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Sweet Potato Custard Pie | Can't Stay Out of the Kitchen

Sweet Potato Custard Pie

Teresa Ambra
Sweet Potato Custard Pie is the most fantastic Sweet Potato Pie you will ever taste! It has almond extract and marshmallow creme in the filling bumping up the flavor astronomically. It's dynamite for holidays. This dessert is to die for!
4 from 3 votes
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Pies/Dessert
Cuisine Southern
Servings 8
Calories 168 kcal

Equipment

  • 1 10-inch pie plate
  • 1 baking dish to bake sweet potatoes
  • 1 potato masher to mash sweet potatoes after baking
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 wire cooling rack

Ingredients
  

  • 2 small sweet potatoes baked, peeled, and mashed (or 1 large)
  • 3/4 cup marshmallow crème
  • 1/2 cup unsalted butter softened or melted
  • 5 oz. can evaporated milk
  • 3 large eggs
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 tbsp. UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 10 inch unbaked pastry shell
  • 1/2 cup whipped topping or non-dairy whipped topping

Instructions
 

  • Bake potatoes in baking dish.
  • Peel sweet potatoes and put in a large mixing bowl.
  • Mash sweet potatoes with potato masher.
  • Add marshmallow crème and butter; beat with an electric mixer until smooth.
  • Add milk, eggs, extracts, sugars, flour, cinnamon and nutmeg; beat into potato mixture until well blended.
  • Pour into pastry shell.
  • Bake at 350° for 45-50 minutes or until a knife comes out clean.
  • (My 10-inch shell took 1 hour 10 minutes to cook thoroughly).
  • Cool on a wire rack.
  • Serve with whipped topping or ice cream.
  • Refrigerate leftovers.

Notes

NOTE: Preparation time does not include time required to bake sweet potatoes or make a Homemade Pie Crust.
 
NOTE: This recipe would probably also work with butternut or buttercup squash, or pumpkin.
 
NOTE: While the recipe calls for 3/4 cup marshmallow creme, I have used a full 7-oz. container when making this and it really amps up the marshmallow creme flavor. So adjust according to your taste.
 
NOTE: This is the most delicious Sweet Potato Pie I have ever tasted. The combination of marshmallow crème and almond extract give it a superior flavor. This is really a good selection for the holidays.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 168kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 51mgSodium: 36mgPotassium: 110mgFiber: 1gSugar: 19gVitamin A: 2570IUVitamin C: 1mgCalcium: 44mgIron: 0.4mg
Keyword dessert, holiday dessert, pie, sweet potato pie
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