Toasted Coconut Marshmallow Meringue Sweet Potato Pie

Step up your dessert game significantly with this truly spectacular Sweet Potato Pie, crowned with a towering Marshmallow Coconut Meringue. Imagine a velvety, perfectly spiced sweet potato filling, enveloped in a flaky crust, then sumptuously topped with a fluffy, golden-toasted meringue that carries subtle notes of sweet marshmallow and tropical coconut. This isn’t just a pie; it’s a showstopper, a conversation starter, and an absolute must-have for your holiday spread.

The holiday season, for many, is synonymous with an abundance of delicious pies. While classic pumpkin pie often takes center stage, sweet potatoes deserve more than just a place on the dinner table (though this Sweet Potato Casserole is undeniably delightful!). Their inherent sweetness and creamy texture make them an ideal base for a truly exceptional dessert. This Sweet Potato Pie recipe reimagines a traditional favorite, transforming it into an elegant and irresistible treat that will have everyone reaching for a second slice.

I’ve often shared stories about my family’s Thanksgiving celebrations, and one thing is consistently true: we take our pies very seriously. While the main meal is always a culinary masterpiece – flavorful, perfectly cooked, and abundant – the dessert table is where things truly get “insane in all the right ways.” There’s a joyous competition to see who can bring the most impressive, most delicious, and often, the most pies! Some years, we genuinely end up with more pies than actual guests, but nobody ever complains.

For those who adore the warm spices and comforting flavors of pumpkin pie, this Sweet Potato Pie offers a magnificent twist. It introduces a delightful change of pace while retaining that beloved autumnal essence. I’ve completely fallen in love with this pie, and honestly, the meringue elevates it to an entirely new level. A classic sweet potato pie, rich and smooth, is wonderful on its own. But topping it with a light, airy meringue? That’s a game-changer.

And what if we could make it even better? By infusing the meringue with the sweet, nostalgic taste of marshmallow and the delicate, tropical hint of coconut, we create something truly extraordinary. This marshmallow coconut meringue doesn’t just sit atop the pie; it beautifully complements the earthy sweetness of the sweet potato filling, adding layers of flavor and a captivating texture. This unique combination is destined to become a cherished holiday staple in your home, just as it has in mine.

Unveiling the Key Ingredients for Your Sweet Potato Masterpiece

Crafting this incredible pie involves three main components: a flaky pie crust, a rich sweet potato filling, and a show-stopping marshmallow coconut meringue. Here’s a detailed look at what you’ll need and why each ingredient plays a vital role in achieving perfection.

• Unbaked Pie Crust: While a store-bought crust can certainly work in a pinch, I’m a passionate advocate for a homemade pie crust. The difference in flavor and texture is truly incomparable. Once you experience the flaky, buttery goodness of a homemade crust, you might find it hard to go back! It provides the perfect foundation for our rich filling.
• Mashed Sweet Potatoes: The star of our pie! For the best flavor and texture, roasting whole sweet potatoes in the oven is my preferred method. This brings out their natural sweetness and caramelization. Simply roast until tender, then scoop out the flesh and mash. Alternatively, you can peel, cube, and boil them, but roasting yields a deeper, more complex flavor profile that truly shines in this dessert.
• Butter: I always recommend using unsalted butter. This gives you complete control over the salt content in your pie. Make sure it’s mostly melted for easy incorporation into the sweet potato filling, contributing to its smooth, rich consistency.
• Granulated Sugar: Essential for sweetening both the pie filling and stabilizing the meringue. We’ll use regular granulated sugar to achieve that balanced sweetness.
• Coconut Milk: This is where the magic truly begins to unfold, adding a subtle tropical creaminess to the filling. Crucially, you need full-fat coconut milk from a can, not the thinner, carton-based coconut milk beverage. The richness of canned coconut milk is vital for the pie’s texture and flavor. It often separates in the can; for a silky-smooth result, empty the entire can into a blender and process until it’s perfectly combined and creamy.
• Eggs: Large eggs are used to bind the sweet potato filling, giving it structure and a custard-like consistency when baked. They ensure a smooth, set pie.
• Vanilla Extract: Always opt for real vanilla extract. Its warm, aromatic notes enhance the overall flavor of the pie, adding depth and a touch of sophistication.
• Nutmeg & Cinnamon: These classic fall spices are non-negotiable! They infuse the sweet potato filling with that comforting, warm, and inviting holiday aroma and taste that makes this pie so irresistible. Their harmonious blend creates a truly memorable flavor.
• Egg Whites: The foundation of our magnificent meringue. For the best results, use actual egg whites separated from fresh large eggs, rather than carton egg whites. Fresh egg whites whip up with greater volume and stability. Don’t worry about the leftover yolks; they are perfect for making other delicious treats like homemade vanilla ice cream!
• Cream of Tartar: This often-overlooked ingredient is a secret weapon for meringue. Cream of tartar acts as a stabilizer, helping the egg whites whip up faster and maintain their stiff, lofty peaks, preventing them from collapsing. If you don’t have it, a small amount of lemon juice or white vinegar can be a substitute, though cream of tartar is preferred for optimal results.
• Marshmallow Creme (or Fluff): This is the innovative ingredient that gives our meringue its distinctive marshmallow character! You’ll need either marshmallow creme or marshmallow fluff. It’s what makes this meringue unique, adding an extra layer of sweetness and a wonderfully chewy texture when toasted.
• Miniature Marshmallows: These are sprinkled on top of the pie just before the final bake, adding little pockets of gooey, toasted sweetness and extra visual appeal to the meringue.
• Coconut: Another topping that adds both flavor and texture. I prefer using larger flakes of unsweetened coconut for their beautiful appearance and a pleasant chew, but sweetened flaked coconut also works if you prefer a sweeter topping. It provides that essential tropical note, truly making this a marshmallow coconut meringue.

