Sweet Potato Pie with Marshmallow Meringue

For the crust: Pre-heat oven to 350 F (180 C). Place the ginger snaps in a food processor and pulse until finely ground. Repeat with the graham crackers. Combine in a large mixing bowl, then add the melted butter; stir until the crumbs feel moist when pressed together with finger tips. If crumb mixture is too dry, add a little more melted butter. Press the crumb mixture into the bottom and up the sides of a 9-inch glass pie dish, building the sides up to the rim of the dish. Bake in the oven for about 8-10 minutes until the crust sets and begins to turn brown. Let cool while you prepare the filling (crust can be prepared up to 2 days ahead).

For the filling: rinse the sweet potatoes and prick all over with a fork. Place on a parchment-lined baking tray and bake for about 1 hour at 350 F. until the flesh is very tender when pierced with a fork. Let cool slightly then scoop out the pulp until you measure 3 cups. Combine the 3 cups of pulp, condensed milk and remaining ingredients in a bowl; place in a food processor or blender and puree until smooth. Pour the mixture into the prepared pie crust and bake in a pre-heated oven at 350 F for about 50 minutes, or until the center is set. Refrigerate for at least 4 hours or overnight.

For the Mashmallow Meringue: Position rack in top third of oven and pre-heat to 400 F. Scrape the marshmallow creme into a bowl using a rubber spatula. In a separate bowl, beat the egg whites and salt with electric beaters until foamy; gradually add the 1/4 cup sugar until stiff peaks form. Fold 1/2 cup of the beaten egg whites into the marshmallow creme using a rubber spatula. The marshmallow creme will be a bit stiff at first, but will then soften. Gradually fold in the remaining egg whites to the marshmallow creme.

Spread the meringue mixture over the top of the cold pie, creating swirls and peaks using a knife. Bake for about 4-5 minutes until the peaks and ridges of the meringue are slightly browned. Cool to room temperature before serving. Can be prepared a day ahead of time; store in fridge until ready to serve.