Gluten-Free Sweet Potato Pie with Crumb and Coconut Crust
For the crust:
Preheat the oven to 375 degrees
If the grain of the coconut is not fine enough, try pulsing it in a blender or food processor first. This crust works well if the grating is fine, like graham cracker crumbles. Also, the additional working brings out the natural moisture of the coconut.
If using fewer cookies, the crust covers the bottom only. If using more cookies, it will come up the sides. I used few cookies and the filling surprisingly stood alone well with a chewy, crusty base.
3/4 cup agave nectar (can use honey also)
Combine all filling ingredients well in a large stainless steel or non-reactive mixing bowl. The gluten-free filling will be very thick and smooth with the eggs mixed well in the bowl.