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Sweet Potato Pie

Yield: One 9-inch pie pan

Degree of difficulty: Easy

Ingredients

Pie Crust

1 Package Cup4Cup Pie Crust Mix prepared to instruction

Or

Grandma’s Pie Crust

Cup4Cup Multipurpose Flour, for dusting

 

Pie Filling

2 medium sweet potatoes (about 1 ½ cups)

½ cup (112g) sugar

1/3 cup (72g) butter

2 large eggs

¾ cup (170g) evaporated milk

1 teaspoon (3g) vanilla extract

½ teaspoon (1g) ground cinnamon

½ teaspoon (1g) ground nutmeg

¼ teaspoon (1g) salt

1 large egg for egg wash

1 tablespoon water for egg wash

 

Meringue:

¼ cup + 2 ½ tablespoons (100g) egg whites

1 cup (200g) granulated sugar

1 pastry bag

Instructions

Pie Crust

  1. Place all dry ingredients into a food processor and pulse to evenly distribute. Add the cold, cubed butter to the flour mixture, pulsing until the mixture resembles coarse cornmeal. To make by hand, cut in the butter using a pastry cutter or fork.
  2. Transfer mixture into a large bowl and set aside.
  3. Combine the egg yolk and buttermilk together in a small bowl.
  4. Create a well in the flour mixture, gradually whisk in the egg mixture with a fork until the dough comes together to form a ball. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  5. Roll out the crust, on a well-floured work surface, to about an 11-inch circle. Press together any spots that might tear.
  6. Lift the crust carefully and place into a 9-inch pie plate. Use a small knife to trim the edges of pie dough, leave about ½ inch of extra dough overhanging.
  7. Fold the excess dough under and crimp with fingers.

Filling

  1. Preheat oven to 425°F. Peel sweet potatoes and cook in water until tender.
  2. Puree sweet potatoes until smooth and cooled to room temperature.
  3. In a stand mixer cream together butter and sugar. Add eggs one at a time
  4. Add evaporated milk, 2 cups of sweet potato puree (462g), vanilla, cinnamon, nutmeg, and salt. Mix until fully incorporated on medium speed. Pour mixture into pie crust
  5. Beat together remaining egg and 1 tablespoon of water to make egg wash. Brush onto the pie crust edge.
  6. Bake for 15 minutes at 425°F, reduce the oven temperature to 350°F and bake for 35-40 minutes or until a knife inserted in the center of the pie comes out clean. Crust should be golden brown.
  7. Cool for 2 hours or refrigerate before serving.

Meringue

  1. Place the egg whites and sugar in the bowl of a stand mixer and set over a saucepan of simmering water. Whisk until the mixture reaches 160°F. Immediately attach the bowl to the mixer, attach the whisk attachment, and whip at medium-high speed for about 5 minutes, until the whites hold stiff peaks and are cool.
  2. Transfer to a pastry bag fitted with a 1-inch tip. Pipe the meringue on the top of the cooled pie going around in a circular motion, creating a peak in the center by pulling the bag upwards.
  3. Using a propane torch, brown the top of the meringue.