Print Options

Back to Sweet Potato Coconut Pie with Marshmallow Meringue >

Include these items:

Select reviews >

Taste of Home Logo

Sweet Potato Coconut Pie with Marshmallow Meringue

 Sweet Potato Coconut Pie with Marshmallow Meringue
My grandmother's sweet potato casserole contains coconut and marshmallows. I thought it would be even better as a pie. —Simone Bazos, Baltimore, Maryland
8 ServingsPrep: 1 hour Bake: 65 minutes + chilling

Ingredients

  • 1-1/2 cups King Arthur Unbleached 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

2 of 2

Sweet Potato Coconut Pie with Marshmallow Meringue (continued)

Ingredients (continued)

  • 1/2 cup miniature marshmallows
  • 1/4 cup flaked coconut

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.
  • 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.
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.