Bourbon Sweet Potato Pie
Heat oven to 400°. Roll out piecrust and fit into a 9-inch pie plate. Crimp edges. Place a piece of parchment on crust and fill with pie weights or dried beans. Bake at 400° for 15 minutes. Remove parchment and weights or beans. Reduce heat to 350°.Advertisement
Meanwhile, pierce sweet potatoes a few times with a fork and place on a plate. Microwave for 3 minutes. Turn over and cook another 2 to 3 minutes. Let cool slightly, then carefully slice and scoop flesh out into a large bowl. Beat sweet potatoes, whole eggs, butter, brown sugar, heavy cream, 1/4 cup of the bourbon, the cinnamon, vanilla and nutmeg until smooth. Transfer to crust and smooth top. Bake at 350° for 40 to 45 minutes, until firm.
Combine powdered egg whites and 3 tbsp warm water. Stir gently until dissolved. Beat in remaining 1 tbsp bourbon until frothy. Gradually add granulated sugar and beat until stiff peaks form, 5 to 7 minutes. Spoon onto warm pie, making sure meringue reaches edge of crust. Broil on HIGH for 1 to 2 minutes, until lightly browned, watching carefully.