Sweet Potato Pie, Oh My!
Author: 
Recipe type: Dessert
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • PIE FILLING
  • 1 stick butter (room-temperature)
  • 1 cup brown sugar
  • 2 eggs
  • 2 cups mashed sweet potatoes (about 3 medium)
  • ½ cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • FOR THE PIE CRUST
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • ¾ cup very cold vegetable shortening
  • 6 tablespoons very cold butter
  • ¼ - ½ cup ice water
  • FOR THE WHIPPED CREAM
  • 1 cup cold heavy whipping cream
  • 2 tablespoons granulated sugar
  • optional: dash of vanilla, maple syrup, bourbon, amaretto, etc.
Instructions
  1. FOR THE PIE CRUST
  2. In a large bowl, mix together the flour and salt.
  3. Add the ice cold shortening and butter pieces into the flour mixture.
  4. “Cut” the butter and shortening into the flour mixture, by using either a large fork or a pastry cutter. After “cutting” the fat into the flour for a few minutes, it should become a very coarse mixture as the bits break down.
  5. Slowly add in the ice cold water to the mixture, starting with one tablespoon at a time. (I used about 4 tablespoons, but you may need up to ½ cup maximum, depending on humidity, your flour, butter type, etc.)
  6. After you add the water to the mixture, gently fold the mixture together with a rubber spatula or spoon. Once the mixture comes together in a large ball, stop adding water. Do not add anymore water than necessary.
  7. Transfer the dough onto a well-floured surface (baking mats and marble work well) and form it into a ball. Divide the ball into halves - so you have two crusts. Then, roughly shape the dough into a roundish disc. Wrap in plastic and refrigerate for several hours.
  8. When you are ready to roll out your dough, gently roll from the center outward with your rolling pin, on a well-floured surface. Roll in all directions and keep moving the dough around with your hand. If using a standard 9” pie plate, you want your crust to be roughly at least 11” wide.
  9. FOR THE PIE FILLING
  10. In an electric mixer, cream room-temperature butter and brown sugar. Add the eggs, one at a time, scraping down the bowl after each egg.
  11. Add the mashed potatoes and mix until well combined. Slowly add the evaporated milk until incorporated into the mixture.
  12. Add the vanilla, cinnamon, nutmeg, cloves, and salt. Beat until everything comes together, making sure to wipe down the sides of the mixing bowl.
  13. Pour the mixture into an unbaked pie shell and smooth out the mixture so that the top is even.
  14. Bake at 375 degrees for 45 minutes to 1 hour. The pie is done once a knife comes out clean after poking in the center of the pie.
  15. FOR THE WHIPPED CREAM
  16. Using a chilled bowl and chilled whisk, pour ice cold heavy whipping cream and sugar into the bowl.
  17. Whisk together the sugar and cream until the sugar is dissolved and the cream thickens. The cream is perfect once it holds the stiff peaks when you lift the whisk and turn it upside down. This will take several minutes, but it's a great arm-workout!
Recipe by Shug & Spice at https://shugandspice.com/2016/10/13/sweet-potato-pie-oh-my/