Deep Dish Sweet Potato Pie!
Ingredients:
For the Pie Crust:
1 1/4 cups (155g) all-purpose flour
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, cold and cut into small cubes
3 to 4 tablespoons ice water
For the Filling:
2 medium to large sweet potatoes (peeled and cubed if boiling)
1/2 cup evaporated milk
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed brown sugar
1 to 2 eggs
1 teaspoon vanilla extract
1 teaspoon butter extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon allspice (optional)
1/4 teaspoon salt
1/2 cup unsalted butter, melted
Instructions:
1. Make the Pie Crust:
In a large bowl, combine the flour and salt. Add the cold butter and cut it in using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes before rolling it out.
After chilling, roll the dough out on a lightly floured surface to fit a 9-inch deep-dish pie pan. Transfer the dough into the pan and trim any excess dough, leaving about an inch around the edges. Fold the edges over and crimp them with your fingers or a fork.
Refrigerate the pie crust while you prepare the filling.
2. Cook the Sweet Potatoes:
Boil or bake the sweet potatoes in a large pot of water for about 15 minutes, or until they are fork-tender. Drain and let them cool slightly.
Once cooled, mash the sweet potatoes in a bowl or use a food processor to blend them until smooth.
3. Prepare the Filling:
Preheat the oven to 350°F (175°C).
In a large bowl, combine the mashed sweet potatoes, milk, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, salt, and melted butter. Mix until smooth and well combined.
Pour the filling into the prepared pie crust and smooth the top with a spatula.
4. Bake the Pie:
Place the pie in the oven and bake for 50-60 minutes, or until the center is set and a knife inserted into the filling comes out clean. You may want to cover the crust edges with foil or a pie shield during baking to prevent them from overbrowning.
Let the pie cool completely on a wire rack before slicing and serving.
5. Serve:
Serve the deep dish sweet potato pie with whipped cream or a scoop of vanilla ice cream, if desired. Enjoy!
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