Sweet Potato Coconut Pie with Marshmallow Meringue

Directions

• 1. In a food processor, combine flour, salt and ginger; cover and pulse to blend. Add butter and shortening; cover and pulse until mixture resembles coarse crumbs.
• 2. While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap and refrigerate for 30 minutes or until easy to handle.
• 3. Preheat oven to 425°. Roll out dough to fit a 9-in. deep-dish pie plate. Transfer to pie plate. Trim crust to 1/2 in. beyond rim of plate; flute or press edge. Refrigerate until ready to fill.
• 4. For filling, in a small saucepan, combine coconut milk, brown sugar and cream cheese. Cook and stir until smooth. Transfer to a large bowl; cool 5 minutes. Whisk in sweet potatoes, eggs, lemon juice, vanilla, salt and cinnamon. Pour into crust.
• 5. Bake on lower oven rack 10-15 minutes. Reduce oven setting to 325°; bake until set, 40-50 minutes. Cover edge with foil if necessary during the last 15 minutes to prevent overbrowning. Cool on a wire rack. Refrigerate at least 3 hours before topping with meringue.
• 6. For meringue, combine sugar and water in a small saucepan over medium-high heat; using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. When mixture comes to a boil, stop brushing. Cook without stirring until a thermometer reads 240° (soft-ball stage).
• 7. As sugar mixture cooks, preheat broiler. Beat egg whites and cream of tartar on medium speed until soft peaks form. While beating, gradually drizzle hot sugar mixture over egg whites; continue beating until stiff glossy peaks form.
• 8. Place marshmallow creme in a separate large bowl; fold in a third of the egg white mixture, then fold in the remaining mixture. If necessary, beat again until stiff glossy peaks form.
• 9. Spread meringue over pie; broil 4-6 in. from heat until slightly browned, 1-2 minutes. Cool on a wire rack. Store leftovers in the refrigerator.