Sweet Potato Pie

By OralW

Ingredients

• Crust for 2 9-inch pies or 1 double crust pie:
• 1 stick (1/2 Cup) butter, softened
• 2 Cups cooked and mashed sweet potatoes (2 medium potatoes)
• 2 Cups sugar
• 1 5-oz. can evaporated milk (you can also use 2/3 Cup whole milk)
• 1 tsp. PURE VANILLA EXTRACT
• 3 eggs, beaten
• 1/2 tsp. GROUND NUTMEG
• 11/2 tsp. PENZEYS CINNAMON
• 11/2 sticks butter (3/4 cup)
• 11/2 Cups flour
• 1 tsp. sugar
• 1/2 tsp. salt
• 3-5 TB. milk

Details

Servings 8
Preparation time 30mins
Cooking time 140mins
Adapted from penzeys.com

Preparation

Step 1

Preheat oven to 350°. Mix the butter, sweet potatoes, sugar and milk until well blended. Add the VANILLA, eggs, NUTMEG and CINNAMON; mix well. Pour into the prepared pie shell or shells. Bake at 350° for about 1 hour (1 hour 20 minutes for 1 deep dish pie), until set and not jiggly in the center.

To prepare the crust, cut the butter into small pieces; it doesn't have to be cold, but it should not be warm to the point of melting. Add the flour, salt, and sugar to the butter and rub by hand to combine. Switch to a spoon and add the milk in a thin stream, mixing until it just holds together. You may not need all the milk. Form into 2 discs, one a bit larger than the other. Cover with plastic wrap and chill for half an hour. Sprinkle table and top of dough with flour, roll the larger disc gently from the center to the edges until it is large enough, turning it over a few times so it doesn't stick. Lift gently into pan, shape edge as desired. Prick the crust all over with a fork. Repeat with the second disc of dough. Slice into strips for a lattice crust. Lattice is easiest if you lay all the strips down horizontally first, then start in the center with the crossing strips, folding the already placed strips back as needed to weave in the top strips. It's easy once you've done it a few times!