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Categories:
flour butter sugar water previously cooked mashed sweet potatoes brown sugar eggs heavy cream ground ginger ground cloves ground nutmeg ground cinnamon orange butter vanilla dark rum egg whites coconut
Viewed: 42 - Published at: 9 years agoIngredients
- 1 cup sifted all-purpose flour
- 1 stick chilled butter, cut into small pieces
- 1/2 teaspoon sugar
- 6 tablespoons ice water
- 2 cups previously cooked mashed sweet potatoes (approximately 1 pound fresh)
- 1/2 cup dark brown sugar
- 2 large whole eggs, room temperature
- 1 cup heavy cream, room temperature
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Grated rind of one medium orange
- 1/4 cup butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/4 cup dark rum
- 2 egg whites
- 1 3-ounce can moist shredded coconut
Method
- 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.
- 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.
