Sweet Potato Pie

Instructions

1. 1

   Prepare the Pie Crust

   • In a large bowl, whisk together 1.25 cups all-purpose flour and 0.25 tsp salt.
   • Cut in 0.5 cup of cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
   • Sprinkle 3 tablespoons of ice water over the mixture. Gently mix with a fork until the dough begins to come together. Add up to 1 more tablespoon of water if it's too dry.
   • Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
2. 2

   Blind Bake the Crust

   • Preheat your oven to 400°F (200°C).
   • On a lightly floured surface, roll the chilled dough into a 12-inch circle.
   • Carefully transfer the dough to a 9-inch pie plate. Trim the excess dough, leaving a 1-inch overhang, then fold it under and crimp the edges decoratively.
   • Line the crust with parchment paper and fill with pie weights or dried beans.
   • Bake for 15 minutes. Carefully remove the parchment and weights, then bake for another 5-7 minutes until the bottom is pale golden. Set aside to cool slightly.
3. 3

   Cook the Sweet Potatoes

   • While the crust bakes, peel and cube the sweet potatoes. Place them in a medium pot and cover with cold water.
   • Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
   • Drain the potatoes thoroughly and return them to the hot pot for 1 minute to evaporate any excess moisture.
4. 4

   Make the Filling

   • Reduce the oven temperature to 350°F (175°C).
   • In a large bowl, mash the hot sweet potatoes until completely smooth. For an extra-silky texture, press the mashed potatoes through a ricer or a fine-mesh sieve.
   • Stir in the 0.25 cup of melted butter until fully incorporated.
   • In a separate small bowl, whisk together the brown sugar, granulated sugar, 0.5 tsp salt, cinnamon, nutmeg, and ginger.
   • Add the sugar-spice mixture to the sweet potatoes and mix well.
   • Whisk in the evaporated milk, lightly beaten eggs, and vanilla extract until just combined. Do not overmix.
5. 5

   Bake the Pie

   • Pour the sweet potato filling into the pre-baked pie crust and smooth the top with a spatula.
   • Bake for 50-60 minutes, until the edges are set and the center jiggles slightly like gelatin when gently shaken.
   • If the crust edges begin to brown too quickly, cover them with a pie shield or strips of aluminum foil.
6. 6

   Cool and Serve

   • Transfer the pie to a wire rack and let it cool completely, for at least 2-3 hours. The filling will continue to set as it cools.
   • Serve at room temperature or chilled. Garnish with whipped cream or a dusting of cinnamon, if desired.