Coconut Marshmallow Sweet Potato Pie Recipe For Cozy U.S. Family Gatherings

Why Coconut Marshmallow Sweet Potato Pie Works For Family Gatherings

Coconut marshmallow sweet potato pie takes a familiar holiday favorite and nudges it toward tropical comfort food. The filling stays rooted in classic American sweet potato pie, with warm spices and a smooth texture that feels welcome at Thanksgiving, Christmas, or any cool weather family meal.

At the same time, you get toasted coconut for aroma and gentle chew, plus a marshmallow or meringue topping that feels festive and playful. It looks special on a dessert table, yet it uses common pantry ingredients that are easy to find in most U.S. grocery stores.

This style of pie is also practical for gatherings. You can bake the crust and filling ahead, cool it, and add the topping later. It slices neatly when chilled, and leftovers reheat well if treated gently. Once you understand the basic timing for your oven, it becomes a dependable dessert that home cooks can come back to every year.

What Ingredients Do You Need For Coconut Marshmallow Sweet Potato Pie?

The ingredient list is straightforward. You will use the same core items that appear in many American sweet potato pies, plus shredded coconut and a soft topping. Here is a complete list, broken into components so you can plan your shopping and prep.

Ingredient Table With U.S. And Metric Measures

Component	Ingredient	U.S. measure	Metric measure
Pie crust	All purpose flour	1 1/4 cups	150 g
Pie crust	Fine salt	1/2 teaspoon	3 g
Pie crust	Sugar (optional)	1 tablespoon	12 g
Pie crust	Cold unsalted butter, cubed	8 tablespoons (1 stick)	113 g
Pie crust	Ice water, as needed	3 to 4 tablespoons	45 to 60 ml
Or crust	Prepared 9 inch pie shell	1 shell	1 shell
Sweet potatoes	Orange fleshed sweet potatoes, cooked and mashed	2 cups, packed	about 450 g
Filling	Large eggs	3 eggs	about 150 g total
Filling	Granulated sugar	1/2 cup	100 g
Filling	Packed brown sugar	1/4 cup	50 g
Filling	Melted butter (or coconut oil)	2 tablespoons	28 g
Filling	Evaporated milk or half and half	3/4 cup	180 ml
Filling	Vanilla extract	2 teaspoons	10 ml
Filling	Ground cinnamon	1 teaspoon	2.5 g
Filling	Ground ginger	1/2 teaspoon	1 g
Filling	Ground nutmeg	1/4 teaspoon	0.5 g
Filling	Fine salt	1/4 teaspoon	1.5 g
Coconut	Unsweetened shredded or flaked coconut	1 cup, loosely packed	80 g
Coconut in filling	Toasted coconut for folding in	2/3 cup	about 55 g
Coconut topping	Extra toasted coconut for garnish	1/3 cup	about 25 g
Marshmallow topping	Mini marshmallows	3 cups	about 150 g
Meringue topping (option)	Large egg whites	3 egg whites	about 90 g
Meringue topping (option)	Granulated sugar	1/2 cup	100 g
Meringue topping (option)	Cream of tartar or lemon juice	1/4 teaspoon	1 g

You can make the crust from scratch, or you can use a prepared 9 inch pie shell to save time. The filling proportions stay the same either way. For a deeper dish pan, you may add another 1/2 cup of mashed sweet potatoes and a splash more milk, then extend baking time slightly.

How Do You Cook And Mash Sweet Potatoes For Pie?

Smooth sweet potatoes form the base of this pie, so the way you cook them matters. You want a texture that is soft and mashable, but not watery. There are three common methods.

Roasting whole sweet potatoes

Roasting gives the best flavor and the most reliable texture for pie.

1. Heat the oven to 400°F (about 200°C).
2. Scrub the sweet potatoes and pierce them several times with a fork.
3. Place them on a parchment lined baking sheet to catch any drips.
4. Bake for 45 to 60 minutes, depending on size, until a knife slides through easily.
5. Cool just enough to handle, then peel and scoop the flesh into a bowl.

