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Sweet Potato Pie with Marshmallow Coconut Meringue

Take your pie game up a step with this Sweet Potato Pie with Marshmallow Coconut Meringue. A rich, smooth sweet potato pie is topped with a tall marshmallow meringue. A bit of coconut tops off this show stopping pie recipe.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Additional Time
4 hrs
Total Time
6 hrs
Servings: 8 servings
Calories: 513 kcal
Course: Dessert
Cuisine: American

Ingredients

Pie:
  • 1 pie crust unbaked
  • 2 cups mashed sweet potatoes
  • 1/2 cup butter mostly melted
  • 1 cup granulated sugar
  • 1/2 cup coconut milk*
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
Meringue:
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1 (7 oz) jar marshmallow creme
  • 1/2 cup miniature marshmallows
  • 1/4 cup coconut sweetened or unsweetened

Instructions

    Cup of Yum
  1. Preheat the oven to 350ºF. 
  2. Roll out the pie crust and place in a 9-inch pie plate. Place a sheet of parchment paper over the crust and fill the center with pie weights or dried beans. Blind bake the crust in the oven for 15 minutes, then remove from the oven.
  3. In a large bowl, beat together the sweet potatoes, butter, sugar, coconut milk, eggs, vanilla, nutmeg and cinnamon until smooth.
  4. Pour the pie filling into the partially baked crust. Cover the edges of the pie with a pie crust shield or with foil. Place the pie back into the oven and bake until a knife inserted into the center of the pie comes out clean, about 50 minutes.
  5. When the pie is almost done baking, prepare the meringue.  In a medium bowl (or the bowl of a stand mixer) beat the egg whites and the cream of tartar until soft peaks form. While still beating, start adding the sugar slowly, 1 tablespoon at a time. Continue to beat until stiff peaks form. Continue beating until the mixture is smooth, shiny, thick and marshmallow-like.
  6. Place the marshmallow creme in a medium bowl. Add 1/3 of the beaten egg white mixture and stir it in completely. Add the remaining egg mixture and fold into the marshmallow creme.
  7. When the pie is finished, remove from the oven and spread the meringue on top, making sure to spread the meringue to the crust.  Top with the marshmallows and coconut. Return the pie to the oven and bake until the meringue is browned, about 12 minutes.
  8. Remove the pie from the oven and allow it to cool for 1 hour, the refrigerate for at least 4 hours but preferably overnight.

Notes

  • originally adapted from Taste of Home
  • *For this recipe, you need full fat coconut milk that comes in a can, not coconut milk beverage that comes in a carton. The coconut milk will separate while in the can. For an easy way to re-combine the milk, I like to transfer it all to a food processor or blender and then blend until smooth.
  • *For this recipe, you need full fat coconut milk that comes in a can, not coconut milk beverage that comes in a carton. The coconut milk will separate while in the can. For an easy way to re-combine the milk, I like to transfer it all to a food processor or blender and then blend until smooth.
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Serving 1/8 of pie Calories 513kcal (26%) Carbohydrates 71g (24%) Protein 4g (8%) Fat 23g (35%) Saturated Fat 14g (70%) Polyunsaturated Fat 7g Trans Fat 0g Cholesterol 82mg (27%) Sodium 258mg (11%) Fiber 1g (4%) Sugar 50g (100%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 513

% Daily Value*

Serving 1/8 of pie
Calories 513kcal 26%
Carbohydrates 71g 24%
Protein 4g 8%
Fat 23g 35%
Saturated Fat 14g 70%
Polyunsaturated Fat 7g 41%
Trans Fat 0g 0%
Cholesterol 82mg 27%
Sodium 258mg 11%
Fiber 1g 4%
Sugar 50g 100%

* Percent Daily Values are based on a 2,000 calorie diet.