Gene Hovis's Coconut Sweet-Potato Pie

Ingredients

The crust:

• 1 cup sifted all-purpose flour
• 1 stick chilled butter, cut into small pieces
• ½ teaspoon sugar
• 6 tablespoons ice water

The filling:

• 2 cups previously cooked mashed sweet potatoes (approximately 1 pound fresh)
• ½ cup dark brown sugar
• 2 large whole eggs, room temperature
• 1 cup heavy cream, room temperature
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• Grated rind of one medium orange
• ¼ cup butter, melted and cooled
• 1 teaspoon vanilla extract
• ¼ cup dark rum
• 2 egg whites
• 1 3-ounce can moist shredded coconut

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    534 calories; 36 grams fat; 24 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 4 grams dietary fiber; 19 grams sugars; 6 grams protein; 132 milligrams cholesterol; 78 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

The crust:

1. Place flour, sugar and chilled butter into the container of a food processor. Using the steel blade, process, turning on and off rapidly, until butter is cut into flour and the mixture is crumbly. Add ice water and process just until dough begins to mass together. Remove dough from processor, gather into a ball and flatten slightly. Flour it lightly. Cover tightly with plastic wrap and refrigerate for 30 mintues.
2. Preheat oven to 425 degrees. Roll out chilled dough on a lightly floured surface into a circle large enough to fit a 9-inch pie plate. Place the dough in the pie plate and prick bottom and sides with the tines of a fork. Grease a piece of tinfoil large enough to cover the bottom and sides of the pie plate. Fill the lined pie plate with weights or dried beans. Place pie plate on rack in lowest third of oven and bake for 10 minutes. Remove the tinfoil and weights and cook for another 7 minutes. Remove and cool.

The filling:

1. Preheat oven to 425 degrees.
2. Place all ingredients except egg whites and shredded coconut into bowl of food processor and process until smooth and creamy. Remove from processor and set aside.
3. In a separate bowl, beat egg whites until they are frothy but not at the soft peak stage. Fold egg whites into sweet-potato mixture. Fold in grated coconut and mix well.
4. Mound the mixture into prebaked pie shell and bake for 45 minutes or until a knife inserted in the center comes out clean. Remove from oven and cool on a rack to room temperature. Can be served warm or chilled with unsweetened whipped cream flavored with rum.

1 hour 45 minutes