Roasted sweet potatoes tend to be sweeter and a little drier, which keeps the pie filling from becoming loose.

Steaming or boiling sweet potatoes

If you prefer, you can steam or boil the sweet potatoes. This is faster, but it can introduce more water.

1. Peel and cut the sweet potatoes into chunks of about 1 inch.
2. For boiling, place them in a pot, cover with cold water, add a pinch of salt, and simmer until tender.
3. For steaming, place the chunks in a steamer basket over simmering water and cook until soft.
4. Drain very well, then return to the warm pot and let extra steam escape for a few minutes.

After boiling or steaming, take time to evaporate extra moisture. Set the drained sweet potatoes over low heat and stir briefly so steam can rise off before mashing.

Mashing and cooling

Mash the cooked sweet potatoes until smooth. A potato masher, ricer, or hand mixer on low speed all work. Aim for 2 firmly packed cups, with no chunks. Let the mash cool to room temperature before you mix the filling, so it does not scramble the eggs.

How Do You Toast Coconut Without Burning It?

Toasted coconut is a key flavor in this pie. It should taste nutty and smell fragrant, with a light golden color. It can burn quickly, so staying nearby is important.

Toasting coconut in the oven

This method suits larger batches and gives even color.

1. Heat the oven to 325°F (about 165°C).
2. Spread the shredded or flaked coconut in a thin, even layer on a dry baking sheet.
3. Place the sheet on the center rack.
4. Bake for 5 to 8 minutes, stirring every 2 minutes.

You will see the edges turning light golden first. Stirring helps prevent dark spots. Once the color is even and lightly golden, remove the pan immediately. The coconut will continue to darken slightly from residual heat, so do not wait for a deep brown shade while it is still in the oven.

Transfer the toasted coconut to a cool plate so it stops cooking. Let it cool fully before folding it into the filling, or it can soften and lose texture.

Toasting coconut on the stove top

The stove top method is quick and handy for small amounts.

1. Place a dry, medium skillet over medium heat.
2. Add the coconut in a thin layer.
3. Stir constantly for 3 to 5 minutes until golden and fragrant.

Keep the heat moderate, and do not walk away. If any part looks too dark, quickly turn the heat down and stir more. Once golden, spread it out on a plate to cool.

For this pie, you will fold most of the toasted coconut into the filling for texture and flavor, then reserve some to sprinkle over the topping before serving.

Step By Step Coconut Marshmallow Sweet Potato Pie Recipe

This section walks through the full process from crust to topping. You can make the crust and filling earlier in the day, then handle the marshmallows or meringue close to serving time.

Step 1: How Do You Prepare The Pie Crust?

You can use a homemade crust or a prepared 9 inch shell. For a homemade crust:

1. Stir the flour, salt, and sugar together in a mixing bowl.
2. Cut in the cold butter with a pastry cutter or your fingertips until the mixture has pea sized bits of butter.
3. Sprinkle in ice water, 1 tablespoon at a time, tossing gently until the dough holds together when pressed.
4. Pat the dough into a disk, wrap it, and chill it for at least 30 minutes.
5. On a lightly floured surface, roll the dough into a circle about 12 inches wide.
6. Fit it into a 9 inch pie pan, trim the edges, and crimp or press them down.

Prick the bottom lightly with a fork. Chill the lined pan again while you heat the oven to 375°F (about 190°C).

To blind bake for a slightly crisper crust:

1. Line the chilled crust with parchment and fill it with pie weights or dried beans.
2. Bake for 12 to 15 minutes until the edges are just starting to color.
3. Remove the weights and parchment and bake for 5 more minutes until the bottom looks dry.

Set the crust aside to cool slightly while you prepare the filling.

If using a prepared shell, follow any instructions on the package for partial baking, then continue with the filling.

Step 2: How Do You Mix The Coconut Sweet Potato Filling?

In a large bowl, whisk together the mashed sweet potatoes and both sugars until smooth. Add the melted butter, cooled slightly so it does not cook the eggs.

