Back to Sweet Potato Coconut Pie with Marshmallow Meringue

Print Options

 
 
 Print
Sweet Potato Coconut Pie with Marshmallow Meringue Recipe

Sweet Potato Coconut Pie with Marshmallow Meringue Recipe

My grandmother's sweet potato casserole contains coconut and marshmallows. I thought it would be even better as a pie. —Simone Bazos, Baltimore, Maryland
TOTAL TIME: Prep: 1 hour Bake: 65 minutes + chilling YIELD:8 servings

Ingredients

  • 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
  • FILLING:
  • 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
  • MERINGUE:
  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°.
  • 5. 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.
  • 6. 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.
  • 7. 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.
  • 8. 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.
  • 9. 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.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

Nutritional Facts

1 piece equals 603 calories, 23 g fat (15 g saturated fat), 110 mg cholesterol, 348 mg sodium, 91 g carbohydrate, 3 g fiber, 9 g protein.