Sweet Potato Pie with a Toasted Coconut Crust

Sweet Potato Pie with a Toasted Coconut Crust

Rewritten Article:

Want a scrumptious dessert that's not just for Thanksgiving? Look no further than this to-die-for Sweet Potato Pie from Detroit's delightful Sister Pie. This pie is ideal for the chilly fall and winter months when pie-appropriate produce is scarce, but root vegetables are at their prime. And what makes this pie extra special is its creamy, coconut milk-infused filling that's sweetened with brown sugar and cardamom, with a generous border of crunchy toasted coconut flakes for added texture. top it off with a golden, flaky pie crust, and you've got a winner.

So, don't miss out on Sister Pie's incredible Salted Maple Pie recipe or our own Pecan Sweet Potato Pie twist on the classic.

• Yield: 1 9-inch pie
• Total: 2 hr 30 min
• Active: 1 hr

Ingredients (16)

For blind baking the crust:

• 1 9-inch pie crust, crimped and refrigerated for at least 15 minutes
• Aluminum foil
• 1 1/2 pounds dried beans
• 1 egg, beaten

For filling the pie:

• 1 pound sweet potatoes
• 2 tablespoons (1/4 stick) unsalted butter, melted and cooled
• 3/4 cup packed light brown sugar
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon kosher salt
• 2 tablespoons fine yellow cornmeal
• 1/2 cup canned coconut milk
• 1/4 cup heavy cream, at room temperature
• 6 large egg yolks, at room temperature
• 1 pre-baked 9-inch pie crust made with All-Butter Pie Dough or store-bought pie crust (if using store-bought, follow the instructions below)
• 1 large egg, beaten
• 1/2 cup toasted large coconut flakes

Instructions

Pre-Baking the Store-Bought Pie Crust: (If not using All-Butter Pie Dough)

1. Preheat oven to 450°F.
2. Roll out the store-bought pie crust to about 1/8-inch thickness. Transfer it to a 9-inch pie dish. Trim excess dough, and crimp the edges. Chill it in the fridge for 30 minutes.
3. Line the chilled pie crust with aluminum foil and fill it with dried beans. Bake for 15 minutes, then remove the foil and beans and bake for an additional 5 minutes, or until the crust is golden brown. Let the crust cool before filling and baking with the sweet potato filling.

Filling and Baking the Pie:

1. Roast the sweet potatoes: Preheat your oven to 425°F. Pierce the sweet potatoes a few times with a fork, and place them on a baking sheet. Bake for 40-60 minutes, or until you can mash the sweet potatoes easily with a fork. Remove from oven, let cool, and remove the skin.
2. Lower the oven temperature to 325°F. Line a baking sheet with parchment paper.
3. In a large bowl, combine the mashed sweet potatoes, brown sugar, cardamom, salt, cornmeal, coconut milk, cream, and egg yolks. Mix well.
4. Brush the edges of the pre-baked pie crust with beaten egg. Pour the sweet potato mixture into the pie crust and spread it out evenly. Brush the top of the pie with the remaining beaten egg. Sprinkle the toasted coconut flakes on top.
5. Bake the pie for 45-55 minutes, or until the crust is golden brown and the filling is set. Let the pie cool for 15 minutes before serving.

This delightful Sweet Potato Pie should satisfy your cravings for a cozy, comforting dessert all season long. Enjoy!

1. This recipe yields one 9-inch Sweet Potato Pie, a unique dessert that's not exclusive to Thanksgiving, especially when uncategorized recipes are of interest.
2. The pie's special feature is its creamy filling, infused with coconut milk, sweetened with brown sugar and cardamom, and tenderized with toasted coconut flakes for texture.
3. To ensure the pie's optimal texture and taste, follow the provided instructions for pre-baking the pie crust and preparing the sweet potato filling.
4. By exposing yourself to this scrumptious Sweet Potato Pie recipe, you'll have a nutritious and ready-to-serve dessert that's perfect for fall and winter evenings.

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