Then whisk in the eggs one at a time. Add the evaporated milk or half and half, vanilla, spices, and salt. Stir until everything is evenly combined. The filling should be pourable, but not thin like plain milk.

Fold in about 2/3 cup of the cooled toasted coconut, reserving the rest for garnish. Folding instead of beating helps hold some texture, so small pieces of coconut remain distinct in the smooth filling.

If you see small lumps of sweet potato, you can pass the mixture through a fine mesh sieve or blend briefly with an immersion blender. A smoother filling gives a more custard like texture once baked.

Pour the filling into the prepared crust. If the crust is still quite warm, that is fine, as long as it is not hot enough to cook the egg mixture on contact.

Step 3: How Long Should You Bake The Pie Filling?

Bake the pie on the middle rack at 350°F (about 175°C). Place the pie pan on a baking sheet for easier handling and to catch any spills.

Bake for 40 to 50 minutes, checking toward the end. The edges of the filling should look set, while the center should still have a slight jiggle when you gently nudge the pan. A knife inserted near the edge should come out mostly clean, though the very center can still look soft.

If the crust edges brown too quickly, cover them with strips of foil or a pie shield and continue baking.

Avoid overbaking. If the filling is firm all the way across and puffed high, it may cool with cracks. The pie continues to set as it cools, so taking it out while the center still moves a little is key.

Let the baked pie cool on a rack until it is just barely warm before you add marshmallows or meringue. If it is very hot, the topping can melt too fast and slide.

Step 4: How Do You Add Marshmallow Or Meringue Topping Without Scorching It?

You can choose either marshmallows or a simple meringue. Both require only brief high heat.

Marshmallow topping

1. Heat the oven to 400°F (about 200°C), or switch your oven to broil on a low setting if it has one.
2. Scatter mini marshmallows over the cooled or slightly warm pie in an even layer. Leave a small gap around the crust edge so they do not spill over.
3. Place the pie back on the middle or upper rack, depending on your broiler.

If using a 400°F oven, bake for 4 to 6 minutes until the marshmallows are puffed and golden in spots. Watch through the oven door, because they can color quickly.

If using the broiler, place the rack so the top of the pie is several inches below the element. Broil for 1 to 2 minutes, turning the pie once if your broiler heats unevenly. Do not walk away. Once the tops are lightly browned, take the pie out right away.

Meringue topping

For a more traditional pie style, you can use meringue instead of marshmallows.

1. In a clean bowl, beat the egg whites with cream of tartar or lemon juice until soft peaks form.
2. Gradually add the sugar while beating, until stiff, glossy peaks hold.
3. Spread the meringue over the warm pie, sealing it to the crust edges so it does not shrink.

Bake at 350°F (about 175°C) for 8 to 12 minutes, until the peaks are lightly browned. Do not use a very high temperature here, or the outside may brown while the interior stays too soft.

Once the topping is done, cool the pie on a rack until it is close to room temperature. For neat slices, chill the pie for several hours before cutting.

Step 5: How Long Should The Pie Cool Before Serving?

Let the pie rest at room temperature for at least 1 hour, and preferably 2 hours, before slicing. The custard needs this time to finish setting.

For very clean slices, cover the cooled pie and refrigerate it for 4 hours or overnight. Use a sharp, thin knife and wipe it between cuts for tidy wedges.

What Pan Size, Oven Temperature, And Timing Work Best?

Most home cooks use a standard 9 inch pie pan. This size matches the filling quantity listed earlier and gives a good balance of crust and filling.

Standard 9 inch pie pan

For a 9 inch pan:

• Oven temperature for baking the filling: 350°F (about 175°C).
• Typical time: 40 to 50 minutes.
• Position: Center rack for even heat.

The filling depth in a standard pan is usually around 1 1/2 inches. At this depth, the edges set before the center, which is what you want.

Deep dish 9 inch pan

If your pan is deeper, add up to 1/2 cup more mashed sweet potato and a splash more milk to make sure the filling reaches the right height.

