Sweet Potato Coconut Pie With Marshmallow Meringue Recipes

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.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with flaked coconut. Bake until meringue is golden, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.

Steps:

• CRUST: Preheat oven to 350°F. Mix graham cracker crumbs and sugar in medium bowl. Add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding 1 tablespoon melted butter if crumb mixture is dry. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish, building up sides 1/4 inch above rim of dish. Bake crust until set and beginning to brown, about 10 minutes. Cool on rack. DO AHEAD: Pie crust can be made 2 days ahead. Cover pie crust and let stand at room temperature. FILLING: Preheat oven to 350°F. Pierce sweet potatoes all over with fork; place potatoes on rimmed baking sheet. Bake until potatoes are very tender when pierced with fork, about 1 hour 15 minutes. Cool slightly. Cut potatoes open and scoop out pulp. Transfer pulp to processor and puree until smooth. Set aside 2 cups sweet potato puree for filling; cool completely (reserve any remaining puree for another use). DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Preheat oven to 350°F. Combine 2 cups sweet potato puree, sweetened condensed milk, and all remaining ingredients in large bowl; whisk until well blended and smooth. Pour filling into crust. Bake pie until puffed around edges and set in center, about 50 minutes. Transfer pie to rack and cool. Refrigerate pie at least 4 hours or overnight. MARSHMALLOW MERINGUE: Position rack in top third of oven and preheat to 400°F. Using rubber spatula, scrape marshmallow creme into large bowl. Using electric mixer, beat egg whites and salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form. Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula or spoon just until incorporated to lighten (marshmallow creme is very sticky and will be difficult to blend at first, but blending will become easier as remaining whites are folded in). Fold in remaining whites in two additions just until incorporated. Spread meringue over top of cold pie, mounding slightly in center and swirling with knife to create peaks. Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. Let stand at room temperature until meringue is cool. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let pie stand at room temperature 30 minutes.

Steps:

• Preheat oven to 350°F Put the potatoes in a bowl and add the butter, sugar, corn syrup, eggs, milk, salt, nutmeg, and ginger. Mix well.
• Stir in the coconut and pour into the pie shell. Bake for 40 minutes or until set.

Steps:

• For crust:
• Preheat oven to 350°F. Mix graham cracker crumbs and sugar in medium bowl. Add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding 1 tablespoon melted butter if crumb mixture is dry. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish, building up sides 1/4 inch above rim of dish. Bake crust until set and beginning to brown, about 10 minutes. Cool on rack. DO AHEAD: Pie crust can be made 2 days ahead. Cover pie crust and let stand at room temperature.
• For filling:
• Preheat oven to 350°F. Pierce sweet potatoes all over with fork; place potatoes on rimmed baking sheet. Bake until potatoes are very tender when pierced with fork, about 1 hour 15 minutes. Cool slightly. Cut potatoes open and scoop out pulp. Transfer pulp to processor and puree until smooth. Set aside 2 cups sweet potato puree for filling; cool completely (reserve any remaining puree for another use). DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Preheat oven to 350°F. Combine 2 cups sweet potato puree, sweetened condensed milk, and all remaining ingredients in large bowl; whisk until well blended and smooth. Pour filling into crust. Bake pie until puffed around edges and set in center, about 50 minutes. Transfer pie to rack and cool. Refrigerate pie at least 4 hours or overnight.
• For marshmallow meringue:
• Position rack in top third of oven and preheat to 400°F. Using rubber spatula, scrape marshmallow creme into large bowl. Using electric mixer, beat egg whites and salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form. Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula or spoon just until incorporated to lighten (marshmallow creme is very sticky and will be difficult to blend at first, but blending will become easier as remaining whites are folded in). Fold in remaining whites in 2 additions just until incorporated. Spread meringue over top of cold pie, mounding slightly in center and swirling with knife to create peaks.
• Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. Let stand at room temperature until meringue is cool. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let pie stand at room temperature 30 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix the graham cracker crumbs together with 1/3 cup white sugar, butter, and 1/8 teaspoon salt in a mixing bowl. Spread evenly over the bottom and sides of a 9 inch pie pan.
• Bake the graham cracker crust in preheated oven until lightly browned, about 5 minutes. Remove from oven, and cool on a rack.
• Preheat oven to 400 degrees F (200 degrees C).
• To make the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the brown sugar, whipping cream, eggs, vanilla, cinnamon, mace, and salt until smooth and evenly blended. Pour the sweet potato mixture into the baked graham cracker crust.
• Bake the pie in preheated oven until the center is set, about 45 minutes. Remove from oven and cool on a rack.
• To make the marshmallow meringue, place the marshmallows and milk in a pan; cook over low heat, folding mixture gently until marshmallows are half melted. Remove pan from the heat. Continue folding until marshmallows melt completely, and the mixture becomes smooth and fluffy.
• Place the egg whites in a separate mixing bowl, and beat until soft peaks form. Gradually add 1/4 cup white sugar, and continue beating until stiff peaks form. Beat in vanilla and salt. Gently fold the egg whites into the marshmallow mixture, and spread over the top of the pie.
• Return the pie to the oven and cook until the meringue is toasted, 5 to 10 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 9-inch pie plate with prepared pie pastry.
• Beat sweet potatoes and egg yolks together in a bowl until smooth. Mix milk, 1/2 cup white sugar, coconut, melted butter, salt, nutmeg, and vanilla extract into sweet potato mixture; pour into prepared pie pastry.
• Bake in the preheated oven until pie is set, 35 to 40 minutes.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add 6 tablespoons sugar, beating until meringue is glossy and stiff peaks form. Spread meringue over hot pie. Bake in the oven until meringue is golden brown, 12 to 15 minutes more.