Sweet Potato Coconut Pie with Marshmallow Meringue |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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My grandmother's sweet potato casserole contains coconut and marshmallows. I thought it would be even better as a pie. 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 |
1/2 cup miniature marshmallows |
1/4 cup flaked coconut |
Directions:
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.
2. 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.
3. 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.
4. Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
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