Yam Pie with Candied Pecans and Coconut Filling

Ingredients:

Cake

• 1 and 1/4 cups of premium flour + extra for working with the dough
• 1 teaspoon granulated sugar
• 0.5 tsp salt
• 1/4 tsp baking powder
• 110 g chilled butter, cut into small pieces
• 3-4 tablespoons of ice water

Filling

• 700 g of pomegranate yams or sweet potatoes (about 3 medium tubers)
• 3/4 cup heavy cream
• 2/3 cup firmly packed light brown sugar
• 1 teaspoon natural vanilla extract
• 0.5 tsp ground allspice
• 0.5 tsp ground ginger
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten

Topping

• 2 tablespoons butter
• 2 tablespoons firmly packed light brown sugar
• 0.5 tsp natural vanilla extract
• A pinch of coarse salt
• 1 cup pecans, coarsely chopped
• 0.5 cup sweet coconut flakes
• Whipped cream for serving, optional

Preparation:

1. Cake:
   
   In a food processor, combine the flour, sugar, salt, and baking powder. Add half the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulse until the mixture forms pea-sized pieces. Add 2 tablespoons of ice water and pulse until smooth.
2. Add enough of the remaining 1-2 tablespoons of ice water, a little at a time, and mix until the dough is smooth and does not stick together when pressed.
3. Place the dough on a large sheet of plastic wrap, form it into a disk, and wrap it tightly. Refrigerate the dough until completely set, at least 1 hour or overnight.
4. On a lightly floured work surface, roll the dough out to a 32cm diameter and line a 22cm pie pan. Fold the edges in and refrigerate the dough to set, about 20 minutes.
5. Preheat oven to 350°F (175°C). Prick the bottom and sides of the dough several times with the tines of a fork. Cover the crust with foil and fill with pie weights or dried beans. Bake until the edges are golden brown, 20-25 minutes. Remove the foil and weights, return the crust to the oven, and continue baking until light golden brown and matte, another 10-15 minutes. Let cool completely.
6. Filling:
   
   While the crust is cooling, pierce the sweet potatoes all over with a fork. Place them on a rimmed baking sheet and bake in the oven at 350°F (175°C) until tender, 45 minutes to 1 hour. Set aside until the sweet potatoes are cool enough to handle. Peel and mash until smooth; you should have about 2 cups of puree.
7. Place the sweet potatoes in a medium bowl and add the cream, brown sugar, vanilla, allspice, ginger, salt, and eggs. Whisk until smooth. Gently tap the bowl on the counter a few times to release any air bubbles.
   
   
   When preparing the pie filling, be sure to whisk the batter just until the ingredients are combined. Avoid over-whipping to avoid introducing excess air, which will cause the filling to puff up or crack during baking.
8. Spoon the filling into the cooled crust and bake until the center is set and no longer shiny, 1 hour to 1 hour 10 minutes; if the edges of the crust are browning, cover them loosely with foil. Transfer the pie to a wire rack to cool.
9. Topping:
   
   In a medium skillet over medium heat, melt the butter until melted. Add the brown sugar, vanilla extract, and salt, stirring until the mixture begins to bubble. Add the pecans and cook until the nuts are toasted and have absorbed most of the butter-sugar mixture, 3-5 minutes. Remove from heat and carefully stir in the coconut.
10. Spoon the topping onto the pie and press gently to adhere. Let the pie cool for at least 20 minutes. Serve with whipped cream, if desired.