Sweet Potato Pie
For the Crust:
- 1/2 pc. butter, cut into small cubes
- 1 1/2 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1/3 cup cold buttermilk (milk will work also)
For the Filling:
- 2 cups mashed cooked sweet potatoes, from 2 medium sweetpotatoes OR (1 Quart Home canned Sweet potatoes)
- 3/4 cups packed brown sugar
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter
- 1 1/4 cup (10 ounces) evaporated milk, divided
- 1/3 cup 1/3 cup granulated sugar
- 3 pc. large eggs
- 1 tablespoon pure vanilla extract
To make the pie crust:
- In a medium bowl, mix together flour, sugar, and salt.
- Add cold, cubed butter and using your fingers work the butter into the flourmixture. Quickly break the butter since you want to keep it as cold as possible.The butter will look like peas.
- In the bowl move the mixture to the side toform a hole in the center. Pour in thecold buttermilk. Use a fork to bring to dough together.
- Add a little morebuttermilk if you need to but you don’t want the dough to be wet.
- On a lightly floured board or counter put the doughmixture. Gently knead into a disk tryingagain to not work it too much.
- Wrap the disk in plastic wrap and refrigeratefor 1 hour. This will rechill the butter.
- Roll out the pie crust on a well floured surface and makesure you have about 12 inches in diameter.
- Place in a pie pan. Trim edges andcrimp. Cover it with plastic wrap and refrigerate again till the filling isready.
- Preheat the oven to 375 degrees .
To make the filling:
- If you don’t have a quart of your ownhome canned sweet potatoes you will have to do this first: Peel the sweet potatoes.
- Dice thesweet potatoes into large, 3-inch chunks. Place potato pieces in a large potand cover with cool water
- Place over medium high heat and bring to a boil.Reduce heat to medium and simmer until the potatoes are tender throughout,about 20 minutes.
- Test the doneness of the potatoes using a thin knife, then draininto a colander.
- In the same large pot place cooked potato pieces, brownsugar, spices, salt, butter, and halfof the evaporated milk.
- Cook on low, mashing the potatoes as they cook, about 5 minutes. Make sure that the mixture is as smooth as possible.
- Animmersion blender will work to get a smooth texture. Once mixture issmooth remove from heat and let cool for a few minutes.
- Meanwhile you will mixwell in a medium bowl, the other half of the evaporated milk, granulated sugar,eggs, and vanilla extract.
- Pour the eggmixture into the sweet potato mixture. (You do this so that you don’t havescrambled eggs in your sweet potato custard.) Mix till smooth and pour into thepie crust.
- Place the pie plate on a baking sheet (in case it bubblesover it won’t be all over your stove), and put in the upper half of the oven, and bake for 10 minutes at 375 degrees. Reduce the heat to 325 degrees and cookuntil cooked through, about 45 to 50 minutes.
- To see if it’s done from Taste of Home:
- The most common doneness test forcustard pies is to insert a table knife about an inch from the center of thepie. If it comes out clean, the pie is done, Or try the jiggle test. Gentlyshake the pie plate. If the center of the pie slightly jiggles, it's done. Asit cools, the residual heat in the filling will finish baking the center.