SWEET POTATO PIE Makes 8 servings.
3 tbs water
6 tbs butter
1/4 tsp salt
2 tbs shortening
1/4 tsp ground ginger
1 1/2 cups flour
FILLING---
1/4 tsp cinnamon
1 1/2 tsp vanilla
3 eggs, beaten
1/4 cup cream cheese
1 cup coconut milk
1/4 tsp salt
2 tsp lemon juice
2 cups mashed sweet potatoes
3/4 cup brown sugar
MERINGUE---
1/4 cup flaked coconut
7 oz jar marshmallow creme
1/4 tsp cream of tartar
1/2 cup miniature marshmallows
1/2 cup sugar
4 egg whites
COMBINE flour, salt and ginger, cover pulse to blend. Add butter and shortening cover pulse until mixture resembles coarse crumbs. Add water until moist crumbs form. Shape into a disk, wrap in plastic wrap. Refrigerate 30 min. or until easy to handle. ROLL out pastry to fit a 9" deep dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2" beyond edge of plate, flute edges or decorate with pastry cutouts as desired. Line pastry with double thickness of foil. Fill with dried beans or pie weights. Bake at 425° for 8 min. Remove foil and weights, bake 5 min. longer. Cool. Reduce oven temp to 325°. FOR FILLING---In a saucepan, combine coconut milk, brown sugar and cream cheese. Cook stir until smooth. Transfer to a bowl, cool 5 min. Whisk in sweet potatoes, eggs, lemon juice, vanilla, salt and cinnamon. Pour into crust. Bake 60 min. or until done. Cover edges of crust with foil during last 15 min. FOR MERINGUE---In a bowl, beat egg whites and cream of tartar until soft peaks form. Beat in sugar until stiff glossy peaks form and sugar is dissolved. Place marshmallow creme in a separate bowl, fold in a third of egg white mixture, then fold in remaining egg mixture. Spread meringue over hot filling, sealing edges to crust. Sprinkle with marshmallows and coconut. BAKE 15 min. longer or until top is golden brown. Cool 1 hour. Refrigerate 3 hours before SERVING...
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