Potato Pie Bliss (Print Version)
# Ingredients:
01 -
1 pre-made butter pie dough.
02 -
1 1/2 pounds of sweet potatoes.
03 -
2 tablespoons soft unsalted butter.
04 -
1 small (5-ounce) can of evaporated milk.
05 -
3 eggs, large.
06 -
2 big egg yolks.
07 -
2 tablespoons optional bourbon.
08 -
2 teaspoons pure vanilla.
09 -
1/2 cup packed dark brown sugar.
10 -
1/2 cup white sugar.
11 -
1 teaspoon cinnamon powder.
12 -
1/2 teaspoon ground ginger spice.
13 -
1/4 teaspoon nutmeg spice.
14 -
1/4 teaspoon allspice.
15 -
1/4 teaspoon fine kosher salt.
16 -
1 cup heavy cream.
17 -
1/4 cup icing sugar.
18 -
1-2 tablespoons of bourbon.
19 -
1/2 teaspoon vanilla extract.
# Instructions:
01 -
Roll out the dough into a circle about 13 inches wide. Line a 9-inch pie pan and pop it in the fridge for an hour to chill. Pre-bake with weights for 18-22 minutes, then take out the weights and bake another 10-12 minutes. Let it cool entirely.
02 -
Poke the sweet potatoes with a fork and microwave them for 10 minutes. Scoop out the insides into a blender or food processor. Toss in butter, then blend until smooth. Add milk, eggs, bourbon, and vanilla, then sugars and spices, and blend again until creamy.
03 -
All the filling goes into the cooled crust. Bake for about 45-55 minutes or until the edges firm up. Then, leave it to cool off for a couple of hours.
04 -
Combine cream, icing sugar, bourbon, and vanilla, then beat it till firm peaks show up. Pile it on slices before serving.
# Notes:
01 -
Skip bourbon if you prefer.
02 -
Prepare it up to two days early.
03 -
For a smoother filling, strain the spuds.
04 -
Watch out for the crust edges when pre-baking.
05 -
Great for festive gatherings.
06 -
Store it in the fridge.