Coconut Sweet Potato Pie

Name: Coconut Sweet Potato Pie
Yield: Yield: 8 Servings.
Cuisine: United States
Ingredients: ¼ cup dark rum; 2 egg whites; ¼ pound chilled butter, cut into small pieces; 1 cup sifted flour; 1 can (3 ounces) moist shredded coconut; ½ teaspoon ground cloves; 4 tablespoons butter, melted and cooled; 1 teaspoon pure vanilla extract; ½ teaspoon ground cinnamon; Grated rind of 1 orange; 2 cups mashed cooked sweet potatoes (approximately 1 pound fresh); 2 eggs, at room temperature; 1 cup heavy cream, at room temperature; ½ cup dark brown sugar; ½ teaspoon ground ginger; ½ teaspoon ground nutmeg; 6 tablespoons ice water; ½ teaspoon granulated sugar

Preparation info

Yield:
8
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

The Crust

1 cup sifted flour
¼ pound chilled butter, cut into small pieces
½

Americas
United States
Dessert
Vegetarian

Method

Place flour, chilled butter, and granulated sugar into the container of a food processor. Process, turning on and off rapidly, until butter is cut into flour and the mixture is crumbly. Add ice water and process just until the dough begins to hold together. Remove the dough from processor, gather it into a ball, and flatten it slightly. Flour it lightly. Cover with plastic