Crafting Your Decadent Sweet Potato Pie: A Step-by-Step Guide

Follow these detailed steps to create a show-stopping sweet potato pie that will impress all your guests:

1. Prepare the Crust: Start by partially blind baking your pie crust. This crucial step prevents a soggy bottom and ensures a perfectly flaky base for your rich filling. Preheat your oven and prepare the crust as instructed in your recipe.
2. Whip Up the Filling: In a large mixing bowl, combine the mashed sweet potatoes, melted butter, granulated sugar, coconut milk (ensure it’s smooth and combined), eggs, vanilla extract, ground nutmeg, and cinnamon. Beat these ingredients together until the mixture is completely smooth and well-incorporated. A hand mixer works wonders here to achieve that velvety texture.
3. Bake the Pie: Carefully pour your smooth sweet potato filling into the partially baked pie crust. To prevent the edges of your crust from burning, cover them with a pie crust shield or a strip of aluminum foil. Transfer the pie to the preheated oven and bake until the filling is set. You’ll know it’s ready when a knife inserted into the center comes out clean.
4. Master the Meringue: While your pie is nearing completion, begin preparing the marshmallow coconut meringue. In a clean, medium-sized bowl (preferably a stand mixer bowl), beat the egg whites and cream of tartar until soft peaks form. This means the peaks will hold their shape but still gently flop over.
5. Build the Meringue’s Structure: Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Continue mixing until stiff, glossy peaks form. The meringue should be thick, shiny, and hold its shape perfectly, resembling fluffy marshmallow.
6. Fold in the Marshmallow Creme: Gently fold the marshmallow creme into the prepared egg white meringue. Start by incorporating about a third of the egg white mixture into the marshmallow creme to lighten it, then carefully fold in the remaining meringue until just combined. This step is delicate but essential for the unique texture.
7. Assemble and Finish: Once your sweet potato pie is baked and removed from the oven, immediately spread the prepared marshmallow coconut meringue generously over the top. Make sure the meringue extends all the way to the edges of the crust to seal it. Sprinkle miniature marshmallows and coconut flakes over the meringue. Return the pie to the oven for a final short bake, just until the meringue is beautifully browned and lightly toasted.
8. Cool and Chill: Remove the finished pie from the oven and allow it to cool completely on a wire rack for at least an hour. This initial cooling helps the pie set. Then, transfer the pie to the refrigerator and chill for a minimum of 4 hours, or ideally, overnight. Chilling allows the filling and meringue to firm up perfectly for easy slicing and serving.

Expert Tips for Sweet Potato Pie Perfection

Achieving a truly exceptional sweet potato pie with a perfect meringue isn’t complicated, but a few key tips can make all the difference:

• Achieving a Smooth Filling: While mashing sweet potatoes by hand is certainly an option, I highly recommend using a hand mixer or even a food processor for the filling. This ensures an incredibly smooth, lump-free texture that melts in your mouth, which is crucial for a luxurious sweet potato pie.
• The Meringue Secret: My mother once imparted invaluable wisdom about meringue: “When you think you’ve beaten it long enough, beat it even longer.” This advice proved transformative! After following her guidance, my meringues consistently achieved a superior volume, stiffness, and stability I had never managed before. Don’t be afraid to keep whipping until those stiff, glossy peaks are truly unyielding.
• Storing Leftovers: Any leftover pie should be stored in the refrigerator. Due to the height and delicate nature of the meringue, covering it tightly can be challenging. Do your best to cover it loosely with plastic wrap or foil to prevent it from drying out or absorbing refrigerator odors. Enjoy it within 1-2 days, as the meringue can start to become a bit soggy and lose its texture the longer it sits.
• Customization is Key: Love the idea of a rich sweet potato pie but prefer it without the meringue? Go for it! The pie filling is delicious on its own. Conversely, if you’re captivated by the unique marshmallow coconut meringue but want to try it on a different base, consider topping a classic pumpkin pie with it for an exciting new flavor profile. This meringue is versatile!
• Perfect Pie Crust Edge: When blind baking and then baking the full pie, ensure your crust edges are adequately protected from over-browning. Aluminum foil or a reusable pie crust shield are your best friends here.
• Cooling is Crucial: Resist the temptation to slice into the pie too soon! Allowing it to cool completely and then chill in the refrigerator ensures the filling sets properly, resulting in clean slices and a more enjoyable texture.

