

Notes

Ensure the pie is completely cool before adding the meringue, otherwise the meringue may slide off.