Sweet Potato Pie with Toasted Honey Meringue & Salted Pecan Crust 

Reminiscent of the notorious sweet potato casserole, this made-from-scratch pie will bring balance and whimsy to the table. The pecan crust adds a slightly salty crunch to the creamy and earthy sweet potato custard, topped off with a cloud of lightly toasted meringue made from floral honey.

This pie was inspired by 3 ingredients that can be found in most pantries during the winter months; sweet potatoes, pecans and honey. Most of these ingredients can be sourced locally and will be available at year round famers markets. I like to roast enough sweet potatoes to have for dinner and then purée enough to make the pie after.

The unfussy pie crust is so simple, even first time bakers can make it with ease. It’s best made in a food processor, however the pecans can be finely chopped with a knife and then hand mixed if needed. Make sure that the crust is fully frozen before baking, or the soft butter may cause the crust to droop down the sides of the pie pan.

While meringue may seems intimidating to some, it’s actually easy to accomplish. Make sure that you have a digital food thermometer (medical ones don’t read high enough temperatures) and follow the heating directions precisely. Cooking the honey too little will give you a soupy meringue. Cooking the honey too much will cause it to turn into solid candy before mixing with the egg whites. Toasting the meringue with a torch is the easiest option, but can also be done using the broiler setting in the oven.

About The Farm

2 Birds Farm – Kansas City, Kansas

Laura Christensen and Kathrine Kelly are the owners and operators of the 20 acres that make up 2 Birds Farm in rolling hills and woods of Kansas City, Kansas. Using sustainable and organic practices Laura and Kathrine grow produce and pasture raise goats and laying hens. When they sell their produce and eggs at the Brookside Farmers Market, the line gets long, so get there early! I was lucky enough to get my hands on some of their sweet potatoes and gorgeous speckled, brown eggs to make this sweet potato pie.

Sweet Potato Pie with Toasted Honey Meringue & Salted Pecan Crust 
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Sweet Potato Pie with Toasted Honey Meringue & Salted Pecan Crust 

Recipe by Nadine MossCourse: DessertDifficulty: Moderate
Servings

12

servings
Prep time

30

minutes
Cooking time

2

hours 

The pecan crust adds a slightly salty crunch to the creamy and earthy sweet potato custard. Topped with a lightly toasted meringue made with floral honey.

Ingredients

  • Salted Pecan Crust

  • 1 cup (125 g) pecans

  • 3/4 cup (90 g) all-purpose flour

  • 1 teaspoon kosher salt

  • 1/4 cup + 2 tablespoons (80 g) brown sugar

  • 1/4 cup (56 g) unsalted butter, room temperature

  • Sweet Potato Filling 

  • 2 cups (454 g) sweet potatoes, roasted and peeled

  • 1/2 cup (113 g) unsalted butter, room temperature 

  • 1 cup (200 g) granulated sugar

  • 1/2 cup (120 g) milk

  • 3 large eggs

  • 1/2 teaspoon nutmeg, ground

  • 1/2 teaspoon cinnamon, ground 

  • 1 teaspoon vanilla extract

  • 1/8 teaspoon kosher salt

  • Toasted Honey Meringue 

  • 2 (60 g) egg whites

  • 1/4 teaspoon cream of tartar

  • 1/2 cup (170 g) honey

  • Pinch of kosher salt

Directions

  • Salted Pecan Crust
  • Preheat oven. Place pecans in a food processor and pulse a few times. Add flour, salt, brown sugar and pulse again until the pecans are coarse. Add the butter and pulse until a dough forms. Press the dough evenly into the base and up the sides of a greased 9 inch round pie pan. Place pan in the freezer until firm (about 20 minutes). Poke the base of the crust with a fork, creating venting holes. Bake at 350° for 10 minutes. Let cool and make the sweet potato filling. 
  • Sweet Potato Filling 
  • Roast the sweet potatoes until tender, remove the skins and purée the flesh in a food processor. Measure out 2 cups of sweet potato purée and mix with the butter until smooth. Stir in the sugar, milk, eggs, nutmeg, cinnamon, vanilla and salt. Pour the filling into the prepared pecan pie crust. Bake at 350° for 50 minutes – 1 hour. Let cool at room temperature. 
  • Toasted Honey Meringue 
  • Once the pie is cool, prepare the honey meringue topping. In a medium saucepan, heat the honey. Place the egg whites and cream of tartar in the bowl of a stand mixer and begin whipping when the honey reaches 210°F. When the honey reaches 240°F remove from the heat and slowly pour into the egg whites. Whip until stiff peaks form. This will take a few minutes. The meringue will be glossy and feel cool to the touch. Gently spread the meringue over the top of the pie and lightly toast using a torch or the broiler feature on your oven. 
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