Explore More Irresistible Holiday Pies

If you’re looking to diversify your holiday dessert spread or simply craving more pie, here are some other fantastic recipes:

• Chocolate Cream Pie: A rich, indulgent classic for chocolate lovers.
• Classic Pecan Pie Recipe: The quintessential Southern dessert, perfect for any festive table.
• Lemon Meringue Pie: A bright and tangy option, featuring a beautiful meringue like ours.
• Coconut Cream Pie: For those who can’t get enough coconut flavor.
• Pumpkin Cheesecake Pie: A delightful fusion of two beloved desserts.

Essential Tools for Perfect Pie Making

Having the right tools can make your baking experience much smoother and more enjoyable, especially when tackling a pie with a dramatic meringue:

• Deep Dish Pie Dish: While a regular pie dish will work, I highly recommend a deep dish pie dish. It provides ample space for the generous filling and, more importantly, allows you to build that impressive, tall marshmallow coconut meringue without any overflow.
• Mixer: A mixer is absolutely essential for achieving the light and voluminous meringue. You can opt for a sturdy hand mixer, which is versatile and easy to store, or a stand mixer. A stand mixer is generally easier, as it frees your hands for other tasks while the meringue whips, but both will get the job done beautifully.
• Sheet Pan: Whenever I’m baking a pie, I always place my pie dish on a sheet pan. This simple trick serves multiple purposes: it catches any potential drips or spills, keeping your oven clean, and makes it significantly easier and safer to transfer the hot pie in and out of the oven.
• Pie Crust Shield: To prevent your beautiful pie crust edges from burning before the filling is fully set, a pie crust shield or aluminum foil strips are invaluable.
• Rubber Spatula: Indispensable for gently folding ingredients, especially when incorporating the marshmallow creme into the delicate egg white meringue, preserving its airy volume.

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Sweet Potato Pie with Marshmallow Coconut Meringue

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Author: Deborah Harroun

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Refrigeration Time: 4 hours

Total Time: 6 hours

Servings: 8 servings

Course: Dessert

Cuisine: American

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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.

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* (full fat, canned)
• 2 eggs (large)
• 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

1. Preheat the oven to 350ºF (175°C).
2. Roll out the pie crust and place it into 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 and carefully remove the weights and parchment.
3. In a large bowl, beat together the mashed sweet potatoes, melted butter, 1 cup granulated sugar, coconut milk, eggs, vanilla, nutmeg, and cinnamon until the mixture is completely smooth.
4. Pour the pie filling into the partially baked crust. Cover the edges of the pie with a pie crust shield or with aluminum foil to prevent burning. Place the pie back into the oven and bake until a knife inserted into the center of the pie comes out clean, approximately 50 minutes.
5. When the pie is almost done baking, begin preparing 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 continuing to beat, slowly add the 1/2 cup granulated sugar, 1 tablespoon at a time. Continue to beat until stiff, glossy peaks form and the mixture is smooth, shiny, thick, and marshmallow-like.
6. Place the marshmallow creme in a separate medium bowl. Add about 1/3 of the beaten egg white meringue mixture and stir it in completely to lighten the marshmallow creme. Then, gently fold in the remaining egg white mixture into the marshmallow creme until just combined, being careful not to deflate the meringue.
7. When the pie is finished, remove it from the oven. Immediately and gently spread the marshmallow coconut meringue evenly on top of the pie, making sure it reaches the crust edges. Evenly sprinkle the miniature marshmallows and coconut flakes over the meringue. Return the pie to the oven and bake until the meringue is beautifully browned and lightly toasted, typically about 12 minutes.
8. Remove the pie from the oven and allow it to cool completely on a wire rack for at least 1 hour. Then, transfer it to the refrigerator to chill for a minimum of 4 hours, but preferably overnight, for best setting and slicing.

Recipe Notes:

This recipe was originally adapted from Taste of Home.

*For this recipe, you need full-fat coconut milk that comes in a can, not the thinner coconut milk beverage that comes in a carton. The coconut milk will naturally separate in the can. For an easy way to re-combine the milk into a smooth consistency, I recommend transferring the entire can’s contents to a food processor or blender and blending until perfectly smooth.

Nutrition information provided is an estimate only. Various brands and products can change the nutritional counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Metric	Value	Daily Value (%)
Serving Size	1/8 of pie	–
Calories	513 kcal	26%
Carbohydrates	71 g	24%
Protein	4 g	8%
Fat	23 g	35%
Saturated Fat	14 g	88%
Polyunsaturated Fat	7 g	–
Trans Fat	0 g	–
Cholesterol	82 mg	27%
Sodium	258 mg	11%
Fiber	1 g	4%
Sugar	50 g	56%

Keywords: homemade sweet potato pie, sweet potato pie, sweet potato pie recipe, marshmallow coconut meringue, holiday pie