Sweet Potato Pie

  • 1 single pie shell, store bought or home made
  • 2 cans sweet potato puree
  • 3 large eggs plus 2 yolks
  • 1 cup sugar
  • ½ tsp freshly grated nutmeg
  • ¼ tsp salt
  • 2-3 Tbsp bourbon (optional)
  • 1 Tbsp molasses (optional)
  • 1 tsp vanilla
  • 2/3 cup milk
  • ¼ cup packed dark brown sugar

Weight pie crust with pie weights and par-bake crust at 400 degrees for 10 minutes. Remove weights and bake 5 minutes more. Remove crust from oven and reduce temperature to 350. Whisk together the eggs and additional yolks, sugar, nutmeg, salt, bourbon and molasses (if using), vanilla and milk. Slowly add this to the sweet potato puree, whisking until fully combined. Sprinkle the brown sugar into the bottom of the warm pie shell, then carefully pour or ladle the sweet potato filling into the shell over the brown sugar layer. Bake for about 45 minutes, the middle should jiggle slightly when shaken and the edges should be set. Cool completely before serving.

Adapted from Cooks Illustrated 1000 Best Recipes

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