Sweet Potato Coconut Pie with Marshmallow Meringue

Directions

1. In a food processor, combine the flour, salt and ginger; cover and pulse to blend. Add butter and shortening; cover and pulse until mixture resembles coarse crumbs.
2. While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap in plastic and refrigerate for 30 minutes or until easy to handle.
3. Preheat oven to 425°. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute or press edges. Refrigerate until ready to fill.
4. For filling, in a small saucepan, combine the coconut milk, brown sugar and cream cheese. Cook and stir until smooth. Transfer to a large bowl; cool 5 minutes. Whisk in the sweet potatoes, eggs, lemon juice, vanilla, salt and cinnamon. Pour into crust.
5. Bake on lower oven rack for 10-15 minutes. Reduce oven setting to 325°; bake until set, 40-50 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate for at least 3 hours before topping with meringue.
6. For meringue, combine sugar and water in a small saucepan over medium-high heat; using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. When mixture comes to a boil, stop brushing. Cook without stirring until a thermometer reads 240° (soft-ball stage).
7. As sugar mixture cooks, preheat broiler. Beat egg whites and cream of tartar on medium speed until soft peaks form. While beating, gradually drizzle hot sugar mixture over egg whites; continue beating until stiff glossy peaks form.
8. Place marshmallow creme in a separate large bowl; fold in a third of the egg white mixture, then fold in the remaining mixture. If necessary, beat again until stiff glossy peaks form.
9. Spread meringue over pie; broil 4-6 in. from heat until slightly browned, 1-2 minutes. Cool on a wire rack. Store leftovers in the refrigerator.