Sweet Potato Pie is one of my favorite pies, ever. Well – with the exception of Pecan Pie. Here in the South, it’s a must at any Holiday table. It’s always on mine.
The Holidays are approaching quickly too. It was just 4th of July the other weekend, so I’m not quite sure how they are coming up so fast this year – but somehow they are. Do you ever feel like hi-jacking Doc Brown’s delorean to give yourself just a little bit of extra time? I know I do. Great scott!
Last year, I was thumbing through one of my Taste of Home magazines (to which I’m a field editor for – check the back. Crystal in NC, that’s me!) – and I came across quite an interesting recipe for sweet potato pie – so interesting that I clipped it and put it in my recipe binder…..to be forgotten about til about last week.
Once I came across it again, my mouth started to salivate. That very day, my friend Tina brought me over a big ol’ bag full of sweet potatoes. If that’s not a sign to make a recipe, then I don’t know what is. Right?
I was a little bit worried about the coconut taste totally taking over the sweet potato flavor – but the coconut taste is so very mild. It’s one of those recipes that you will serve your guests & they’ll ooh & ahh over the presentation and the taste – but not be able to figure out for the world what your ‘secret ingredient’ is to make to taste so gosh-darn good. I love recipes like that. Don’t you?
Let’s get started on making this new Holiday favorite. Here’s what you need for the filling. (Scroll down to the bottom of the post for the printable recipe format)
Add 1 cup of coconut milk, 4oz cream cheese, & 1 cup of packed brown sugar to a small saucepan.
Cook on medium heat, whisking – until everything is melted & combined. The cream cheese will not melt completely – and will form little white cream cheese dots in the mixture. Don’t fret – this is how it should look.
Transfer to a large bowl & let cool for 5 minutes. Whisk in the 2 cups of cooked sweet potatoes, eggs, lemon juice, vanilla extract, salt, & cinnamon.
Pour into prepared pie crust (recipe at end of post -OR- use frozen or refrigerated pie crust, I won’t tell).
The recipe makes 1 deep dish pie, but you can also double the pie crust and make 2 normal sized pies if you wish.
Bake at 325 minutes for 50-60 minutes, or until knife inserted near center comes out clean.
Now for the meringue. Here’s what you need for it.
Beat 4 egg whites with the cream of tarter until they come to a stiff peak. Gradually beat in 1/2 cup of sugar – one tablespoon at a time. Gently fold in the marshmallow cream, 1/3 of the jar at a time. Spread evenly over the hot pie filling.
Sprinkle with coconut & mini-marshmallows.
Bake for 15 minutes. Cool on a wire rack.
Refrigerate for at least 3 hours before cutting & serving.
- 1-1/2 cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- 6 tablespoons cold butter
- 2 tablespoons shortening
- 3 to 4 tablespoons cold water
- 1 cup coconut milk
- 1 cup packed brown sugar
- 4oz cream cheese, softened
- 2 cups mashed sweet potatoes
- 3 eggs, lightly beaten
- 2 teaspoons lemon juice
- 1-1/2 teaspoons vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 4 egg whites
- ¼ teaspoon cream of tartar
- ½ cup sugar
- 1 jar (7 ounces) marshmallow creme
- ½ cup miniature marshmallows
- ¼ cup flaked coconut
- In a food processor, combine the flour, salt and ginger; cover and pulse to blend. Add butter and shortening; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap in plastic wrap and refrigerate for 30 minutes or until easy to handle.
- Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to ½ in. beyond edge of plate; flute edges or decorate with pastry cutouts as desired. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
- Bake at 425° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 325°.
- In a small saucepan, combine the coconut milk, brown sugar and cream cheese. Cook and stir until smooth. Transfer to a large bowl; cool 5 minutes. Whisk in the sweet potatoes, eggs, lemon juice, vanilla, salt and cinnamon. Pour into crust.
- Bake at 325° for 50-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.
- In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
- Place marshmallow creme in a separate large bowl; fold in a third of the egg white mixture, then fold in the remaining mixture. Spread evenly over hot filling, sealing edges to crust. Sprinkle with marshmallows and coconut.
- Bake 12-15 minutes longer or until top is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.