Best Sweet Potato Coconut Pie Recipes

SWEET POTATO PIE WITH CANDIED PECANS AND COCONUT

Steps:

• For the crust: Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined. Add half of the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulsing until no pieces are larger than peas. Add 2 tablespoons of the ice water and pulse until combined. Add just enough of the remaining 1 to 2 tablespoons ice water, a little at a time, and pulse until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Refrigerate until firm, at least 1 hour or up to overnight.
• Roll out the dough on a lightly floured surface to an 11-inch circle and fit it into a 9-inch pie plate. Crimp the edges and refrigerate the dough until chilled, about 20 minutes.
• Preheat the oven to 350 degrees F. Prick the bottom and sides of the crust several times with the tines of a fork. Fit a piece of aluminum foil over the crust and fill the foil with pie weights or dry beans. Bake until the edges of the crust are golden, 20 to 25 minutes. Remove the foil and weights, return the crust to the oven and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.
• For the filling: While the crust cools, use a fork to prick the yams all over. Place them on a rimmed baking sheet and roast with the oven still at 350 degrees F until very soft, 45 minutes to 1 hour. Set aside until cool enough to handle. Peel and mash until very smooth; you should have about 2 cups. Transfer the mash to a medium bowl and add the cream, brown sugar, vanilla, allspice, ginger, salt and eggs. Whisk just until smooth. Gently tap the bottom of the bowl a few times to release any air bubbles.
• Pour the filling into the cooled crust and bake until the center of the pie is set and no longer shiny, 1 hour to 1 hour 10 minutes; if the edges of the crust brown too quickly, cover them loosely with foil. Transfer the pie to a wire rack to cool.
• For the topping: Heat the butter in a medium skillet over medium heat until melted. Stir in the brown sugar, vanilla and salt, stirring until the mixture starts to bubble. Stir in the pecans and cook until the nuts are toasted and have absorbed most of the buttery sugar mixture, 3 to 5 minutes. Remove from the heat and gently stir in the coconut. Spoon over the pie and press gently to adhere to the filling. Let stand at least 20 minutes to cool. Serve the pie with whipped cream if desired.

SWEET POTATO PIE, COCONUT, PECAN CHEESECAKE

Steps:

• 1. Sweet potato Mixture 2 sweet potatoes: baked (50 minutes and 375'), peeled, mash. Mix sweet potato mixture in a large bowl with the butter, heavy cream, spices, light brown sugar & vanilla. Mix well, taste to your liking and set aside! Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool.
• 2. Mix the graham cracker crumbs, light brown sugar, granulated sugar, and melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
• 3. To make the cheesecake batter: Raise oven temperature to 450 degrees F. In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, and then add sour cream, flour, and spices. Taste and add spices to your liking.
• 4. Lower speed and fold in sweet potato mixture. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 45 mins or until center is firm.
• 5. Let the cake cool completely in pan on rack for 30 minutes.
• 6. For candied pecans: In a bowl, place pecans, add sugar and butter and Microwave for 30 seconds. Remove from microwave and mix well.
• 7. Toasted Coconut: Place stove to medium heat. In a flat cook pan, place coconut all over pan, add granulated sugar all over the top of the coconut. Simple rotate the coconut until light brown and remove from heat.
• 8. Add pecans and coconut as topping after cheesecake has completely cooled. Serve warm for a creamy sweet potato pie, or cooled for the cheesecake experience.

COCONUT-SWEET POTATO PIE WITH SPICED CRUST

Steps:

• Heat oven to 350 degrees. Put the sweet potatoes in a medium saucepan, add water to cover by about an inch, and bring to a boil; reduce the heat to medium-low and cook until the potatoes are very tender, 12 to 15 minutes. Drain, then rice the potatoes or run them through a food mill.
• While the potatoes cook, put the graham crackers in a food processor and pulse several times until they are finely ground. Add the shredded coconut, 2 tablespoons of the sugar and 1/4 teaspoon each of the ginger and cinnamon, and pulse once or twice; add the melted butter and pulse just to combine. Press the mixture into a 9-inch pie dish and bake for about 7 minutes. Remove the crust from the oven and cool.
• In a food processor, combine the eggs with the remaining sugar, ginger and cinnamon, along with the nutmeg, cloves and salt; pulse until well combined. Add the coconut milk and pulse to combine, then add the sweet potatoes and pulse until just smooth.
• Put the pie plate on a baking sheet. Pour the sweet potato mixture into the crust and bake until the mixture is set on top but still quite moist, 40 to 45 minutes. Cool on a rack and serve warm or at room temperature.

