Sweet Potato Pie with Marshmallows
Ingredients
For the Graham Cracker Crust
- 1 ½ cups 150 g graham cracker crumbs
- ¼ cup 50 g granulated sugar
- 6 tbsp 85 g unsalted butter, melted
For the Dark Chocolate Layer
- 4 oz 115 g dark chocolate, chopped
- 2 tbsp 30 g unsalted butter
For the Sweet Potato Filling
- 2 cups 450 g mixed cooked sweet potato and pumpkin, mashed
- ½ cup 100 g brown sugar, packed
- ¼ cup 60 ml heavy cream
- 2 medium eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp vanilla extract
- Pinch of salt
For the Topping
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch (23 cm) pie pan.
For the crust
- In a bowl, crush and mix the graham cracker crumbs, sugar, and melted butter. Press evenly into the pie pan.
- For the chocolate layer: Melt the dark chocolate with the butter in a microwave-safe bowl in the microwave until smooth. Spread evenly over the cooled crust. Allow it to set slightly.
For the sweet potato filling
- In a bowl, combine the mashed sweet potatoes-pumpkin, brown sugar, cream, eggs, cinnamon, nutmeg, vanilla, and salt. Mix until smooth.
Assemble the pie
- Pour the sweet potato filling over the chocolate layer and smooth the top.
- Scatter mini marshmallows evenly over the filling.
- Bake for 20–25 minutes, until the filling is set and the marshmallows are golden and puffed.
- Let the pie cool completely before slicing. Ideally, chill in the fridge to cool down, slice, and serve.