π - Sweet Potato Pie (Using Coconut Sugar) with Marshmallow Meringue Topping in A "Sugar Cookie" Crust

Last night, my husband asked me, "What are you baking tomorrow?"
I was like:

(image found at: http://galleryhip.com/huh?-cat.html)

First I thought he was referring to my nephew's birthday, since he turned one year old today. But then I realized it: Pi Day. I figured it was a good excuse to make the sweet potato pie I didn't get around to making over the holidays.

The pie (Sweet Potato Pie with Marshmallow Meringue Topping) called for a graham cracker crust, but I hate graham cracker crust. I decided to make something like this sugar-cookie-esque crust instead.

In true Sarha fashion, I changed up the recipes.

Sweet Potato Pie (Using Coconut Sugar) with Marshmallow Meringue Topping in A "Sugar Cookie" Crust

Ingredients:

Crust: 3 large eggs 3 tablespoons white sugar 1 pinch salt 1 cup all-purpose flour ½ cup organic coconut flour ½ cup butter, cut into pieces

Sweet Potato Pie Filling: 3 cups canned sweet potatoes, drained and mashed 1 cup coconut palm sugar 1 cup whipping cream 3 large eggs 1 teaspoon vanilla extract 3/4 teaspoon ground cinnamon 1/4 teaspoon salt

Meringue Topping: 2 cups miniature marshmallows 1 tablespoon milk 2 egg whites 1/4 cup white sugar 1/2 teaspoon vanilla extract 1/4 teaspoon salt

Directions:

1.            Preheat oven to 400 degrees F. Grease a 9-inch pie pan.

2.            In a small bowl, mix the eggs and sugar together. In a separate bowl, combine salt and flours. Cut in butter. Stir in egg mixture, then knead dough into a smooth ball.

3.            Press the dough into the pie pan. Prick edges with a fork.

4.            Bake in oven for 20 minutes. (While it's baking, you can begin preparing the pie filling.)

5.            To make the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the coconut palm sugar, whipping cream, eggs, vanilla, cinnamon, and salt until smooth and evenly blended. Pour the sweet potato mixture into the baked sugar cookie crust.

6.            Bake the pie in the 400 degree F oven until the center is set, about 45 minutes. Remove from oven and cool on a rack.

7.            To make the marshmallow meringue, place the egg whites in a 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. Set aside.

8.            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.

10.            Gently fold the egg white mixture into the marshmallow mixture, and spread over the top of the pie. If your pan is shallow, consider placing the pan on top of a foil-lined baking sheet to catch any dripping meringue.

11.            Return the pie to the oven and cook until the meringue is toasted, 5 to 10 minutes.

My pan was way too shallow, so I didn't get to add all the meringue, and a lot spilled over the edges. Oops.

Be careful when covering the pie for storage – plastic wrap and foil will stick to the meringue!

If you don't like marshmallow, the pie would still be tasty without the meringue.

My husband loved this, which means the recipe wasn't overly sweet or "whole grain" tasting. He didn't suspect the coconut flour or coconut sugar. But hey, even if the coconut were obvious, coconut goes really well with sweet potatoes!