Coconut-Sweet Potato Pie With Spiced Crust

• 2 medium sweet potatoes, peeled and cut into 1-inch chunks
• 1 13 cups graham cracker crumbs, made from one package graham crackers, which has 9 full cracker sheets
• 1/4 cup shredded unsweetened coconut
• 1/2 cup plus 2 tablespoons sugar
• 1 1/4 teaspoons ground ginger
• 1 1/4 teaspoons ground cinnamon
• 8 tablespoons (1 stick) butter, melted
• 3 eggs
• 1/4 teaspoon ground nutmeg
• Pinch ground cloves
• Large pinch salt
• 1 cup coconut milk

1. Heat oven to 350 degrees.
2. 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.
3. Drain, then rice the potatoes or run them through a food mill.
4. While the potatoes cook, put the graham crackers in a food processor and pulse several times until they are finely ground.
5. 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.
6. Press the mixture into a 9-inch pie dish and bake for about 7 minutes.
7. Remove the crust from the oven and cool.
8. 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.
9. Add the coconut milk and pulse to combine, then add the sweet potatoes and pulse until just smooth.
10. Put the pie plate on a baking sheet.
11. 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.
12. Cool on a rack and serve warm or at room temperature.

sweet potatoes, graham cracker crumbs, unsweetened coconut, sugar, ground ginger, ground cinnamon, butter, eggs, ground nutmeg, ground cloves, salt, coconut milk

Taken from cooking.nytimes.com/recipes/1013361 (may not work)