For the Filling: – 1 9-inch pie crust Store-bought or your favorite recipe (try my Whole Wheat Pie Crust) – 2 large sweet potatoes – 3/4 cup light brown sugar packed – 2 teaspoons ground cinnamon – 1 teaspoon ground ginger – 1/2 teaspoon allspice – 1/4 teaspoon kosher salt – 1/4 cup unsalted butter (about 1/2 stick) – 1 1/4 cups 2% evaporated milk, divided (about 10 ounces) – 1/3 cup granulated sugar – 3 large eggs – 1 tablespoon bourbon or 2 additional teaspoons pure vanilla extract – 1 teaspoon pure vanilla extract – 1/2 cup unsweetened coconut flakes optional, for serving For the Whipped Marshmallow Cream: – 1 cup cold heavy whipping cream – 1 cup marshmallow creme (also called marshmallow fluff) (about half a 7-ounce jar) – 1 teaspoon pure vanilla extract
VIEW MORE
VIEW MORE
VIEW MORE
To make the silkiest possible pie, use an immersion blender to puree until totally smooth; you may also transfer the mixture to a blender or food processor.
VIEW MORE
Whisk together the remaining 1/2 cup plus 2 tablespoons (5 ounces) of evaporated milk, granulated sugar, eggs, bourbon, and vanilla extract, in a separate bowl until totally smooth.
VIEW MORE
VIEW MORE
VIEW MORE
Place the cream in the bowl of a stand mixer . On low, then slowly increase the speed to high, beating just until soft peaks form. Add the vanilla. Beat on high, scraping down the sides of the mixer a few times, until a loose whipped cream forms.
VIEW MORE