Coconut Sweet Potato Pie

For those who fear piecrust, here’s a crust that is pressed into the pan.  It is a rich combination of pastry and coconut.  There is also coconut and coconut milk in the filling. Serves 6.


1 1/3 c. unbleached all-purpose flour

2 Tbsp. sugar

½ tsp. salt

6 Tbsp. butter, cut into pieces

¼ c. sweetened flaked coconut

1 large egg yolk

2 Tbsp. cold water


2 c. cooked mashed sweet potatoes

2 large eggs

1 ¼ c. regular coconut milk

1/3 c. sugar

1 tsp. pure vanilla extract

1 tsp. ground cinnamon

½ tsp. ground ginger

½ tsp. salt

¼ c. sweetened flaked coconut

Preheat oven to 425 degrees F.  To make the crust, combine flour, sugar, and salt in food processor and pulse to mix.  Add the butter and pulse until the mixture resembles coarse crumbs.  Pulse in the coconut.  With the motor running, add the egg yolk and water and process until the mixture forms a ball.  Pat the dough into a 9-inch pie pan.  Make a flute rim at the top edge of the crust.  To make the filling, combine the sweet potatoes, eggs, coconut, milk, sugar, vanilla, cinnamon, ginger, and salt in a food processor and process until smooth.  Pour into the crust.  Sprinkle the coconut over the top.  Bake for 10 min.  Lower the heat to 300 degrees F. and continue to  bake for 50 min., until the filling is firm and set.  Serve warm or cooled.

Recipe from Serving Up the Harvest by Andrea Chesman.


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