SWEET POTATO PIE
Provided by Emeril Lagasse
Categories dessert
Time 2h55m
Yield 1 (9-inch) pie, yielding 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F.
- Roll the dough out on a lightly floured surface to a 12-inch circle. Carefully transfer the dough to a 9-inch deep pie pan and ease the pastry into the bottom and sides of the pan. Press the dough into the shell and crimp the edges in a decorative pattern. Using the tines of a fork, lightly dock the base of the shell. Place the shell into the oven and bake until lightly browned, 12 to 15 minutes. Remove from the oven and brush the bottom with the egg white. Set aside until ready to use.
- Rub the sweet potatoes with the vegetable oil and roast in the oven for 45 to 60 minutes, until very tender. Remove and set aside to cool. Peel the potatoes and pass the flesh through a fine mesh sieve using a rubber spatula. You should have about 1 1/2 cups of smooth sweet potato puree.
- In a medium mixing bowl, combine the sweet potato puree with the sugar, maple syrup, ginger, cinnamon, nutmeg, cloves and salt. Whisk to combine. In a separate bowl, combine the heavy cream with the eggs and whisk to combine. Add the cream and egg mixture to the sweet potato mixture and stir to blend. Pour the batter into the prepared pie shell and place the pie on a sheet pan. Bake until the center is set and the tart is golden brown, 35 to 45 minutes. Remove the tart from the oven and allow to cool for at least 20 minutes before serving.
- Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. 1 tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to overmix.
- Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.
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TLF JORDAN
[email protected]I'm allergic to sweet potatoes, so I made this pie with butternut squash instead. It turned out great! The filling was creamy and flavorful, and the crust was flaky and buttery. I'm so glad I found this recipe.
Billy Vang
[email protected]This pie is the perfect fall dessert. It's warm and comforting, and the spices give it a delicious flavor.
Xayle Maxamuud
[email protected]I've never made sweet potato pie before, but this recipe made it so easy. The pie turned out perfectly and it was delicious. I'll definitely be making it again.
Yajnaa Haridas
[email protected]This pie is so easy to make and it's always a hit. I love that I can use pantry staples to make it.
Zahid Maktar
[email protected]I'm not a huge fan of sweet potato pie, but this recipe changed my mind. The filling was creamy and flavorful, and the crust was flaky and buttery. I'll definitely be making this pie again.
JM JIHADUL ISLAM
[email protected]This pie was a disappointment. The filling was bland and the crust was soggy. I won't be making this recipe again.
Biggs Nullo
[email protected]I've made this pie several times and it's always a crowd-pleaser. The sweet potato filling is rich and creamy, and the crust is flaky and buttery. It's the perfect dessert for any occasion.
Saifjan Khan
[email protected]This sweet potato pie is delicious! The filling is creamy and flavorful, and the crust is flaky and buttery. I highly recommend this recipe.
vanessa biddle
[email protected]I made this pie for my family and they loved it! The sweet potato filling was smooth and creamy, and the crust was perfectly flaky. I will definitely be making this pie again.
Aryan Baloch
[email protected]This sweet potato pie was a hit at my Thanksgiving dinner! The filling was creamy and flavorful, and the crust was flaky and buttery. I'll definitely be making this again.