Sweet Potato Pie
This recipe guides you through creating a delicious sweet potato pie with a flaky, homemade crust and a rich, flavorful filling. The sweet potatoes are combined with a blend of warm spices and a hint of bourbon, creating a delightful dessert that is perfect for any occasion.
— Constant Cookbook
Ingredients
- :
- 1¼ cups unbleached all-purpose flour
- ½ teaspoon table salt
- 1 tablespoon granulated sugar
- 4 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
- 3 tablespoons vegetable shortening , chilled
- 4 - 5 tablespoons ice water
- :
- 2 pounds sweet potatoes
- 2 tablespoons unsalted butter , softened
- 3 eggs
- 2 egg yolks
- 1 cup granulated sugar
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons bourbon
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 2/3 cup whole milk
- ¼ cup packed dark brown sugar
Instructions
- Make the Pie Crust: Process ¾ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
- Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Flatten the dough into a 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes, or up to 2 days.
- Remove the dough from the refrigerator and roll out on a generously floured (up to ¼ cup) work surface to a 12-inch circle. Roll the dough loosely around a rolling pin and unroll into a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Leave the overhanging dough in place; refrigerate until the dough is firm, about 30 minutes.
- Trim the overhanging dough to ½ inch beyond the lip of the pie plate. Fold the overhang under itself; the folded edge should be flush with edge of pie plate. Flute the dough or press the tines of a fork against dough to flatten it against the rim of pie plate. Refrigerate the dough-lined plate until firm, about 15 minutes.
- Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.
- Remove pie pan from refrigerator, line crust with aluminum foil and fold back edges of foil to shield the fluted edge, and fill with pie weights or dried beans, filling the whole way up to the rim of the pie plate. Bake, leaving foil and weights in place until dough dries and lightens in color, 17 to 20 minutes. Carefully remove the foil and weights, cover the edges of the pie crust with a ring of foil, and bake until light golden brown, about 9 minutes longer. Remove pie plate from oven (keep the pie crust shield on), and reduce oven temperature to 350 degrees F.
- Make the Sweet Potato Filling: Prick sweet potatoes several times with fork and microwave for 5 minutes; turn each potato over and continue to cook until tender, but not mushy, about 5 minutes longer. Cool 10 minutes.
- Halve each potato, and scoop the flesh into a medium bowl (discard skin); you should have about 2 cups of cooked sweet potato. While the potatoes are still hot, add butter and mash with fork or wooden spoon; small lumps of potato should remain.
- In a separate medium bowl, whisk together eggs, yolks, sugar, nutmeg, and salt; stir in bourbon, molasses, and vanilla, then whisk in milk. Gradually add egg mixture to sweet potatoes, whisking gently to combine.
- Heat partially baked pie shell in oven until warm, about 5 minutes. Sprinkle bottom of pie shell evenly with brown sugar. Pour sweet potato mixture into pie shell over brown sugar layer. Bake until filling is set around edges but center jiggles slightly when shaken, about 45 minutes. Transfer pie to wire rack; cool to room temperature, about 2 hours, then serve.
Cook Time
1H10M
Prep Time
PT2H15M
Yield
8 to 10 servings
Nutrition
- Calories: 413 kcal
- Carbohydrate Content: 59 g
- Protein Content: 5 g
- Fat Content: 17 g
- Saturated Fat Content: 8 g
- Cholesterol Content: 113 mg
- Sodium Content: 256 mg
- Fiber Content: 3 g
- Sugar Content: 32 g
- Serving Size: 1 serving
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