• Keep the oven at 350°F (about 175°C).
• Plan on 50 to 60 minutes baking time.
• Check for the same gentle jiggle in the center.

If the top looks too brown while the center still moves like liquid, loosely tent the pie with foil and continue baking until it firms around the edges.

Different size pans

If you use a 10 inch pan, the filling will be shallower, so baking time may drop to around 35 to 40 minutes. Watch closely toward the end.

For smaller pans or tart shells, you can divide the filling and crust. Adjust timing downward, sometimes to 20 to 25 minutes for small tarts. The same visual cues still apply: set edges and a slightly wobbly center.

---

How Sweet Is This Pie, And How Can You Adjust The Sweetness?

This pie includes natural sweetness from roasted sweet potatoes, plus sugar in the filling and sugar in the topping. In most American households, it will taste moderately sweet compared to classic holiday pies.

If you prefer a less sweet dessert, there are several ways to adjust it safely.

• Reduce the granulated sugar in the filling from 1/2 cup to 1/3 cup.
• Keep the brown sugar at 1/4 cup, since it adds flavor as well as sweetness.
• Use unsweetened coconut, rather than sweetened flakes.
• Add a little extra salt, such as an additional pinch, to balance sweetness.

If you like a rich topping but want to hold back on sugar, use meringue rather than marshmallows and keep the sugar in the meringue at 1/3 cup instead of 1/2 cup. The texture will be slightly less glossy but still pleasant.

Another option is to sprinkle only a partial layer of marshmallows, leaving gaps so the pie surface shows through. This reduces the amount of sugar on top without changing the recipe itself.

How Should You Store, Chill, And Reheat Coconut Marshmallow Sweet Potato Pie?

Proper storage keeps the texture safe and pleasant, especially when dairy and eggs are involved.

Room temperature

Because the filling contains eggs and milk, it should not sit at room temperature for long periods after baking. A general guideline is:

• Up to 2 hours at normal room temperature is acceptable for serving.
• After that, cover and refrigerate the pie.

If your kitchen is very cool, such as in late fall, you may stretch that window slightly, but refrigeration is the safest long term storage.

Refrigeration

Once the pie is cool, cover it loosely with plastic wrap or a pie dome. Try not to press the covering directly onto marshmallows or meringue, or it can stick and pull the topping away.

Refrigerated pie keeps good texture for about 3 days. The crust may soften some over time, especially if the pie was not fully cooled before chilling.

Freezing

Freezing works best if you freeze the pie without the marshmallow or meringue topping.

• Bake the crust and filling, cool completely, then wrap the pie tightly in plastic wrap and foil.
• Freeze for up to 1 month.
• Thaw overnight in the refrigerator, unwrap, and let it come closer to room temperature.
• Add the topping and brown it just before serving.

If you freeze a pie with marshmallows, expect the marshmallows to change texture and become a little sticky after thawing.

Reheating without scorching the topping

To serve warm slices, cut them cold, then reheat gently.

For a marshmallow topped pie:

• Place slices on a baking sheet lined with parchment.
• Heat in a 275°F (about 135°C) oven for 8 to 10 minutes, just until warm.

For a meringue topped pie:

• Use a similar low oven, 275 to 300°F, for a short time.

Avoid high temperatures, since the sugar in the topping can scorch quickly. A low, gentle reheating keeps the topping intact while warming the filling.

What Variations Work For Dairy Free Guests Or Different Crust Styles?

Family gatherings often include guests with different needs. This pie adapts fairly easily.

Dairy free version

To keep the filling dairy free:

• Replace butter with an equal amount of refined coconut oil or a neutral vegetable oil.
• Replace evaporated milk or half and half with full fat canned coconut milk or another unsweetened plant based milk.

Canned coconut milk provides the most similar body and richness. Shake or stir the can well so the thick cream and thinner liquid combine before measuring.

