Southern Sweet Potato Pie

Ingredients

• 1.25 cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ½ teaspoon kosher salt
• 3 tablespoons ice water
• 1.5 pounds medium sweet potatoes
• 4 tablespoons unsalted butter
• ¾ cup granulated sugar
• ¼ cup light brown sugar, packed
• 2 whole large eggs
• ½ cup evaporated milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon kosher salt

Instructions

1. 1

   In a medium bowl, whisk together 1.25 cups all-purpose flour and 0.5 teaspoon kosher salt. Cut 0.5 cup cold unsalted butter into small cubes and scatter them over the flour. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining — this creates a flaky crust.

2. 2

   Sprinkle 3 tablespoons of ice water over the mixture, tossing gently with a fork until the dough just comes together. Do not overmix — the dough should be shaggy and slightly crumbly. If needed, add another 0.5 tablespoon of water. Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. 3

   On a lightly floured surface, roll the dough into a 12-inch circle about 1/8-inch thick. Transfer it to a 9-inch pie dish, letting the excess hang over the edge. Trim the overhang to 1 inch and fold it under itself, crimping the edges with your thumb and forefinger. Prick the bottom with a fork and refrigerate while you prepare the filling.

4. 4

   Preheat your oven to 400°F. Pierce 1.5 pounds medium sweet potatoes several times with a fork. Place them directly on a rack and roast for 35-45 minutes, until completely fork-tender and a dark skin begins to pull away from the flesh. Remove from the oven and let cool until you can handle them.

5. 5

   Once cooled, peel the sweet potatoes — the skin should slip off easily — and place the flesh in a large bowl. Add 4 tablespoons unsalted butter while the potatoes are still warm. Using a hand mixer on medium speed or a wooden spoon, mash until smooth and creamy, about 1-2 minutes. You should have about 1.5 cups of puree.

6. 6

   To the sweet potato puree, add 0.75 cup granulated sugar and 0.25 cup packed light brown sugar, mixing well. In a small bowl, whisk together 2 large eggs, 0.5 cup evaporated milk, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.25 teaspoon ground ginger, and 0.25 teaspoon kosher salt. Pour the egg mixture into the sweet potato mixture and stir until fully combined and smooth.

7. 7

   Lower the oven temperature to 350°F. Pour the filling into the chilled pie crust, smoothing the top with a spatula so it's level. The filling should reach just below the rim. Place the pie on a baking sheet — this catches any drips and makes it easier to handle.

8. 8

   Bake for 40-50 minutes, until the filling is set but still has a slight jiggle in the very center when gently shaken — it should not be completely firm, as carryover cooking will set it further. The crust should be golden brown. If the edges begin to brown too quickly, loosely tent them with aluminum foil.

9. 9

   Remove the pie from the oven and let it cool to room temperature on a wire rack — this takes about 1-2 hours. Then refrigerate for at least 2 hours or overnight. The filling will firm up during chilling. Slice into 8 wedges and serve at room temperature or chilled, with a dollop of whipped cream or vanilla ice cream if desired.

Tools you’ll need

• medium mixing bowl
• whisk
• pastry cutter or fork
• rolling pin
• 9-inch pie dish
• baking sheet
• instant-read thermometer
• large mixing bowl
• hand mixer or wooden spoon
• small mixing bowl
• spatula
• wire cooling rack
• aluminum foil

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