Sweet Potato Pie with Marshmallow Meringue

Ingredients

• 0.3 cup butter melted
• 3  egg whites 
• 1  egg yolk lightly beaten
• 3 large eggs 
• 0.3 teaspoon ground nutmeg 
• 1 cup half-and-half 
• 3 tablespoons juice of lemon 
• 1 tablespoon lemon zest 
• 3 cups lightly packed cooked mashed ()
• 7 oz marshmallow crème 
• 14.1 oz piecrusts refrigerated
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 0.3 cup sugar 
• 1 cup sugar 
• 0.5 teaspoon vanilla extract 
• 1 tablespoon whipping cream 

Equipment

• bowl
• baking paper
• oven
• knife
• whisk
• wire rack
• aluminum foil
• stand mixer

Directions

1. Prepare crust: Preheat oven to 42
2. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides with a fork. Line piecrust with parchment paper; fill with pie weights or dried beans.
3. Bake 9 minutes.
4. Remove weights and parchment paper.
5. Whisk together egg yolk and cream; brush bottom and sides of crust with yolk mixture.
6. Bake 6 to 8 more minutes or until crust is golden.
7. Transfer to a wire rack, and cool. Reduce oven temperature to 35
8. Prepare filling: Stir together melted butter, 1 cup sugar, and next 2 ingredients in a large bowl until mixture is well blended.
9. Add sweet potatoes and next 4 ingredients; stir until mixture is well blended.
10. Pour sweet potato mixture into prepared piecrust. (Pie will be very full.)
11. Bake at 350 for 50 to 55 minutes or until a knife inserted in center comes out clean, shielding with aluminum foil to prevent excessive browning.
12. Transfer pie to wire rack, and cool completely (about 1 hour).
13. Prepare meringue: Beat egg whites and next 2 ingredients at high speed with a heavy-duty electric stand mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form.
14. Beat one-fourth of marshmallow crme into egg white mixture; repeat 3 times with remaining marshmallow crme, beating until smooth (about 1 minute).
15. Spread over pie.
16. Bake at 400 for 6 to 7 minutes or until meringue is lightly browned.
17. Note: Pie can be made up to a day ahead. Prepare recipe as directed through Step 4; cover and chill up to 24 hours. Proceed as directed in Steps 5 through