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.

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It wouldn’t be the holiday season without pies! Sweet potatoes don’t just belong on the dinner table (like with this Sweet Potato Casserole), but on the dessert table as well!

I have talked about this before numerous times, but my family knows how to do Thanksgiving. Of course the meal is wonderful. Delicious. Perfect. But dessert? Completely insane in all the right ways.

Here’s the thing – we all love pie. So we all make pie. And some years, we end up with more pies than people.

If you are a pumpkin pie fan, this Sweet Potato Pie recipe would be a great way to change things up a bit. I’m totally in love with this pie, and the meringue especially.

A sweet potato pie on its own would be fabulous. But top it with meringue? Even better.

But even better than that? How about a marshmallow coconut meringue? It compliments this pie so well. This is sure to become a holiday staple!

Ingredients

This pie has a pie crust, the sweet potato pie filling, and the meringue. Here is what you need.

• unbaked pie crust – I’m a fan of a homemade pie crust. You can definitely use a store bought crust, but once you make homemade, you’ll never go back!
• mashed sweet potatoes – There are a few ways you can get your mashed sweet potatoes. My favorite way is to roast the whole potatoes in the oven. Once tender, remove the skins and mash. You can also peel and cube them, then boil them. But you’ll get the most flavor from roasting them.
• butter – I use unsalted.
• sugar – You’ll need regular, granulated sugar.
• coconut milk – For the coconut milk, you need the full fat milk, the kind that is in a can, not the kind that comes in a carton. The coconut milk usually separates in the can, so I like to empty it all into a blender and process until it is smooth and combined.
• eggs – I use large eggs.
• vanilla – real vanilla extract is the best!
• nutmeg & cinnamon – To bring those warm fall flavors into the pie.
• egg whites – You’ll need the egg whites for the meringue. I would use actual eggs that you have separated, not the egg whites in a carton. You can save the yolks to make vanilla ice cream.
• cream of tartar – The cream of tartar helps to stabilize the egg whites for the meringue. If you don’t have cream of tartar, you can substitute.
• marshmallow creme – Not your normal meringue ingredient, but this is the marshmallow portion! You’ll need either marshmallow creme (which is what I use) or marshmallow fluff.
• miniature marshmallows – The marshmallow just go on top of the pie.
• coconut – This also just goes on top. I like to use the bigger pieces of unsweetened coconut because I like the way that it looks on the final pie.

How to Make Sweet Potato Pie

1. Partially blind bake the crust.
2. Make the filling by combining the sweet potatoes, butter, sugar, coconut milk, eggs, vanilla, nutmeg, and cinnamon.
3. Pour the filling into the crust and bake until the filling is set.
4. Make the meringue by beating the egg whites and cream of tartar, slowly adding in the sugar, until you have stiff peaks.
5. Fold the marshmallow creme into the egg whites.
6. Spread the meringue on top of the pie, sprinkle with marshmallow and coconut, and bake.
7. Let the pie cool and then refrigerate until set.

Tips and Tricks

• You can mash the potatoes by hand, but I prefer to beat them with a hand mixer to ensure the mixture is smooth.
• When it comes to meringue, my mom taught me an invaluable lesson. She said that when you think you’ve beat it long enough, beat it even longer. After following her advice, I ended up with the best meringue I had ever made before.
• You can store any leftovers in the refrigerator. It is hard to cover because of the meringue but you’ll want to cover it the best that you can. Eat it within a day or two, as it will start to get soggy the longer it sits.
• Love the idea of the pie but not the meringue? The pie can be made without it! Love the idea of the meringue but not the pie? Try this meringue on a pumpkin pie!

More Holiday Pies

Chocolate Cream Pie
Classic Pecan Pie Recipe
Lemon Meringue Pie
Coconut Cream Pie
Pumpkin Cheesecake Pie

Tools Similar to Those Used in This Post:

You should be able to use a regular pie dish, but I like to use a deep dish pie dish so that none of the filling comes out.

You’ll definitely need a mixer to make the meringue. You can use a hand mixer or a stand mixer. The stand mixer is definitely easier, but both will work!

When I’m making pie, I always put my pie dish on a sheet pan so that if it drips or falls, it just lands on the baking sheet instead of in the oven. Also, it makes it easier to get the pie in and out of the oven.

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Sweet Potato Pie with Marshmallow Coconut Meringue

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Author: Deborah Harroun

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Refrigeration Time: 4 hours hours

Total Time: 6 hours 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.

1x2x3x

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

• Preheat the oven to 350ºF. 
• 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.
• In a large bowl, beat together the sweet potatoes, butter, sugar, coconut milk, eggs, vanilla, nutmeg and cinnamon until smooth.
• 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.
• 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.
• 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.
• 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.
• Remove the pie from the oven and allow it to cool for 1 hour, the refrigerate for at least 4 hours but preferably overnight.

Recipe 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.

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 (88%), Polyunsaturated Fat: 7g, Cholesterol: 82mg (27%), Sodium: 258mg (11%), Fiber: 1g (4%), Sugar: 50g (56%)

Keywords: homemade sweet potato pie, sweet potato pie, sweet potato pie recipe