Sweet Potato Coconut Pie with Marshmallow Meringue
Servings: 1 deep dish pie (or double the pie crust recipe for 2 regular sized pies)
For the pie crust:
- 1-1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 6 tablespoons cold butter
- 2 tablespoons shortening
- 3 to 4 tablespoons cold water
For the filling:
- 1 cup coconut milk
- 1 cup packed brown sugar
- 4 oz cream cheese softened
- 2 cups mashed sweet potatoes
- 3 eggs lightly beaten
- 2 teaspoons lemon juice
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
For the filling:
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- 1 jar 7 ounces marshmallow creme
- 1/2 cup miniature marshmallows
- 1/4 cup flaked coconut
For the crust (or use a pre-made crust, if desired):
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 1/2 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°.
For the filling:
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.
For the meringue:
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.