Best 2 Sweet Potato Coconut Pie With Marshmallow Meringue Recipes
Indulge in a symphony of flavors with our Sweet Potato Coconut Pie with Marshmallow Meringue, a delightful dessert that combines the earthy sweetness of roasted sweet potatoes with the tropical allure of coconut and the pillowy softness of a toasted marshmallow meringue. This unique pie features a creamy sweet potato filling nestled in a flaky pie crust, topped with a layer of shredded coconut and a fluffy marshmallow meringue that's lightly browned to perfection. But that's not all! The article also includes a collection of tantalizing recipes to satisfy every sweet tooth. Embark on a culinary journey with our decadent Chocolate Mousse Pie, featuring a velvety chocolate mousse filling encased in a crisp graham cracker crust. Delight in the tangy-sweet perfection of our Key Lime Pie, where a creamy key lime filling rests upon a buttery graham cracker crust. And for a classic touch, try our timeless Apple Pie, showcasing tender apple slices enveloped in a flaky pie crust, sprinkled with a hint of cinnamon and sugar. Each recipe promises an explosion of flavors and textures, making this article a treasure trove of irresistible dessert ideas.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT-SWEET POTATO PIE
Serve Coconut-Sweet Potato Pie as an autumn or holiday dessert. Coconut adds a flavor twist to this classic custard pie of spiced sweet potatoes baked in a pastry shell in Coconut-Sweet Potato Pie.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield Makes 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Mix sweet potatoes, sugar, cinnamon, salt, ginger and nutmeg in large bowl until well blended.
- Add eggs, milk and butter; mix well. Stir in 1/2 cup of the coconut. Pour into pastry shell.
- Bake 35 minutes or until knife inserted in center comes out clean. Cool. Top with the whipped topping and remaining 1/2 cup coconut just before serving.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
SWEET-POTATO MERINGUE PIE
The Southern counterpart to pumpkin, this sweet potato pie (pictured on the left) comes topped with a sugary cloud of meringue for extra crowd-pleasing appeal. Keep in mind, the baked pie needs plenty of time to cool before being topped with the meringue-about 2 1/2 hours-but the good news is that it can be made the day before!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h15m
Yield Makes one 9-inch pie
Number Of Ingredients 15
Steps:
- Sweet-Potato Pie: Preheat oven to 425°F. Pierce sweet potatoes in a few places with a fork, and bake until very soft, about 1 hour 15 minutes, depending on size of potatoes.
- Meanwhile, roll out dough into a 12-inch round on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge, leaving a 1/2-inch overhang. Refrigerate until firm, about 1 hour.
- When sweet potatoes are cool enough to handle, scoop out enough flesh to measure 2 cups (reserve any remaining flesh for another use), and transfer to a food processor. Add eggs, milk, cream, sugars, salt, nutmeg, and vanilla, and process until smooth.
- Reduce oven temperature to 375°F. Pour filling into crust. Bake until filling puffs and cracks around edge and pie is just set, 50 to 55 minutes. Let cool completely on a wire rack, about 2 1/2 hours. Pie can be kept at room temperature for 1 day, covered loosely with parchment or foil.
- Meringue: Beat egg whites, salt, and cream of tartar in a bowl with a mixer on low speed until foamy. Raise speed to high, and add granulated sugar in a slow, steady stream. Whisk until stiff, glossy peaks form, about 5 minutes. Spoon meringue on top of pie. Lightly brown meringue in places with a small kitchen torch (or broil about 7 inches from heat source about 45 seconds).
Tips:
- Use a food processor to make quick work of the sweet potato filling and the coconut filling.
- Be sure to drain the sweet potatoes well before adding them to the pie filling. This will help prevent the pie from becoming too watery.
- If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to create the meringue topping.
- Be sure to toast the coconut before adding it to the pie crust. This will give it a richer flavor and a golden brown color.
- Serve the pie warm or at room temperature. It can be stored in the refrigerator for up to 3 days.
Conclusion:
This sweet potato coconut pie with marshmallow meringue is a delicious and unique dessert that is perfect for any occasion. The sweet potato filling is creamy and flavorful, the coconut filling is rich and tropical, and the marshmallow meringue topping is light and fluffy. This pie is sure to be a hit with everyone who tries it!
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