Preheat the oven to 350 degrees.
Grease the bottom and sides of a 9" pie pan with coconut oil.
Mix all the crust ingredients in a large bowl then transfer them to the prepared pie pan.
Wet your hands lightly to prevent the crust
from sticking to them then press the crust into the pan,
making sure it is even on the sides and bottom.
Bake the crust in the preheated oven for 10 minutes.
When you remove it from the oven, the crust will have puffed up and be light golden brown.
Use the back of a spoon to gently push the crust down so there is room for the filling.
For the filling:
Bring a medium sized pot of water to a boil.
Add the purple yams and boil for 10 minutes, or until the yams can be pierced with a fork.
Drain the yams then put them in a high-powered blender or food processor.
Add the rest of the pie filling ingredients and blend on high until everything is smooth and creamy.
Pour the pie filling into the baked pie shell and smooth out the top.
Bake in the preheated oven for 45 minutes, or until the pie has set but still has some jiggle in the middle.
Remove the pie from the oven and let it cool completely before serving it.
For the coconut whipped cream:
Set the can of coconut milk in the fridge for at least 1 hour, but preferably overnight.
You want the cream and the milk to separate, and this is easier if it is very cold.
Separate the hard cream from the watery milk. Put the cream in a large bowl and add the powdered sugar.
Using electric beaters, beat the cream for 2-3 minutes.
It won't form stiff peaks like regular whipped cream, but it will be stiff enough to dollop.
This amount of sweetness is perfect for me.
Taste the pie filling before you add it to the crust and, if you'd like it a little sweeter,
add some more maple syrup or some sugar.