Sweet Potato Pie

Instructions

Prepare the Ingredients – Add ice cubes and water to a measuring cup. Cut the butter into 1/4" cubes. Place both items in the refrigerator until ready to use.
Break Down the Butter – In a stand mixer bowl, add the flour and salt. Combine using the paddle attachment on the lowest speed (Stir) for about 10 seconds. Add chilled diced butter. On the lowest speed, turn the mixer on and off quickly for a few seconds to coat the butter with the flour to prevent the flour from spilling.
Continue to mix at low speed until the flour and butter resemble wet sand with coarse crumbles and pea-sized pieces remaining, about 60 to 70 seconds. Use your fingers to break up any large pieces. Do not over-mix. The dough should not bind together before adding the water.
Hydrate the Dough – Gradually add 1 tablespoon of ice-cold water to the bowl. After each addition, turn the mixer on for 2 to 3 seconds. Add enough water until the dough looks lumpy and hydrated but not wet or sticky. It should just begin to clump together with small crumbles on the bottom of the bowl.
Not all of the water may be needed, about 5 to 7 tablespoons is typical. When the dough is pinched, it should compress and hold, not be dry or crumbly. Do not over-mix. The dough will be pressed together before resting.
Rest the Dough – Press the dough into a 1” thick round disc and wrap it in plastic, then place it in a resealable bag. Store in the refrigerator to rest for at least 4 hours, overnight, or up to 2 days.
Bake the Potatoes - Set the oven rack to the middle position. Line a baking sheet with foil. Clean and dry the potatoes, then individually wrap them in foil. Place on a sheet pan, then heat the oven to 375ºF (191ºC). Bake until tender, about 75 to 90 minutes, flipping halfway through.
Roll the Dough – Remove the dough from the refrigerator and let it to sit at room temperature for about 5 to 10 minutes to make it easier to roll. If it’s still too hard, let it sit longer until it is more pliable.
Dust the counter and dough with flour. Rotate and dust with flour underneath and on the top to prevent sticking and make it easier to transfer. Roll into a 14-inch circle, slightly less than 1/4" thick.
Form the Crust – Place the rolled-out dough into a 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess, leaving a 1/2" overhang. Tuck the excess underneath the bottom crust edges. Crimp by pinching the pointer and thumb fingers. Place the crust in the freezer for 20 minutes.
Preheat the Oven – Place the oven rack in the center position. Preheat to 375°F (190°C). Place the pie dish on a sheet pan.
Puree the Potatoes - When cool enough to handle, peel and scoop out the hot flesh and transfer to a food processor. Puree on high speed until smooth, about 2 minutes. Transfer to a medium mixing bowl and place it in an ice-water bath, the water should come halfway up the bowl. Stir occasionally until cool, about 10 minutes.
Bake the Crust – Place a piece of parchment paper inside the pie dish and add the pie weights to cover just the bottom and sides; do not overfill. Bake for 15 minutes.
Remove the pie from the oven, and allow the weights to sit in the crust for a few minutes to press down any puffed areas. Carefully remove the parchment paper with weights from the pie dish and set it aside. It will not be used again.
Continue to bake again for 5 minutes, then remove from the oven. Use a spoon to gently press the base down and sides up. Don’t force it too much. Finish baking until golden brown and dry, about 15 to 20 minutes.
Make the Filling – Measure out 2 cups of sweet potato puree and transfer to a bowl of a stand mixer. Using the paddle attachment, mix on the lowest setting (stir) for about 30 seconds. Scrape down the sides of the bowl with a spatula.
Add the brown and granulated sugar, and mix on low speed for 10 seconds. Increase the speed to 2, and mix until combined, 20 seconds. Scrape down the sides. Add the lightly beaten eggs, heavy cream, orange juice, and vanilla extract. Quickly pulse the mixer on and off a few times. Increase the speed to 2, and mix for 30 seconds. Scrape down the sides.
Add the melted butter, cinnamon, ginger, nutmeg, and salt. Mix on speed 2 until combined, about 20 seconds. Give the filing a final mix with a spatula. Refrigerate if not used right away.
Bake the Pie – Reduce the oven temperature to 350ºF (176ºC). Add the filling to the bottom of the fluted shell. Smooth the surface with a spatula. There may be extra filling left over. Bake until the center is firm when touched, about 50 to 60 minutes.
Cool on a wire rack until it reaches room temperature, at least 3 hours before serving. If not serving right away, refrigerate the pie. Slice and serve with whipped cream or desired toppings.

Ingredients

Pie Crust

Sweet Potato Filling

Instructions

Notes

Nutrition