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Sweet Potato Coconut Pie with Marshmallow Meringue

Servings: 1 deep dish pie (or double the pie crust recipe for 2 regular sized pies)

Ingredients

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

Instructions

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.

Notes

Adapted from Taste of Home