Sour Cream-Sweet Potato Pie

By yollymg

A traditional Southern dessert, this rich sweet potato pie turns fall produce into a spectacular holiday treat.

Ingredients

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Details

Servings 9
Preparation time 30mins
Cooking time 95mins
Adapted from countryliving.com

Preparation

Step 1

1 1/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 stick cold unsalted butter, cut into 1/2-inch pieces
3 tablespoon cold unsalted butter
4 tablespoon cold lard, cut into 1/2-inch pieces
1 cup light-brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
1/2 cup milk
1/2 cup sour cream
3 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
2 cups (from about 1 1/2 pounds) pureed cooked sweet potatoes


Directions:

In a food processor, pulse together flour, sugar, and salt. Add 1/2 stick butter and lard and pulse 10 times, or until large pea-size lumps form.

With motor running, gradually add ice water just until dough holds together when pinched between two fingers. Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.


To make decorative leaves:
On a lightly floured surface, reroll leftover dough scraps to a 1/8-inch thickness. Using leaf cookie cutter, press out 10 to 12 leaves. Using a sharp knife, score leaves to create veins. Moisten unscored side of each leaf with water, then arrange around pie edge, pressing gently to affix. Refrigerate crust to keep chilled.


Preheat oven to 350 degrees F.

Meanwhile, in a large bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and salt until well combined. Whisk in milk, sour cream, eggs, extra yolk, and vanilla. Whisk in sweet potatoes.

In a small saucepan over medium heat, melt remaining butter. Cook until butter foams; then continue until foam subsides and butter turns a rich brown. Immediately pour butter into sweet-potato mixture and whisk until incorporated.

Place pie plate on a rimmed baking sheet. Pour filling into crust. Bake until pie sets but center is still slightly wobbly, 50 to 60 minutes. Transfer to a wire rack to cool.