Southern Sweet Potato Pie

Method18 steps

1. 1

   Step 1: Preheat the oven to 350°F /175°C.

2. 2

   Step 2: For the two-crust dough batch, cut 1¾ cups butter-flavored shortening into 4 cups all-purpose flour until crumbly.

   Uses 4 cups all-purpose flour · 1 ¾ cups butter flavored shortening

3. 3

   Step 3: Stir in 3 tbsp granulated sugar and 2 tsp salt.

   Uses flour-shortening crust mixture · 3 tablespoons granulated sugar · 2 teaspoons salt

4. 4

   Step 4: Beat the dough’s 1 egg into ½ cup ice water, pour it into the crust mixture and stir until combined.

   Uses sweetened salted crust mixture · 1 egg · 1/2 cup ice water

5. 5

   Step 5: Turn the dough onto a lightly floured surface and gently gather it into one ball, working it only enough to incorporate loose crumbs.

   Uses prepared pie dough · Extra flour for rolling the pie crust (quantity unspecified)

6. 6

   Step 6: Divide into two equal pieces. Reserve one piece in the refrigerator for a different pie; only the other half is used here.

   Uses two-crust dough ball

7. 7

   Step 7: Roll the half for this pie to about ¼ inch /6 mm thick and fit it into one deep-dish pie pan.

   Uses One half of the prepared dough for this pie · Extra flour only as needed for rolling this crust

8. 8

   Step 8: Gently press the crust into the pan.

   Uses rolled dough in pie pan

9. 9

   Step 9: Refrigerate the crust until the filling is ready. If desired, lightly brush with the separate egg white before filling.

   Uses shaped pie crust · Egg white to brush the crust, optional (quantity unspecified)

10. 10

    Step 10: For the filling, put enough raw sweet potatoes to yield 2 cups cooked mash, usually about two medium potatoes, into a pot. Cover just with water.

    Uses Raw sweet potatoes sufficient to yield 2 cups cooked mash · Water to cover and boil the raw sweet potatoes (discarded; quantity unspecified)

11. 11

    Step 11: Bring to a boil and cook for about 45–50 minutes, until the potatoes are fork-tender.

    Boil sweet potatoes · 50 minUses sweet potatoes in boiling water

12. 12

    Step 12: Drain, let cool enough to handle and peel off the skins.

    Uses fully cooked sweet potatoes

13. 13

    Step 13: Break up the peeled potatoes with a fork.

    Uses peeled cooked sweet potatoes

14. 14

    Step 14: Mix until smooth, then measure 2 cups for the filling. Set aside any extra mash for another use.

    Uses broken-up cooked sweet potatoes

15. 15

    Step 15: Mix ½ cup butter into the measured 2 cups smooth sweet-potato mash.

    Uses 2 cups smooth sweet-potato mash for filling · 1/2 cup butter

16. 16

    Step 16: Beat in ½ cup each white sugar, brown sugar (1/2 cup) and evaporated milk (1/2 cup); the filling’s 2 eggs;½ tsp each nutmeg and cinnamon (1/2 teaspoon);¼ tsp ground ginger;1 tbsp flour; and 1 tsp vanilla until smooth.

    Uses buttered sweet-potato mash · 1/2 cup white sugar · 1/2 cup brown sugar · 1/2 cup evaporated milk · 2 eggs · 1/2 teaspoon ground nutmeg · 1/2 teaspoon ground cinnamon · ¼ tsp ground ginger for filling

17. 17

    Step 17: Pour the filling into the prepared crust and bake for 55–60 minutes, until set and the center reaches 160°F /71°C. The filling may puff and settle as it cools.

    Bake sweet potato pie · 60 minUses prepared sweet-potato filling · prepared refrigerated pie crust

18. 18

    Step 18: Cool on the counter for about 30 minutes, then refrigerate for at least 3 hours to fully set. Keep the finished custard pie refrigerated.

    Uses baked sweet-potato pie