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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
  • Total Time
    Prep: 1 hour Bake: 40 minutes + chilling
  • Makes
    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 large eggs, lightly beaten
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • MERINGUE:
  • 3/4 cup sugar
  • 1/3 cup water
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 jar (7 ounces) marshmallow creme
  • Miniature marshmallows and sweetened shredded coconut, optional

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 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 to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute or press edges. Refrigerate until ready to fill.
  • 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 on lower oven rack for 10-15 minutes. Reduce oven setting to 325°; bake until set, 40-50 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate for at least 3 hours before topping with meringue.
  • 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).
  • 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.
  • 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.
  • 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.
Editor's Note
Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutrition Facts
1 piece: 598 calories, 21g fat (13g saturated fat), 100mg cholesterol, 348mg sodium, 88g carbohydrate (60g sugars, 3g fiber), 9g protein.

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