Hands down, the finest sweet potato pie ever made!

A honest to gosh true Southern favorite. It’s so good folks, I now use it as a desert!

 

 

Crust:

1 1/2 cups unbleached all-purpose flour. Do not use bread flour as it has too much gluten protiens in it.

1 teaspoon salt

1/4 cup finely-chopped pecans

1/2 cup cold butter (one stick)

1/4 cups ice-cold water, or as needed

( The original recipe calls for doing all this by hand. Trust me, use the modern method!)

In a food processor, pulse together all the dry ingredients, including nuts and the butter into short bursts until the mixture forms pea-sized lumps. Add the water through the feed chute as you pulse until the mixture forms a stiff dough and pulls away from the sides of the food processor bowl. Form the dough into a 6-inch disk and wrap it in plastic; chill for one hour. The dough can be made in advance. It can be kept refrigerated for several days and even frozen.

Filling:

1/3 cup chopped pecans, medium chopped

2 to 3 large sweet potatoes (about 2 lbs total), peeled and cut into 2-inch cubes

1/2 cup sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 large eggs, slightly beaten

1/4 cup sweetened condensed milk

1/2 teaspoon real vanilla extract or 3/4 teaspoon immitation vanilla

1 tablespoon melted butter

Pecan halves for decoration

  • Preheat the oven to 375 degrees F.
  • Roll the chilled pie dough into a 12-inch round and press into a 9-inch pie pan. Flute the edges. Bake for 10-15 minutes until the crust is set and beginning to brown slightly. Remove the pie pan from the oven and let it cool.
  • Put the sweet potatoes into a medium pot and cover them with water by an inch. Bring to a boil. Boil slowly until the potatoes are tender with no absolutely no resistance at the center when pierced with a fork.
  • Drain off the water and mash the potatoes by hand with a potato masher. Do not use a food processor or mixer.
  • As you mash the potatoes, add the sugar, cinnamon, medium fine pecans and nutmeg; then whisk in the eggs, milk, and vanilla. The butter goes in last.
  • Once the filling is well-mixed, pour it into the baked pie crust. Discard vany extra mix. Do not over fill crust. Arrange pecan halves around the outside edges and sprinkle the top of the pie with more ground cinnamon. Bake for 20-25 minutes until the filling is set and the edges of the crust have browned.
  • Serve the pie warm or at room temperature with real sweetened whipped cream or vanilla ice cream.
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