Pioneer Sweet Potato Pie (Print Version)
# Ingredients:
01 -
1 buttery pie crust.
02 -
1½ lbs of sweet potatoes (approximately 4 medium).
03 -
2 tablespoons of softened unsalted butter.
04 -
1 can (5 oz) of evaporated milk.
05 -
3 big eggs.
06 -
2 extra egg yolks.
07 -
2 tablespoons of bourbon, optional.
08 -
2 teaspoons of vanilla extract.
09 -
½ cup of brown sugar, packed.
10 -
½ cup of regular white sugar.
11 -
1 teaspoon of cinnamon powder.
12 -
½ teaspoon of ground ginger.
13 -
¼ teaspoon of nutmeg.
14 -
¼ teaspoon of allspice.
15 -
¼ teaspoon of kosher salt.
16 -
1 cup of heavy cream for whipping.
17 -
¼ cup of sifted powdered sugar.
18 -
1-2 tablespoons of bourbon for flavor.
19 -
½ teaspoon of vanilla.
# Instructions:
01 -
Roll out dough into a 13-inch circle. Place it into a 9-inch pie dish. Shape the edges however you like and place in the fridge for an hour or freezer for 30 minutes.
02 -
At 400°F, bake with pie weights for 18-22 minutes till the edge is lightly golden. Take out weights and bake 10-12 minutes more. Let it cool fully.
03 -
Microwave the sweet potatoes (prick them first) for about 10 minutes, flipping halfway through. Once cooled, scoop the insides into a food processor.
04 -
Blend sweet potatoes with butter till smooth and creamy. Add in the milk, eggs, bourbon, vanilla, both sugars, and spices. Mix it all until even.
05 -
Pour the filling into the crust. Bake at 350°F for 45-55 minutes. The edges should set, while the center stays a bit wobbly. Let it cool for 2 hours.
06 -
Beat the cream, powdered sugar, bourbon, and vanilla together till stiff peaks form. Keep it chilled until you’re ready to serve.
# Notes:
01 -
For the best texture, go with fresh sweet potatoes.
02 -
Chill your crust beforehand to keep shrinkage at bay.
03 -
Wait till it’s fully cooled before cutting into slices.