INGREDIENTS:
DIRECTIONS:
FOR THE CRUST:
Step 1
In a food processor, add the flour, bourbon dark brown sugar, and salt. Pulse to blend.
Step 2
Add the butter and pulse until it resembles a coarse meal. You still want to see pea sized bits of flour coating the butter.
Step 3
Drizzle in the ice water and apple cider vinegar and pulse until the dough just comes together. Do not overmix and do not use any more water than you need to!
Step 4
Divide the dough into 2 discs and wrap in plastic wrap. Refrigerate for at least 2 hrs.
Step 5
Before you make your filling, get your dough ready: Roll one of your discs out on a lightly floured surface until it is 12 inches in diameter.
Step 6
Gently place it in your pie dish. Trim and tuck your edges as needed, making a fork crimp design along the edges. Place in the refrigerator as you make your filling.
Step 7
Preheat the oven to 350 degrees.
FOR THE FILLING:
Step 1
Place sweet potatoes in a large saucepan filled with water. Bring to a boil, and cook for 40-45 minutes, or until they are very soft.
Step 2
Drain the boiling water and run the potatoes under cold water. The skin will peel off easily at this point. Cool for a few minutes until the sweet potatoes are easy to handle.
Step 3
Slice into large chunks, and place in a bowl of a stand mixer.
Step 4
Using a whisk attachment, blend the potatoes on high until smooth.
Step 5
Add the butter, bourbon dark brown sugar, heavy cream, bourbon, eggs and egg yolk, cornstarch, vanilla, cinnamon, nutmeg, ginger and salt. Blend until smooth and combined.
Step 6
Pour the filling into the prepared pie crust and bake for 50-55 minutes. You want the center to jiggle only slightly.
Step 7
Cover edges with foil partway through baking time if you feel the crust is getting too dark. Cool pie completely.
FOR THE MARSHMALLOW TOPPING:
Step 1
Place egg whites, sugar, and cream of tartar in a dry, heatproof bowl.
Step 2
Set the bowl over a saucepan filled with a couple of inches of simmering water, but don’t let it touch the water.
Step 3
Whisk until the sugar dissolves, about 5-6 minutes. The mixture should reach a temperature of 160 degrees.
Step 4
Once it’s reached that temperature, remove from heat and add the vanilla extract.
Step 5
Using a handheld mixer fitted with the whisk attachment, beat on high for 5-7 minutes, or until stiff glossy peaks form.
Step 6
Spread marshmallow on top of cooled pie. Use a kitchen torch to toast the marshmallows. Serve immediately and enjoy!
