Pioneer Woman Sweet Potato Pie (Print Version)
# Ingredients:
01 -
1 all-butter pie crust.
02 -
1½ lbs sweet potatoes (about 4 medium).
03 -
2 tablespoons unsalted butter, softened.
04 -
1 (5-oz) can evaporated milk.
05 -
3 large eggs.
06 -
2 large egg yolks.
07 -
2 tablespoons bourbon (optional).
08 -
2 teaspoons vanilla extract.
09 -
½ cup dark brown sugar.
10 -
½ cup granulated sugar.
11 -
1 teaspoon ground cinnamon.
12 -
½ teaspoon ground ginger.
13 -
¼ teaspoon ground nutmeg.
14 -
¼ teaspoon ground allspice.
15 -
¼ teaspoon kosher salt.
16 -
1 cup heavy whipping cream.
17 -
¼ cup powdered sugar.
18 -
1-2 tablespoons bourbon.
19 -
½ teaspoon vanilla extract.
# Instructions:
01 -
Roll dough to 13-inch circle, transfer to 9-inch pie plate. Crimp edges and refrigerate 1 hour or freeze 30 minutes.
02 -
Bake at 400°F with weights for 18-22 minutes until edges golden. Remove weights, bake 10-12 minutes more. Cool completely.
03 -
Microwave pricked sweet potatoes 10 minutes, flipping halfway. Cool, scoop flesh into food processor.
04 -
Process potatoes with butter until smooth. Add milk, eggs, bourbon, vanilla, sugars, and spices. Blend until combined.
05 -
Pour filling into crust. Bake at 350°F for 45-55 minutes until edges set but center jiggly. Cool 2 hours.
06 -
Whisk cream, powdered sugar, bourbon, and vanilla until stiff peaks form. Chill until serving.
# Notes:
01 -
Use fresh sweet potatoes for best texture.
02 -
Chill crust before baking to prevent shrinking.
03 -
Cool completely before slicing.