Directions

• 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 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 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. Yield: 8 servings.