sweet potato coconut pie with marshmallow meringue

Name: Sweet Potato Coconut Pie With Marshmallow Meringue
Prep time: 1 h
Cook time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cup(s) all-purpose flour; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) ground ginger; 6 tablespoon(s) cold butter; 2 tablespoon(s) shortening; 3-4 tablespoon(s) cold water; FOR THE FILLING; 1 cup(s) coconut milk; 3/4 cup(s) packed brown sugar; 1/4 cup(s) cream cheese, softened; 2 cup(s) mashed sweet potatoes; 3 - eggs, lightly beaten; 2 teaspoon(s) lemon juice; 1 1/2 teaspoon(s) vanilla extract; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) ground cinnamon; FOR THE MERINGUE; 4 - egg whites; 1/4 teaspoon(s) cream of tartar; 1/2 cup(s) sugar; 1 jar(s) (7 ounces) marshmallow creme; 1/2 cup(s) miniature marshmallows; 1/4 cup(s) flaked coconut

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 1 Hr

cook time 1 Hr 5 Min

method Bake

Ingredients For sweet potato coconut pie with marshmallow meringue

1 1/2 c

all-purpose flour
1/4 tsp

salt
1/4 tsp

ground ginger
6 Tbsp

cold butter
2 Tbsp

shortening
3-4 Tbsp

cold water
FOR THE FILLING
1 c

coconut milk
3/4 c

packed brown sugar
1/4 c

cream cheese, softened
2 c

mashed sweet potatoes
3

eggs, lightly beaten
2 tsp

lemon juice
1 1/2 tsp

vanilla extract
1/4 tsp

salt
1/4 tsp

ground cinnamon
FOR THE MERINGUE
4

egg whites
1/4 tsp

cream of tartar
1/2 c

sugar
1 jar

(7 ounces) marshmallow creme
1/2 c

miniature marshmallows
1/4 c

flaked coconut

How To Make sweet potato coconut pie with marshmallow meringue

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. 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.

2
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°.
3
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.
4
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.
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