Sweet Potato Pie with Maple Meringue

  • Prep 15 min
  • Total 3 hr 10 min
  • Ingredients 8
  • Servings 8
Sweet Potato Pie with Maple Meringue



Pillsbury™ refrigerated pie crust, softened as directed on box


can (29 oz) sweet potatoes in syrup, drained
1 2/3
cups sweetened condensed milk (from two 14-oz cans; not evaporated)
teaspoon ground cinnamon
tablespoon vanilla


egg whites, room temperature
cup real maple syrup


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  • 1
    Heat oven to 375°F. Unroll pie crust into 9-inch pie plate.
  • 2
    In large bowl, beat drained sweet potatoes with electric mixer on high speed until smooth. Add condensed milk, cinnamon, vanilla and eggs; beat on medium to high speed until well combined and completely smooth. Pour Filling into Crust.
  • 3
    Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack.
  • 4
    Increase oven temperature to 400°F. In large bowl, beat egg whites with electric mixer on high speed until foamy. Gradually add maple syrup, beating until stiff peaks form.
  • 5
    Spoon meringue onto hot filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking. Using spoon or spatula, curl ends of meringue.
  • 6
    Bake 5 to 10 minutes or until meringue is light brown. Watch pie carefully to ensure meringue does not burn. Cool completely, about 2 hours, before serving. Store in refrigerator.



Expert Tips

  • This pie is great with or without the meringue. Try it with whipped cream instead!
  • Before beating your meringue, make sure that your egg whites are at room temperature. Cold egg whites don’t stiffen the way warmer egg whites do. Let them stand at room temperature for 30 minutes before beating.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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