Sweet Potato Pie

Yields: 8 Servings Difficulty: Medium Prep Time: 2 Hr 30 Mins Cook Time: 1 Hr 10 Mins Total Time: 3 Hr 40 Mins

Sweet Potato Pie is a classic addition to any southern Thanksgiving Day supper! Or, any meal, for that matter! The flaky, golden pie crust, with the silky, fall-flavored, sweet potato filling will keep the tradition alive. This delicious dessert will be loved by all!

Ingredients

0/13 Ingredients
Adjust Servings
    Crust
  • Filling
  • Topping

Instructions

0/64 Instructions
    Crust
  • Pre-measure all ingredients.
  • In a medium bowl, sift flour and salt, together.
  • Using the rubbing method (Fraisage), mix in chilled butter into the flour mixture, until the dough looks like course lumps.
  • Inside the bowl, make a "well" in the center of the dough.
  • Pour only he water into the center of the "well".
  • Using a plastic dough scraper, mix ingredients together.
  • Dump onto lightly floured surface.
  • Pull dough together.
  • Half the dough with your hands and put one half on top of the other half and press down. Note: Your are encouraging more layers with this step.
  • Press down and form into a disc.
  • Wrap dough tightly in plastic.
  • Place in refrigerator for 4-24 hours. Note: This gives the dough time to rest.
  • After the dough has rested, remove from refrigerator and plastic wrap.
  • Pre-heat oven to 425 degrees.
  • Lightly dust your work surface with flour.
  • Place dough on dusted surface and cut dough in half. Note: If you fo not need 2 pie crusts or a top crust, place the unused half back in the plastic wrap and refrigerate for up to 2 days. If it will be longer than 2 days, freeze the dough for later use.
  • Dust a rolling pin with flour.
  • Begin to roll the pie dough into a circular shape. Rotating dough a half turn after each roll. Note: If dough is sticking to the rolling pin or counter top, add a small amount of flour to these surfaces, and continue.
  • If dough gets too warm, refrigerate for 5 minutes, remove and continue rolling out.
  • Roll dough to 1/4" thick.
  • Place rolling pin at one end of the dough edge.
  • Pick up edge of dough and wrap over top of the rolling pin. Continue to roll pin, so that the dough is completely wrapped around it. Note: This is to prevent the dough from tearing, during transfer.
  • Pick up rolling pin on either side and transfer dough to pie plate.
  • Starting at the edge of pie plate furthest away from you, lay dough edge over the plate edge, so dough slightly hangs over the side.
  • Continue to lay the dough over the pie plate, by continuously rolling the pin toward you.
  • Gently press dough into the plate by using one hand to lift outer edges of dough, while using the other to lightly press the dough into the plate.
  • With a paring knife, cut the excess over-hang of dough along the outside edge of the pie plate.
  • If desired, egg wash the edges of the pie crust for a shiny, golden brown color.
  • Line inside of pie plate (over the dough), with parchment paper, with a layer of foil on top.
  • Fill the foiled surface with pie weights/beans.
  • Place in pre-heated oven and blind bake for 15 minutes.
  • After 15 minutes, remove paper, foil and beans from pan and "dock" (poke with a fork) the bottom of the pie crust.
  • Wrap crust edges in foil or use a pie shield, in order to prevent the top edges from burning.
  • Bake for 15 minutes longer. Note: This "drys out" the crust, so as to not have a soggy crust in the finished product.
  • Let cool completely.
  • Filling
  • Pre-heat oven to 400 degrees.
  • Wash potatos and cut ends off.
  • Pierce potatoes with fork.
  • Rub down with butter.
  • Place on lined baking sheet.
  • Bake until fork pokes throughout potato with no resistance.
  • Let cool.
  • Deskin potatoes.
  • Place bare potatoes in a large bowl.
  • Using a hand mixer, beat potatoes on high speed, until smooth.
  • Pour through fine, mesh sieve. Note: This will ensure a lump-free base and extract fibrous hairs, within the potatoes.
  • Place mashed potatoes back into large bowl.
  • Add eggs, one at a time. Beating well between each one.
  • Add sugar, cinnamon and nutmeg. Beat well.
  • Add in vanilla and cream. Beat until light and fluffy. Note: It should resemble cake batter.
  • Pour batter into prepared pie crust.
  • Level custard mixture.
  • Pre-heat oven to 350 degrees.
  • Note: If desired, use the dough scraps for shape cut-outs and place on top of raw pie and brush with egg wash.
  • Move top rack to the upper, bottom-half of the oven. Note: This is to prevent over browning of the crust and cracking in the custard.
  • Cover edges of pie crust with foil/pie shield.
  • Place pie in oven, on top rack.
  • Bake for 40 minutes. Note: The edges of the custard should be set, with a slightly jiggly center.
  • Remove from oven and let cool completely on wire rack.
  • When ready to serve, garnish with flavored whipped cream. Or, cover with a toasted, sugared pecan topping.
  • Refrigerate for up to 3 days, or cover will and leave on counter top for 2 days.
  • Topping
  • In the bowl of a stand mixer, whip cream to stiff peaks using the wire whisk attachment.
  • Beat in bourbon. Note: DO NOT over whip.
  • Put cream in pastry bag with a 1M tip and garnish pie with topping.

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