This has become my absolute favorite pie to bake for the holidays, especially Thanksgiving. Not sure why, 'cause there are no shortcuts, but it looks pretty and tastes SO good!
Besides, don't ya just love the way those words sound together? Say it...'sweet potato pie'...
This is a custard pie, and like all custards, needs to be baked at a relatively low temp so it does not curdle. However, that takes longer, so it can make the pie crust soggy. The best solution is to have the pie crust warm and the filling at room temperature. This solves the problem. The other issue is, that if the pie is over baked, the filling will have a coarse texture, and will be watery around the edges. To prevent this, remove the pie from the oven as soon as the center quivers (like jello)...the pie will continue to set up as it cools. Also, eat it within 24 hours for best results. The crust will get soggy otherwise, and it you leave it out, the filling will start to mold after a few days.
Sweet Potato Pie
Preheat oven to 400 degrees.
Peel deeply, including fibrous layer under the skin,
2 lbs. of sweet potatoes
Cut into 1" chunks and steam until tender, about 20 minutes. Puree in a food processor, or force thru a fine-mesh sieve. Measure 1 1/3 cups of puree.
Whisk together
4 large eggs
1/2 cup of sugar
add puree
Then add
1 cup of evaporated milk
half stick of unsalted butter
4 tsp of strained fresh lemon juice
1 & 1/2 tsp of vanilla
3/4 tsp of ground cinnamon
3/4 tsp of grated or ground nutmeg
1/2 tsp salt
Warm the pie crust in the oven until it is hot. Pour in filling, and bake for 20 minutes. Reduce oven to 325 degrees and bake until the center quivers when nudged, about 20 minutes. Let cool completely on a rack, and then refrigerate for up to 24 hours. Serve with whipped cream or ice cream.
NOTES: I put tin-foil strips around the pie crust edges to keep them from burning. Take them off for about the last 10 minutes of baking. A pain, but worth it!
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