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1
Make the Piecrust In a food processor, pulse the pastry flour with the cornmeal, salt and sugar.
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2
Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter remaining.
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3
Sprinkle the water on top and pulse until the dough just starts to come together.
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4
Scrape the dough out onto a work surface, gather up the crumbs and pat the dough into a disk.
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5
Wrap in plastic and refrigerate until well chilled, about 1 hour.
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6
Make the Piecrust On a lightly floured work surface, roll out the dough to a 13-inch round, a scant 1/4 inch thick.
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7
Ease the dough into a deep 9-inch glass pie plate.
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8
Trim the overhanging dough to 1 inch and fold it under itself.
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9
Crimp decoratively and chill the crust until firm, about 15 minutes.
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10
Make the Piecrust Preheat the oven to 375.
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11
Line the crust with parchment paper and fill with pie weights or dried beans.
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12
Bake in the lower third of the oven for about 20 minutes, until the crust is barely set.
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13
Remove the parchment and pie weights and bake for 20 minutes longer, until the crust is lightly browned; let cool.
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14
Increase the oven temperature to 400.
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15
Prepare the Filling Poke the sweet potatoes all over with a fork and arrange them on a large, foil-lined baking sheet.
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16
Bake for about 1 hour, until tender.
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17
Let cool completely, then peel and coarsely mash.
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18
Measure out 3 cups of mashed sweet potatoes; reserve the rest for another use.
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19
Prepare the Filling In a food processor, combine the butter with the granulated sugar and puree until smooth.
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20
Add the 3 cups of sweet potato and puree until very smooth.
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21
With the machine on, add the eggs 1 at a time until each is just incorporated.
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22
Add the coconut milk, cinnamon, ginger, salt and cloves and pulse until no streaks remain.
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23
Prepare the Filling Scrape the filling into the cooled piecrust.
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24
Brush the rim with the egg wash and sprinkle turbinado sugar over the crust and filling.
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25
Bake for 45 to 50 minutes, until the filling is just set but slightly jiggly in the center; cover the crust with strips of foil if it gets too dark.
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26
Let the pie cool completely, then cut into wedges and serve with unsweetened whipped cream.
