Ingredients
CRUST:
1/2 (14.1-oz.) package refrigerated piecrusts
Parchment paper
1 egg yolk, lightly beaten
1 tablespoon whipping cream
FILLING:
1/4 cup butter, melted
1 cup sugar
1/4 teaspoon salt
3 large eggs
3 cups lightly packed, cooked, mashed sweet potatoes (about 2 1/2 lb. sweet potatoes)
1 cup half-and-half
1 tablespoon lemon zest
3 tablespoons lemon juice
1/4 teaspoon ground nutmeg
MARSHMALLOW MERINGUE:
3 egg whites
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup sugar
1 (7-oz.) jar marshmallow crème
Preparation
