Sweet Potato Pie

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!

• Difficulty: Medium
• Category: Alcoholic, Dessert, Vegetarian
• Cuisine: American
• Cooking Method: Bake

Ingredients

Crust

• 3 cup all-purpose flour (500g baker's measure)
• 3 stick unsalted butter (350g baker's measure)
• 2/3 cup ice water (150g baker's measure)
• 1 3/4 tsp salt (10g baker's measure)

Filling

• 2 lb sweet potatoes (908g baker's measure)
• 1 cup dark brown sugar (200g baker's measure)
• 2 eggs (124g baker's measure)
• 1 egg yolk (18g baker's measure)
• 1/2 tsp cinnamon (1g baker's measure)
• 1/4 tsp nutmeg (1g baker's measure)

Topping

• 1 cup heavy whipping cream (240g baker's measure)
• 1 tbsp bourbon (13g baker's measure)
• 1 tsp vanilla bean paste (4g baker's measure)

Instructions

Crust

1. Pre-measure all ingredients.
2. In a medium bowl, sift flour and salt, together.
3. Using the rubbing method (Fraisage), mix in chilled butter into the flour mixture, until the dough looks like course lumps.
4. Inside the bowl, make a "well" in the center of the dough.
5. Pour only he water into the center of the "well".
6. Using a plastic dough scraper, mix ingredients together.
7. Dump onto lightly floured surface.
8. Pull dough together.
9. 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.
10. Press down and form into a disc.
11. Wrap dough tightly in plastic.
12. Place in refrigerator for 4-24 hours. Note: This gives the dough time to rest.
13. After the dough has rested, remove from refrigerator and plastic wrap.
14. Pre-heat oven to 425 degrees.
15. Lightly dust your work surface with flour.
16. 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.
17. Dust a rolling pin with flour.
18. 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.
19. If dough gets too warm, refrigerate for 5 minutes, remove and continue rolling out.
20. Roll dough to 1/4" thick.
21. Place rolling pin at one end of the dough edge.
22. 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.
23. Pick up rolling pin on either side and transfer dough to pie plate.
24. 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.
25. Continue to lay the dough over the pie plate, by continuously rolling the pin toward you.
26. 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.
27. With a paring knife, cut the excess over-hang of dough along the outside edge of the pie plate.
28. If desired, egg wash the edges of the pie crust for a shiny, golden brown color.
29. Line inside of pie plate (over the dough), with parchment paper, with a layer of foil on top.
30. Fill the foiled surface with pie weights/beans.
31. Place in pre-heated oven and blind bake for 15 minutes.
32. After 15 minutes, remove paper, foil and beans from pan and "dock" (poke with a fork) the bottom of the pie crust.
33. Wrap crust edges in foil or use a pie shield, in order to prevent the top edges from burning.
34. Bake for 15 minutes longer. Note: This "drys out" the crust, so as to not have a soggy crust in the finished product.
35. Let cool completely.

Filling

36. Pre-heat oven to 400 degrees.
37. Wash potatos and cut ends off.
38. Pierce potatoes with fork.
39. Rub down with butter.
40. Place on lined baking sheet.
41. Bake until fork pokes throughout potato with no resistance.
42. Let cool.
43. Deskin potatoes.
44. Place bare potatoes in a large bowl.
45. Using a hand mixer, beat potatoes on high speed, until smooth.
46. Pour through fine, mesh sieve. Note: This will ensure a lump-free base and extract fibrous hairs, within the potatoes.
47. Place mashed potatoes back into large bowl.
48. Add eggs, one at a time. Beating well between each one.
49. Add sugar, cinnamon and nutmeg. Beat well.
50. Add in vanilla and cream. Beat until light and fluffy. Note: It should resemble cake batter.
51. Pour batter into prepared pie crust.
52. Level custard mixture.
53. Pre-heat oven to 350 degrees.
54. Note: If desired, use the dough scraps for shape cut-outs and place on top of raw pie and brush with egg wash.
55. 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.
56. Cover edges of pie crust with foil/pie shield.
57. Place pie in oven, on top rack.
58. Bake for 40 minutes. Note: The edges of the custard should be set, with a slightly jiggly center.
59. Remove from oven and let cool completely on wire rack.
60. When ready to serve, garnish with flavored whipped cream. Or, cover with a toasted, sugared pecan topping.
61. Refrigerate for up to 3 days, or cover will and leave on counter top for 2 days.

Topping

62. In the bowl of a stand mixer, whip cream to stiff peaks using the wire whisk attachment.
63. Beat in bourbon. Note: DO NOT over whip.
64. Put cream in pastry bag with a 1M tip and garnish pie with topping.