Sweet Potato Pie with Coconut

You will need one 9" pie crust
1 cup coconut milk
3/4 cup brown sugar, packed
1/4 cup cream cheese, soften
2 cups sweet potatoes, cooked and mashed
3 eggs
2 tsp lemon juice
1 1/2 tsp vanilla
1/4 tsp salt
1/4 tsp cinnamon

IN a saucepan toss in the coconut milk, brown sugar and cream cheese.  Cook until smooth. Transfer to a large bowl then cool for 5 minutes.  Toss in sweet potatoes, eggs, lemon juice, vanilla, salt and cinnamon.  Pour into crust. Bake at 325 for 60 minutes of until a knife inserted comes out clean.

Meringue Top

4 egg whites
 1/4 tsp cream of tarter
1/2 cup sugar
1 jar marshmallow creme
1/4 cup coconut, flaked

In an electric mixer beat egg white and cream of tartar on medium speed until soft peaks are formed.  Gradually beat in the sugar on high until stiff glossy peaks form.  In a large bowl place marshmallow creme slowly fold in egg white mixture.  Spread over hot pie, sprinkle with coconut.  Bake 15 minutes longer or until top is golden brown.  Cool for 1 hour.  Then refrigerate.