Somewhere between a brownie and a pie in texture, Trader Joe’s Sweet Potato & Marshmallow Pixie Pie boasts a rich, buttery crust, decadent sweet potato filling & fluffy marshmallow spread. YUM!For me, fall is by far the best time of the year (and spring too, but for the sake of this post I’m gonna stick with fall). I seriously can not get enough of the beautiful leaves changing colors, bundling up in big, fluffy sweaters, and all the comforting recipes that include cloves, cinnamon, and nutmeg. This is also the time when Trader Joe’s starts getting in all of their seasonal items like this Sweet Potato and Marshmallow Pixie Pie mix.
I was floored by the number of new items hitting the shelves this year. We were on a budget this last time we went to TJ’s so I couldn’t get much but I did get this Pixie Pie mix! I also picked up a marbled chocolate bar – for some reason, I thought the label said “marshmallow” but apparently I didn’t read past M-A-R…Oops.
The Sweet Potato and Marshmallow Pixie Pie kit comes with shortbread crust mix, sweet potato filling mix (which smells ah-mazing with all of the spices), and a pouch of marshmallow cream. The only things you’ll need from your own
pantry fridge are 2 eggs, water, and a stick of butter. The butter gets melted and half is for the crust mix and the other half for the filling. However, the insane amount of butter in this isn’t bad compared to the amount of sugar. More on that later.
According to Trader Joe’s, this pie is described as:
Made exclusively for us in Kentucky, this non-fictional—yet fantastical—Pixie Pie Mix is a true lifesaver in the kitchen when you need a dreamy dessert on the double. Somewhere between a brownie and a pie in texture, it boasts a buttery crust with a tender chew. Classic, moist sweet potato filling & creamy marshmallow spread add deep, caramel-y sweetness; when baked atop the crust, the sweet potato-marshmallow mixture sets into a gooey, moist, fork-ready filling. Yum.
To begin, I heated the oven to 350°F then grabbed a bowl to mix together the filling. This step was simple – whisk cold water, eggs, and butter together with the package of sweet potato filling mix and set aside. Alright. Easy enough.
The the hardest part of this kit was getting the crust into the 8″ cake pan and up the sides. Granted, this is the most difficult part of any pie for me, whether it has a shortbread cookie crust like this one or a traditional pie crust. The directions for our Sweet Potato and Marshmallow Pixie Pie said to use your fingers to press it into the pan but I ended up using a small piece of parchment and the bottom of a measuring cup so that I could smooth it flat. I spent probably 20 minutes getting it just right. Read: almost paper thin across the bottom and sides which was nearly impossible to achieve with perfection. Once I felt it was good “enough”, I popped it into the oven for the suggested 8 minutes.
Oh, and I almost forgot. I cut a round piece of parchment to go into the bottom of the pan so that I could turn it out once it cooled.
I was half expecting the crust to slip while in the oven because it was THAT buttery. It stayed in place nicely and then I found myself holding my breath AGAIN once I started pouring the filling into the warm, baked crust. At first I thought it was going to go up over the edge of the crust, but instead, the filling went right up to it. I apparently figured the height of the crust wall(?) perfectly – Go me!
Pro tip: If you decide to make this Sweet Potato and Marshmallow Pixie Pie, make sure to shape the crust 1 1/2″ up the sides prior to blind baking.
After you masterfully pour in the filling, snip off a corner of the marshmallow pouch and squeeze onto the surface in a circular motion. Side note: If I were you I would NOT use all of it – no matter if you are like me and can live off of sugar, marshmallows, and cotton candy. It’s simply too sweet. I honestly never thought I’d say that about anything but this dessert truly is a sugar bomb (it has nearly 60 grams of sugar PER serving) so ummmm….yeah. Be sure to follow the suggested directions and only use half the pouch. Save the rest for some hot cocoa or to kill someone with a sugar overdose.
Bake the amazingly fragrant cavity-causing sugar pie for 30 minutes, remove from oven and cool completely before diving in (then call your dentist for a cleaning ’cause your toothbrush won’t cut it).
Most all of the marshmallow created a layer on the bottom and gave it an interesting texture. I think this would have been better if I had baked the filling directly on the crust and then added the marshmallow once it came out of the oven. That way, I could have toasted it to give it even more depth of flavor. Another thing that would have made this pie incredible would have been some toasted pecans. The texture of the sweet potato is more like smooth custard than sweet potato pie filling. It’s kinda crazy it started out as a powder.
We did end up eating this whole pie – and got our allotment of sugar for a lifetime – but I probably would not buy it again. The kit has far too much sugar and altho it was delicious, I just can’t bring myself to eat one more slice. I’d much rather have a traditional sweet potato pie with a dollop of fresh whipped cream or baked sweet potato mash with toasted marshmallows – both made from scratch. For $2.99 it’s totally worth a try and if you don’t like it, well, there isn’t much to lose!
Have you tried the Trader Joe’s Sweet Potato and Marshmallow Pixie Pie? If so, what did you think?