Coconut-Sweet Potato Pie With Spiced Crust

Preheat the oven to 350°F (175°C).

In a large mixing bowl, combine the all-purpose flour, granulated sugar, ground cinnamon, ground ginger, and salt for the crust. Add the cold unsalted butter and use a pastry cutter or your hands to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Add the ice water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

In a large pot, boil the sweet potatoes until tender. Drain and let cool slightly.

In a blender or food processor, combine the cooked sweet potatoes, coconut milk, granulated sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt for the filling. Blend until smooth.

Roll out the chilled dough on a lightly floured surface and transfer it to a 9-inch pie dish. Trim the excess dough and crimp the edges.

Pour the sweet potato filling into the pie crust and sprinkle the sweetened shredded coconut on top.

Bake for 50-60 minutes, or until the filling is set and the crust is golden brown.

Remove from the oven and let cool for at least 2 hours before serving.

Serve the coconut-sweet potato pie with spiced crust and enjoy!