It's a recipe from a magazine my sister Keela gave me. Thanks Sis! I love Taste of Home and their recipes are fun, but pretty simple.
So, heres the recipes, thanks to Taste of Home, for
Sweet Potato Coconut Pie with a Marshmallow Meringue
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 eggs, lightly beaten
2 teaspoons lemon juice
1-1/2 teaspoons Spice Islands® pure 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
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
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.
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 at 425° for 8 minutes. Remove foil and weights; bake 5
minutes longer. Cool on a wire rack. Reduce heat to 325°.
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 at 325° for 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.
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. Yield: 8 servings.
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.
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 at 425° for 8 minutes. Remove foil and weights; bake 5
minutes longer. Cool on a wire rack. Reduce heat to 325°.
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 at 325° for 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.
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. Yield: 8 servings.
Nutrition Facts: 1 piece equals 603 calories, 23 g fat (15 g saturated fat), 110 mg cholesterol, 348 mg sodium, 91 g carbohydrate, 3 g fiber, 9 g protein.
Of course, I changed a few things. I used my own pie crust recipe, couldn't find marshmallow fluff (so I melted a 10 oz. bag of marshmallows with 1/2 cup water on the stove), and I didn't add flaked coconut...just not a fan of that stuff!It was great! Hope you try it and enjoy!
This sounds heavenly! I like sweet potato, but coconut is my favorite! Combined they just have to be about perfect!
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