SWEET POTATO COCONUT MERINGUE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 9-inch pie plate with prepared pie pastry.
• Beat sweet potatoes and egg yolks together in a bowl until smooth. Mix milk, 1/2 cup white sugar, coconut, melted butter, salt, nutmeg, and vanilla extract into sweet potato mixture; pour into prepared pie pastry.
• Bake in the preheated oven until pie is set, 35 to 40 minutes.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add 6 tablespoons sugar, beating until meringue is glossy and stiff peaks form. Spread meringue over hot pie. Bake in the oven until meringue is golden brown, 12 to 15 minutes more.

CAZUELA PIE (PUMPKIN, SWEET POTATO AND COCONUT MILK)

Steps:

• Peel sweet potatoes and cut into chunks.
• Place in shallow baking pan in 1/2 inch water.
• Break cinnamon sticks, peel and cut ginger in small pieces, scatter among sweet potato pieces along with cloves and pinch of anise.
• Cover with foil and bake at 350°F for about 30 minutes, until sweet potatoes are easily pierced with a knife.
• Remove sweet potatoes from baking pan and mash.
• Process in blender until smooth.
• Strain the baking liquid, discarding the solids.
• Reserve 1/4 cup liquid, add fresh water if needed.
• If you have too much, simmer the liquid in saucepan on stove until reduced to 1/4 cup.
• Filling:.
• Beat together sweet potato and pumpkin purees until well blended.
• Beat in eggs, melted butter and reserved spice liquid.
• In separate bowl mix together the sugars, flour and salt.
• Add the sugar-flour mix to the pumpkin and stir until well blended.
• Blend in coconut milk.
• Pour filling into prepared pie shell and bake at 350°F for 1- 1.5 hrs or until knife inserted in middle comes out clean.
• If the edges of crust darken too much before filling is cooked cover them with strips of aluminum foil.
• Let pie cool completely before topping.
• Topping:.
• On high speed beat cream and sugar until high peak form.

SWEET POTATO-COCONUT PIE

Steps:

• Preheat oven to 350°F Put the potatoes in a bowl and add the butter, sugar, corn syrup, eggs, milk, salt, nutmeg, and ginger. Mix well.
• Stir in the coconut and pour into the pie shell. Bake for 40 minutes or until set.

COCONUT-CRUSTED SWEET POTATO PIE

Steps:

• Preheat oven to 300°F Mix coconut and butter in a bowl. Press the mixture into a 9-inch pie plate. Bake for 15 minutes, or until golden. Remove crust from the oven and increase heat to 350°F.
• In a food processor, combine mashed sweet potatoes, eggs, tofu, maple syrup, and spices. Puree until smooth. Pour mixture into the coconut crust and bake until the top is dry, about 30 minutes. Check to see if it's ready by inserting a knife into center of pie. If it doesn't come out clean, bake for another 10 to 15 minutes. Cool on a rack; garnish with crystallized ginger when cool, if desired.

PUMPKIN SWEET POTATO AND COCONUT PIE

Steps:

• Preheat oven to 350°F. Combine sweet potatoes, reserved syrup, coconut milk, pumpkin, brown sugar, melted butter, 2 eggs, cinnamon, ginger and allspice in the work bowl of a food processor. Process in pulses until completely smooth, about 1 minute. Line a pie plate with prepared crust and crimp the edges. Note that you will have to roll the crust to be about 1 inch bigger all around if using a 9 1/2-inch pie plate. Fill crust with the filling and even the surface. Bake for 45 minutes. Meanwhile, mix the remaining egg, coconut, corn syrup and vanilla in a mixing bowl until well combined. Spread over the surface of the baked filling. Return to the oven and bake until golden brown, about 40 minutes, until knife inserted near center comes out clean. Cool for at least 1 hour before serving. Servings: 12 Nutritional Information Per Serving: Nutrition Information Per Serving: Calories 250; Total fat 12g; Saturated fat 7g; Cholesterol 60mg; Sodium 125mg; Carbohydrate 35g; Fiber 3g; Protein 4g; Vitamin A 160%DV*; Vitamin C 6%DV*; Calcium 2%DV*; Iron 8%DV* * Daily Value

PUMPKIN, SWEET POTATO AND COCONUT PIE

Steps:

