Sweet Potato-Gingerbread Meringue Pie

• 1-1/4 cups all-purpose flour
• 4-1/2 teaspoons sugar
• Dash salt
• 6 tablespoons cold butter, cubed
• 1 large egg yolk, room temperature
• 4 to 6 tablespoons ice water
• 3 pounds medium sweet potatoes
• 1-1/3 cups sugar
• 2/3 cup butter, softened
• 1/2 teaspoon pumpkin pie spice
• Dash salt
• 4 large eggs, room temperature, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup sugar
• 1/3 cup water
• 1 tablespoon molasses
• Dash salt
• 5 large egg whites, room temperature
• 3/4 teaspoon cream of tartar
• 3/4 teaspoon pumpkin pie spice
• 1/2 teaspoon ground ginger

1. Pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. Combine egg yolk and 2 tablespoons ice water; slowly add to processor until dough holds together, adding remaining ice water, if needed, 1 tablespoon at a time. Shape dough into a disk; wrap and refrigerate 1 hour or overnight.
2. Preheat oven to 400u0b0. Scrub sweet potatoes; pierce several times with a fork. Bake until tender, 45-50 minutes. Cool slightly; peel and mash to yield about 4 cups. Reduce oven setting to 350u0b0.
3. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
4. For filling, beat sugar, butter, pie spice and salt until blended. Add eggs and vanilla; beat in cooled sweet potatoes until smooth. Add filling to chilled crust. Bake on bottom rack until a knife inserted in center comes out clean, 40-45 minutes. Keep warm.
5. Meanwhile, for meringue, combine sugar, water, molasses and salt in a small saucepan over medium-high heat;
6. using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. When mixture comes to a boil, stop brushing. Cook without stirring until a thermometer reads 240u0b0 (soft-ball stage).
7. As molasses mixture cooks, preheat broiler. Beat egg whites, cream of tartar and spices on medium speed until soft peaks form. While beating, gradually drizzle hot molasses mixture over egg whites; continue beating until stiff glossy peaks form. Spread meringue over warm pie; broil 4-6 in. from heat until slightly browned, 1-2 minutes. Cool on a wire rack.

flour, sugar, salt, cold butter, egg yolk, water, sweet potatoes, sugar, butter, pumpkin pie spice, salt, eggs, vanilla, sugar, water, molasses, salt, egg whites, cream of tartar, pumpkin pie spice, ground ginger

Taken from www.tasteofhome.com/recipes/sweet-potato-gingerbread-meringue-pie/ (may not work)