Check sweetness after mixing the filling. Coconut milk can taste naturally sweet, so you may choose to reduce the granulated sugar slightly.

For the crust, use a dairy free baking fat or choose a dairy free prepared pie shell.

Alternate crust styles

Several crust options work with this filling.

• Traditional butter crust: flaky and mildly salty, a good contrast to the sweet filling.
• Coconut oil crust: carries the coconut flavor through the whole dessert.
• Graham cracker style crust: gives a crumbly, cookie like base that suits marshmallow topping.
• Nut based crust with ground pecans or almonds: adds extra richness and a slightly rustic feel.

If you choose a crumb crust, pre bake it at 350°F for about 8 to 10 minutes until fragrant before adding the filling. Allow it to cool slightly, then pour in the filling and bake as usual, watching carefully so the edges do not darken too much.

Egg free topping option

If you need to avoid eggs in the topping but still want a soft, browned look, stick with marshmallows and skip meringue. Some marshmallow brands contain egg whites and some do not, so check labels and choose what fits your guests.

How Do You Keep Coconut Marshmallow Sweet Potato Pie From Cracking Or Sinking?

Cracks, sinking, or soggy crust can happen with custard pies. Understanding why helps you prevent problems.

Why does a sweet potato pie crack on top?

Cracking usually comes from overbaking or from baking at too high a temperature. When the filling cooks too hard, it sets firmly, then contracts as it cools and pulls apart.

To avoid this:

• Bake at a steady 350°F, not higher.
• Remove the pie while the center still has a gentle wobble.
• Let it cool slowly at room temperature, away from drafts.

Small, fine lines will often be covered by the marshmallow or meringue topping, so they are mostly a visual concern.

Why is the crust soggy or pale?

A soggy crust often means the bottom did not bake enough before the filling was added, or the filling was very wet. Helpful steps include:

• Blind bake the crust until the bottom looks dry and just starting to color.
• Use roasted or well drained sweet potatoes so you are not adding extra water.
• Bake the filled pie on a preheated baking sheet, which transfers heat quickly to the bottom.

If the crust edges look too pale while the filling is done, you can use the broiler briefly, but watch closely so the topping does not scorch.

Why does the marshmallow topping scorch?

Marshmallows brown fast because they contain sugar on the surface. Scorching happens when they are placed too close to the broiler or left unattended.

To prevent this:

• Place the oven rack a few inches below the broiler element.
• Use low broil if your oven offers the option.
• Stay at the oven door and check every 20 to 30 seconds.

It is better to accept a light, patchy golden color than to chase a very dark toast and risk burning.

Why is the center of the pie loose or wet?

If the center is still liquid after the recommended time, your oven may run cool, or the filling may be deeper than normal.

• Check oven temperature with an oven thermometer if you suspect this.
• Bake longer in 5 to 10 minute increments, with a piece of foil over the top if needed to prevent extra browning.
• Look for a slight jiggle only in the very center, not in the outer ring of filling.

Once the pie cools and chills, the center will firm further. If it is only a little soft when you turn off the oven, you will likely get a good set after cooling.

Quick Answers To Common Coconut Marshmallow Sweet Potato Pie Questions

What size pan should I use for coconut marshmallow sweet potato pie?
A standard 9 inch pie pan suits the listed ingredient amounts, with baking time around 40 to 50 minutes at 350°F.

How do I keep the marshmallows from burning on top?
Add marshmallows only after the filling has baked, then brown them briefly under low broil or in a 400°F oven while watching constantly.

Can I make coconut marshmallow sweet potato pie ahead of time?
Yes. You can bake the crust and filling a day in advance, refrigerate the pie, then add and brown the topping on the day you plan to serve it.

How should I store leftovers?
Cool the pie, cover it loosely, and refrigerate it for up to 3 days. Reheat slices gently in a low oven so the topping does not scorch.

Can I make this pie dairy free?
You can replace butter with coconut oil and use canned coconut milk or another unsweetened plant based milk instead of evaporated milk or half and half, while keeping the same general method and timing.