• 1. in medium pan, mix sweet potatoes, cinnamon, cloves, star anise, and ginger with enough water to just cover. Bring to a boil over high heat. Reduce heat and simmer, uncovered, til sweet potatoes are very tender when pierced with a fork or skewer, about 10 minutes. Drain potatoes, reserving boiling liquid. Return potatoes to pot over low heat and toss to dry them a bit. Discard cinnamon, cloves and star anise. Force the warm potatoes through a ricer, food mill, or sieve. Boil liquid, if needed, til it is reduced to 1/4 cup. Let sweet potato mash and the liquid cool separately. The sweet potatoes and spiced liquid can be made up to 3 days ahead and refrigerated.
• 2. Adjust rack to lower half and preheat oven to 350. Whisk together pumpkin and sweet potato puree in large bowl. Whisk in egg, egg yolk, melted butter and reserved spiced liquid. In another bowl, stir together sugars with a whisk til any large lumps of brown sugar are gone. Sift flour and salt over sugars; stir to blend. Add sugar/flour mixture to pumpkin and stir well til no pockets of sugar are visible. Blend in the coconut milk.
• 3. Scrape filling into chilled pie shell; smooth top. Bake for 1 3/4 to 2 hours, turning pie several times so that it bakes evenly. The filling should feel firm, not wobbly, and the point of a thin bladed knife should come out clean when inserted into the center. The edge of the filling will be unevenly cracked. If the edge of the pastry darkens too much before the filling is cooked, cover with a pie shield or strips of foil. Transfer pie to a wire rack and let cool completely before serving with mounds of the lightly sweetened whipped cream
• 4. If you make the sweet potato mash and spiced liquid in advance, bring them to room temperature before proceeding with the recipe. If you have frozen them, thaw them overnight in refrigerator before bringing them to room temperature. If you use a metal pie plate rather than a glass one, the pill will take 10 to 15 minutes less time to bake
• 5. Tender Pie Crust: 3 cups flour 1 tsp. salt 1 cup solid vegetable shortening, chilled and cut into small pieces 1 large egg 2 to 3 Tbsp. ice water, as needed 1 Tbsp. white vinegar Mix flour and salt in large mixing bowl or food processor. Add shortening land cut in with pastry blender or two knives or pulse in food processor, til largest pieces of shortening are about the size of fat peas. Transfer to large mixing bowl if using processor. In small bowl, beat together egg, 2 Tbsp of ice water, and the vinegar. add to the flour mixture. Work the liquid evenly through the dough with tips of your fingers til it can be collected in a rough ball. If the dough is too dry to come together, gradually sprinkle a few drops of the remaining water over it and continue to work gently til it comes together. Cut dough in half and shape each half into a ball. Flatten each ball into a disk and wrap tightly in plastic. Chill for at least 4 hours or up to 3 days. Save 1 disk for another use. About 2 hours before baking, remove dough from refrigerator to allow it to warm up just enough so it won't crack when you roll it. Unwrap dough and roll it between two sheets of wax paper into a round about 12 inches in diameter. Peel off top sheet of paper, Invert 9 inch glass pie plate and center it on the dough. Slide one hand under the bottom sheet of wax paper, position you other hand flat on the pie plate and quickly flip the plate and dough. Peel off the paper and gently press dough down into the plate. With a paring knife, trim dough to within 3/4 inch of the rim. Fold the dough under and crimp edges. Sue the trimmings to patch any cracks or bare spots. Wrap the shell loosely in plastic and chill for at least 2 hours or up to 1 day. Don't cheat on the chilling time before or after rolling the crust. A well chilled crust won't shrink during baking.
• 6. Plus, a well chilled crust is less apt to burn during the long baking time this pie requires. This recipe makes double the pie dough you'll need for the pumpkin pie recipe, so freeze half to use another time.

SWEET POTATO PIE WITH COCONUT

Steps:

• 1. Mix first 9 ingredients. Add milk. Fold in beaten whites. Pour into unbaked pie shell. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake until firm, 30-40 minutes.

SWEET POTATO COCONUT PIE WITH MARSHMALLOW MERINGUE

Steps:

• In a food processor, combine the flour, salt and ginger; cover and pulse to blend. Add butter and shortening; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap in plastic and refrigerate for 30 minutes or until easy to handle., Preheat oven to 425°. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute or press edges. Refrigerate until ready to fill., For filling, in a small saucepan, combine the coconut milk, brown sugar and cream cheese. Cook and stir until smooth. Transfer to a large bowl; cool 5 minutes. Whisk in the sweet potatoes, eggs, lemon juice, vanilla, salt and cinnamon. Pour into crust., Bake on lower oven rack for 10-15 minutes. Reduce oven setting to 325°; bake until set, 40-50 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate for at least 3 hours before topping with meringue., For meringue, combine sugar and water in a small saucepan over medium-high heat; using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. When mixture comes to a boil, stop brushing. Cook without stirring until a thermometer reads 240° (soft-ball stage)., As sugar mixture cooks, preheat broiler. Beat egg whites and cream of tartar on medium speed until soft peaks form. While beating, gradually drizzle hot sugar mixture over egg whites; continue beating until stiff glossy peaks form. , Place marshmallow creme in a separate large bowl; fold in a third of the egg white mixture, then fold in the remaining mixture. If necessary, beat again until stiff glossy peaks form., Spread meringue over pie; broil 4-6 in. from heat until slightly browned, 1-2 minutes. Cool on a wire rack. Store leftovers in the refrigerator.

