Coconut-Marshmallow-Cream-Meringue Pie

Ingredients

• 1 9-inch pre-made pie crust
• 1 7-ounce jar of marshmallow cream
• 1 14-ounce can of coconut milk
• 4 egg whites
• 1/2 cup sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350°F. Place pie crust in a 9-inch pie plate and set aside.
2. In a medium bowl, combine marshmallow cream and coconut milk. Mix until completely blended.
3. Pour mixture into the prepared pie crust and spread evenly.
4. In a separate medium bowl, beat the egg whites with a hand mixer until foamy. Add the sugar, cream of tartar, vanilla extract, and salt and continue beating until stiff peaks form.
5. Spread the meringue evenly over the top of the pie. Bake in preheated oven for 30-35 minutes, or until the meringue is golden brown.
6. Remove from oven and cool completely before serving.

Interesting Facts

• This pie is a twist on a classic coconut cream pie.
• Marshmallow cream is made from sugar, corn syrup, and egg whites.
• This pie can be served warm or cold.