Coconut Cream White Sweet Potato Pie
Coconut Cream White Sweet Potato Pie
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the White Sweet Potato Filling
- 2 pounds white sweet potatoes, peeled and cubed
- 1 cup full-fat coconut cream, chilled, thick cream only
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Coconut Cream Topping (Optional)
- 1/2 cup full-fat coconut cream, chilled overnight, thick cream only
- 2 tablespoons powdered sugar
- 1/4 cup toasted coconut flakes, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate.
⏱️ 5 min•🌡️ 350
- 2
Prepare the crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted unsalted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom and up the sides of the prepared pie plate.
⏱️ 5 min
- 3
Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
⏱️ 10 min•🌡️ 350
- 4
Prepare the sweet potatoes: Place the peeled and cubed white sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until very tender. Alternatively, steam them until tender. Drain well and mash thoroughly with a potato masher or process in a food processor until smooth. You should have about 2 cups of mashed sweet potatoes.
⏱️ 25 min
- 5
Prepare the filling: In a large bowl, combine the mashed white sweet potatoes, 1 cup of chilled coconut cream (scooping only the thick cream from the top of the can), light brown sugar, large eggs, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix until all ingredients are well combined and the filling is smooth.
⏱️ 10 min
- 6
Pour the sweet potato filling into the pre-baked graham cracker crust. Smooth the top with a spatula.
⏱️ 2 min
- 7
Bake the pie for 45-50 minutes, or until the center is mostly set with a slight jiggle. A knife inserted near the center should come out mostly clean. If the crust edges start to brown too much, you can cover them with foil.
⏱️ 50 min•🌡️ 350
- 8
Remove the pie from the oven and let it cool completely on a wire rack, then refrigerate for at least 2 hours to allow it to fully set. This step is crucial for a firm pie.
⏱️ 120 min
- 9
Prepare the coconut cream topping (optional): Scoop the remaining 1/2 cup of thick, chilled coconut cream into a cold mixing bowl. Add the powdered sugar. Using an electric mixer, beat on high speed until light and fluffy, resembling whipped cream.
⏱️ 5 min
- 10
Serve slices of the chilled pie, topped with a dollop of whipped coconut cream and a sprinkle of toasted coconut flakes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Cream White Sweet Potato Pie
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the White Sweet Potato Filling
- 2 pounds white sweet potatoes, peeled and cubed
- 1 cup full-fat coconut cream, chilled, thick cream only
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Coconut Cream Topping (Optional)
- 1/2 cup full-fat coconut cream, chilled overnight, thick cream only
- 2 tablespoons powdered sugar
- 1/4 cup toasted coconut flakes, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate.
⏱️ 5 min•🌡️ 350 - 2
Prepare the crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted unsalted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom and up the sides of the prepared pie plate.
⏱️ 5 min - 3
Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
⏱️ 10 min•🌡️ 350 - 4
Prepare the sweet potatoes: Place the peeled and cubed white sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until very tender. Alternatively, steam them until tender. Drain well and mash thoroughly with a potato masher or process in a food processor until smooth. You should have about 2 cups of mashed sweet potatoes.
⏱️ 25 min - 5
Prepare the filling: In a large bowl, combine the mashed white sweet potatoes, 1 cup of chilled coconut cream (scooping only the thick cream from the top of the can), light brown sugar, large eggs, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix until all ingredients are well combined and the filling is smooth.
⏱️ 10 min - 6
Pour the sweet potato filling into the pre-baked graham cracker crust. Smooth the top with a spatula.
⏱️ 2 min - 7
Bake the pie for 45-50 minutes, or until the center is mostly set with a slight jiggle. A knife inserted near the center should come out mostly clean. If the crust edges start to brown too much, you can cover them with foil.
⏱️ 50 min•🌡️ 350 - 8
Remove the pie from the oven and let it cool completely on a wire rack, then refrigerate for at least 2 hours to allow it to fully set. This step is crucial for a firm pie.
⏱️ 120 min - 9
Prepare the coconut cream topping (optional): Scoop the remaining 1/2 cup of thick, chilled coconut cream into a cold mixing bowl. Add the powdered sugar. Using an electric mixer, beat on high speed until light and fluffy, resembling whipped cream.
⏱️ 5 min - 10
Serve slices of the chilled pie, topped with a dollop of whipped coconut cream and a sprinkle of toasted coconut flakes.
⏱️ 1 min