PIE // SWEET POTATO + COCONUT MILK
Portioned for a 9" pie pan
- 325g (2½ cups) all-purpose flour
- ¾ cup (1.5 sticks) unsalted butter
- 1 tsp salt
- 1 tbsp white sugar
- 1 egg, beaten
- 1 large sweet potato
- ½ cup coconut milk
- 2 eggs
- ½ cup (1 stick) unsalted butter
- ⅔ cup white sugar
- 1 tsp vanilla extract
Preheat the oven to 400F.
Measure and sift 325g (2½ cups) of all-purpose flour into a mixing bowl with 1 tsp salt and 1 tbsp sugar. Working quickly, roughly cube ¾ cup (1.5 sticks) of butter and place them at the bottom of a food processor. Pour the flour mixture into the food processor and pulse several times, while drizzling cold water through the feed tube, until it reaches the consistency of coarse, moist sand. Divide the dough into two balls, one larger than the other, proportioned about ⅔ to ⅓. Flatten into discs, wrap with parchment paper, and chill the discs in the fridge for at least 30 minutes. At this point, the dough can also be frozen for later use.
When ready to use, roll out enough crust to cover a 9” pie dish, allowing some of the dough to overlap the edge of the dish. Pre-bake the crust at 400F for 15 minutes. Optionally, paint the rim of the crust with a beaten egg for a deep brown color. If desired, place a generous amount of pie weights (such as dried beans or rice) in an aluminum foil to weigh down the crust as it cooks. The smaller disc of dough can be used for decorating purposes.
Meanwhile, peel and coarsely cube one large sweet potato (approximately 1 lb) and cook in boiling water until the flesh is softened, about 20 minutes. Drain the sweet potatoes and use a stand mixer, immersion blender, or blender to combine the sweet potatoes, ½ cup (1 stick) unsalted butter, ½ cup coconut milk, 2 eggs, ⅔ cup white sugar, and 1 tsp vanilla extract.
Lower the oven temperature to 350F. Gently pour the filling into the pre-baked crust and bake until the filling is set, about 50 minutes to an hour. Check the rim of the crust occasionally to ensure that it is not browning too heavily. If so, cover the pie with aluminum foil as the filling continues to cook. When the filling is set and has puffed off, remove the pie from the oven, cool, and serve.