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
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- 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.
Nutrition Facts : Calories 598 calories, Fat 21g fat (13g saturated fat), Cholesterol 100mg cholesterol, Sodium 348mg sodium, Carbohydrate 88g carbohydrate (60g sugars, Fiber 3g fiber), Protein 9g protein.
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rika van der westhuizen
[email protected]This pie was a bit too sweet for my taste.
Tom Ndoci
[email protected]I made this pie for my family and they loved it!
Jimnastic El-classico
[email protected]This pie is a great way to use up leftover sweet potatoes.
Juninior Clarka
[email protected]I'm not a fan of sweet potato pie, but this one was surprisingly good.
Sunny
[email protected]This pie is delicious!
Batdavga Zineemider
[email protected]I had high hopes for this pie, but it was a bit of a disappointment. The crust was soggy and the filling was bland.
Happy Phone
[email protected]This pie was a bit too sweet for my taste, but my kids loved it.
Palesa Orianna
[email protected]I made this pie for my family and they loved it! The crust was flaky and the filling was creamy and flavorful. I will definitely be making this pie again.
Suba Suba
[email protected]This pie is a great way to use up leftover sweet potatoes. It's also a delicious and festive dessert for Thanksgiving or Christmas.
Daniel Doberty
[email protected]I'm not a fan of sweet potato pie, but this one was surprisingly good. The coconut and marshmallow meringue really made it.
Shila Sharma
[email protected]This pie is delicious! The sweet potato and coconut flavors go perfectly together, and the marshmallow meringue is the perfect finishing touch.
Farjana Later
[email protected]I had high hopes for this pie, but it was a bit of a disappointment. The crust was soggy and the filling was bland.
Allisson Arn
[email protected]This pie was a bit too sweet for my taste, but my kids loved it.
Eshraat Shafiq
[email protected]I made this pie for my family and they loved it! The crust was flaky and the filling was creamy and flavorful. I will definitely be making this pie again.
Aliaja Kaziu
[email protected]This pie is a great way to use up leftover sweet potatoes. It's also a delicious and festive dessert for Thanksgiving or Christmas.
Nkululeko Thando
[email protected]I was pleasantly surprised by how much I enjoyed this pie. I'm not usually a fan of sweet potato pie, but the coconut and marshmallow meringue really made this dish special.
Kelechi Kalu
[email protected]This pie is so easy to make, and it's always a hit. I love that I can use canned sweet potatoes, which makes it a quick and easy dessert.
Tamim Gaming
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The sweet potato and coconut flavors go so well together, and the marshmallow meringue is the perfect finishing touch.
Bob Dom
[email protected]This pie was a hit at my Thanksgiving dinner! The combination of sweet potatoes, coconut, and marshmallows was divine. The crust was flaky and buttery, and the filling was smooth and creamy. I will definitely be making this pie again.