Vegan Sweet Potato Pie with Coconut Milk

Method

1. For the crust: In a food processor, combine the flour, sugar, and salt. Pulse 2–3 times to mix. Add the frozen cubed vegan butter and pulse 7–8 times until the mixture looks like coarse crumbs. Slowly add the ice water, pulsing until a dough ball forms.
2. Turn the dough onto a sheet of plastic wrap. Shape it into a ball, then flatten into a disc. Wrap tightly and refrigerate for at least 30 minutes.
3. Lightly flour a clean surface. Unwrap the chilled disc, place it on the floured surface, and sprinkle a little more flour on top. Place a sheet of wax paper over the dough and roll it out into a 12-inch (30 cm) circle. Transfer the dough to a 10-inch (25 cm) pie plate, pressing gently to fit. Trim any excess dough and crimp the edges if you like. Prick the bottom of the crust several times with a fork, then place in the freezer for about 5 minutes.
4. Preheat the oven to 400°F. Put the sweet potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 20 minutes. Drain, spread them out on a flat surface, and let them dry completely.
5. In a food processor (or a stand mixer, or by hand with a whisk and bowl), combine the cooked sweet potatoes with the coconut milk (use only the hardened cream), brown sugar, vanilla, cinnamon, ginger, nutmeg, salt, and cornstarch. Process until smooth, about 10 seconds.
6. Pour the filling into the prepared crust and smooth the top. Bake at 400°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 35–40 minutes, until the edges are set and the center is still slightly jiggly.
7. Let the pie cool completely on a wire rack, about 1 hour. Serve at room temperature, or refrigerate for at least 4 hours before serving chilled.