Sweet Potato Pie
Ingredients
The crust
-
1
cup
unbleached all-purpose flour
-
2
tsp
granulated sugar
-
¼
tsp
salt
-
8
Tbsp
unsalted butter
-
3-5
Tbsp
ice water
The filling
-
1½
lbs
sweet potatoes
-
6
Tbsp
salted butter
-
1
can (5 oz)
evaporated milk
-
¾
cup
packed light brown sugar
-
2
large
eggs
-
½
tsp
ground cinnamon
-
½
tsp
ground nutmeg
-
¼
tsp
ground ginger
-
¼
tsp
salt
-
1
tsp
vanilla extract
Instructions
- Prepare the pie crust by mixing flour, sugar, and salt, then cutting in the butter until pea-sized clumps form.
- Add ice water gradually until the mixture holds together, then shape into a disc and chill.
- Roll out the chilled dough and fit it into a pie plate, then chill again.
- Blind bake the crust with weights for 15 minutes, then remove the weights and bake until slightly dry.
- Bake the sweet potatoes until soft, then let them cool before scooping out the flesh.
- Brown the salted butter in a skillet until fragrant and lightly browned.
- Mash the sweet potatoes and mix in the browned butter, evaporated milk, brown sugar, eggs, and spices until combined.
- Pour the filling into the prepared crust and bake until the center just jiggles slightly.
- Cool the pie for 2 hours before serving, optionally topping with whipped cream or marshmallow fluff.
Nutrition Facts (estimated)
Servings
8
Calories
438
Total fat
23g
Total carbohydrates
52g
Total protein
4g
Sodium
319mg
Cholesterol
111mg
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