COCONUT-GINGERSNAP SWEET POTATO PIE

Steps:

• 1. Preheat oven to 400 degrees F. Prick sweet potatoes with a fork and place on a rimmed baking sheet lined with parchment paper. Bake 1 hour or until verty tender. Remove from oven and let cool slightly. Reduce oven temperature to 350 degrees.
• 2. Meanwhile, to make the crust, stir together ground gingersnaps, coconut and butter in a medium bowl until moistened and well combined. Press mixture into and up the sides of a 9-inch pie dish. Bake about 15 minutes or until golden. Let cool slightly.
• 3. To finish the filling, peel roasted potatoes and transfer flesh to the bowl of a food processor. Discard skins. Process until potatoes are pureed. Add coconut milk, brown sugar, eggs, cinnamon, nutmeg and salt and process until evenly combined.
• 4. Pour sweet potato filling into crust and bake about 50 minutes or until just set in the center of the pie. Let cool to room temperature on a wire rack. Serve or chill in refrigerator until ready to serve.

COCONUT-SWEET POTATO PIE

Steps:

• Preheat oven to 400°F. Mix sweet potatoes, sugar, cinnamon, salt, ginger and nutmeg in large bowl until well blended.
• Add eggs, milk and butter; mix well. Stir in 1/2 cup of the coconut. Pour into pastry shell.
• Bake 35 minutes or until knife inserted in center comes out clean. Cool. Top with the whipped topping and remaining 1/2 cup coconut just before serving.

MACADAMIA & COCONUT TOPPING FOR SWEET POTATO PIE

Steps:

• 1. Add milk butter to a small sauce pan. In a small bowl Mix brown sugar with flour, and pour into liquid. Heat slowly over low heat till butter melts and mixture begins to thicken.
• 2. Remove from heat add vanilla, both chopped nuts, & shredded coconut. Stir to combine. Then spread mixture over top of pie, or several pies if desired. Chill till ready to serve.
• 3. You could also try this between cake layers with another type of frosting if desired. I used 2 types of nuts because I wanted to use up the Macadamia nuts left over from making White Chocolate Chip cookies, and there weren't enough so I combined the two nuts. To create this recipe.

SWEET POTATO PIE WITH CANDIED PECANS AND COCONUT

Steps:

• For the crust: Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined. Add half of the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulsing until no pieces are larger than peas. Add 2 tablespoons of the ice water and pulse until combined. Add just enough of the remaining 1 to 2 tablespoons ice water, a little at a time, and pulse until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Refrigerate until firm, at least 1 hour or up to overnight.
• Roll out the dough on a lightly floured surface to an 11-inch circle and fit it into a 9-inch pie plate. Crimp the edges and refrigerate the dough until chilled, about 20 minutes.
• Preheat the oven to 350 degrees F. Prick the bottom and sides of the crust several times with the tines of a fork. Fit a piece of aluminum foil over the crust and fill the foil with pie weights or dry beans. Bake until the edges of the crust are golden, 20 to 25 minutes. Remove the foil and weights, return the crust to the oven and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.
• For the filling: While the crust cools, use a fork to prick the yams all over. Place them on a rimmed baking sheet and roast with the oven still at 350 degrees F until very soft, 45 minutes to 1 hour. Set aside until cool enough to handle. Peel and mash until very smooth; you should have about 2 cups. Transfer the mash to a medium bowl and add the cream, brown sugar, vanilla, allspice, ginger, salt and eggs. Whisk just until smooth. Gently tap the bottom of the bowl a few times to release any air bubbles.
• Pour the filling into the cooled crust and bake until the center of the pie is set and no longer shiny, 1 hour to 1 hour 10 minutes; if the edges of the crust brown too quickly, cover them loosely with foil. Transfer the pie to a wire rack to cool.
• For the topping: Heat the butter in a medium skillet over medium heat until melted. Stir in the brown sugar, vanilla and salt, stirring until the mixture starts to bubble. Stir in the pecans and cook until the nuts are toasted and have absorbed most of the buttery sugar mixture, 3 to 5 minutes. Remove from the heat and gently stir in the coconut. Spoon over the pie and press gently to adhere to the filling. Let stand at least 20 minutes to cool. Serve the pie with whipped cream if desired.