Sweet Potato Pie

Ron Nebrerecipes, Tarts, Pies & PastriesLeave a Comment

 

 
If fall was a pie, we’re sure it would be Sweet Potato. The creamy filling; the amazing smell; the tastes of cinnamon, nutmeg, and cloves – it’s a classic dessert and the perfect finish to an autumn feast. It’s great warm or cool, just like fall itself!

  • Preparation Time: 45 minutes
  • Cook Time: 1 hour 15 minutes
  • Chilling Time: 2 hours 30 minutes
  • Yield: 8 to 10 servings

Ingredients

For the crust:

  • 151 g / ⅔ cup Mirage margarine
  • 250 g / 2 cups all-purpose flour
  • 12 g / 1 tbsp granulated sugar
  • 1 g / ¼ tsp salt
  • 60 ml / ¼ cup ice water

For the filling:

  • 696 g / 2 ¾ cups cooked mashed sweet potato (about 3 large sweet potatoes)
  • 3 large eggs
  • 163 g / ¾ cup dark brown sugar, packed
  • 120 g / ½ cup sour cream
  • 120 ml / ½ cup whipping cream
  • 57 g / ¼ cup Mirage margarine, melted
  • 2 g / 1 tsp orange zest
  • 3 g / ½ tsp salt
  • 2 g / ½ tsp ground cinnamon
  • 1 g / ¼ tsp ground nutmeg
  • 1 g / ¼ tsp ground cloves

 

Directions:

For the crust:
Scoop roughly ½ inch (1 centimetre) pieces of Mirage margarine onto a plate lined with a piece of plastic wrap. Freeze; 15 minutes. In a large bowl, whisk together the flour, sugar, and salt.
Using a pastry blender, or 2 knives, blend the Mirage margarine into the dry ingredients until the mixture is the texture of coarse crumbs mixed with pea-sized pieces.
Using a fork, stir in the ice water 1 tablespoon (15 millilitres) at a time. Gather dough into a ball and knead a couple of times. Wrap in plastic wrap and chill; 30 minutes.
In between 2 sheets of parchment paper, or plastic wrap, roll the dough into a 15 inch (38 centimetre) circle.
Ease the rolled dough into a 9-inch (23 centimetre) pie plate, trim excess dough and flute the edges, as desired. Save trimmed dough for decoration.
Prick the bottom of the dough all over, with a fork, and place in the refrigerator to chill for 30 minutes.

Reroll dough scraps and using small cookie cutters, cut out desired shapes (we did acorns and maple leaves). Chill alongside the pie shell.
 
For the filling:
In a large bowl, combine all filling ingredients. Beat with an electric mixer on medium speed until completely combined; about 3 minutes.

Strain filling through a sieve and set aside while par-baking the crust.
Preheat oven to 425°F (220°C). Line the chilled pie crust with a piece of foil or parchment paper and fill with pie weights or dried beans. Place on a baking sheet and transfer decorative cut outs onto the baking sheet as well.
Bake for 8 minutes. Remove foil and weights and return crust to oven for 4 minutes.
Remove crust and cut outs and reduce oven temperature to 350°F (180°C)
Pour the filling into the crust and place in the oven. Bake until filling is set on the outer edge and has a slight wobble in the centre; 55 to 60 minutes.

Remove and cool pie completely on a wire rack. Decorate with pastry cut outs and chill in refrigerator for at least 2 hours before slicing and serving.
Chef’s note:
To serve sweet potato pie warm, bake and chill completely, then re-warm in a 300°F (160°C) oven for 15 minutes before slicing.

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