- 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
- 1 cup coconut milk
- 3/4 cup packed brown sugar
- 1/4 cup 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
- 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
- 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.
- Preheat oven to 425°. 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 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting 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 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.
Reviews for Sweet Potato Coconut Pie with Marshmallow Meringue
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The meringue turned out wonderful, but as another reviewer stated, the cream cheese didn't melt (see step 5) which resulted in the pie having bits of cream cheese throughout. The pie filling just didn't taste nearly as good as other sweet potato pie recipes I've tried.
This pie was the shocker for our Thanksgiving. Usually, my husband and I are aren't huge fans of A) pumpkin/sweet potato pies or B) meringue pies. BUT, with the addition of the coconut (because we adore it so much), I was intrigued, and decided to give it a try. It was SO good!! We absolutely loved it, and have decided to make it as a Thanksgiving tradition. The only issue I had was following the tip that was to the side of the recipe. It said to brush the unbaked pastry with a lightly beaten egg to ensure that the crust doesn't get soggy. My gut told me that if I brushed the whole crust with the egg wash, and then put the foil and pie weights on top, the crust would stick to the foil, and that's exactly what happened. I should've gone with my gut. Perhaps, the tip didn't mean the entire crust, but I was unsure, because it said "brush UNBAKED pastry..." Anyway, I just remade the crust over again, no worries. I really liked this pie crust recipe. I usually go with my standard, but I liked this one better, because there was a little more dough to work with, so I didn't have to roll out the crust as thinly, so it was nicer to roll out and to flute compared to my standard, so this crust will now become my standard. I'll just leave out the ground ginger with certain pies. With the sweet potato layer... when the coconut milk, cream cheese, and brown sugar were in a pan on the stove, I never could get rid of those last tiny bits of cream cheese that didn't want to melt and incorporate with the rest of the mixture. They were soft to the touch, and I was tired of waiting, so my mixture did have little specks of cream cheese in it. However, this did not affect the texture of the pie. I could see them after it was baked, but you couldn't feel them with your tongue. Maybe I should start warming up the coconut milk first, and then add the cream cheese to help it melt better? I also thought the sweet potato layer and the meringue layer complemented each other really well. I loved the contrast in texture--the firmer sweet potato layer, and the light, airy meringue with the shredded coconut that was sprinkled on top. I really loved the addition of the shredded coconut. One-fourth cup isn't much coconut, but it was enough that it made a big difference in texture, which I liked. I've never had success making meringue pies before. They usually shrink and weep on me, but it didn't happen with this pie. I don't know if I finally did something right or if the addition of the marshmallow creme helped, but finally, I did not get a weeping meringue!! I highly recommend this recipe. It was delish!
This is the most delicious pie I ever tasted. My sister-in-law made this, I didn't but I sure ate it. She & I will make this meringue for all pies that require meringue. The sweet potato filling is out of the world