Sweet Potato Pie for Two

Ingredients:

Cake

• 2/3 cup flour
• 3 tbsp (45 g) butter, cut into small pieces, at room temperature
• 1 tbsp granulated sugar
• 1 tbsp powdered sugar
• A pinch of coarse salt

Filling

• 2 large eggs
• 1/4 cup heavy cream
• 2 tbsp. l. brown sugar
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 3/4 cup mashed sweet potatoes
• 2 tbsp (30 g) butter, melted
• 1/2 cup mini marshmallows or 2 more tablespoons lightly sweetened whipped cream, for serving
• Special equipment: 2 disposable foil pie pans, 13cm in diameter

Preparation:

1. Cake: Place a small baking sheet on the center rack of an oven preheated to 375°F (190°C). Process the flour, butter, powdered sugar, and salt in a food processor for about 2 minutes. Continue processing until the mixture resembles moist crumbs that can be pressed together in your hand. This may seem like it will take less time than stated, but you'll still need to be patient. Divide the mixture evenly between two 5-inch (13-cm) disposable pie pans and press the dough very firmly into the bottom and sides, pressing it well into the corners. Smooth and level the top edges with your fingers or the back of a small spoon.
2. Bake the cakes on a hot baking sheet until golden brown on the bottom and sides (about 12 minutes). Let them cool completely on a wire rack.
3. Filling: In a medium bowl, whisk together the eggs, heavy cream, brown sugar, vanilla extract, cinnamon, and allspice. Whisk in the sweet potatoes, then add the melted butter.
4. Fill the pie crusts with the filling. Bake until the filling has risen and set, but still looks slightly moist in the center (25-30 minutes). Transfer to a wire rack to cool completely before serving.
5. If using marshmallows: Just before serving, preheat the oven to the broiler position. Sprinkle 1/4 cup mini marshmallows into the center of each pie. Bake until the marshmallows are bubbly and golden brown, about 30-40 seconds. Serve immediately.