Purple potato pie is a twist on a sweet potato pie, with bright purple custard loaded with familiar fall spices and local honey. Purchase purple sweet potatoes or ube on Amazon or Etsy. You may also find these in the produce section of Asian grocery stores. Or, you can decide to head to your local farmers market where local vendors can sell sustainable produce. Chances are shopping at your local farmers market will increase the quality of your pie. Plus, get the homemade pie crust recipe from pastry chef Selina Progar here!
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Bourbon Honey Purple Potato Pie
Description
Try a different version of sweet potato pie.
Ingredients
Scale
- Homemade Pie Crust
- 2 large or 3 medium purple potatoes
- 1 cup evaporated milk + some to thin out the custard if needed
- 3 eggs
- 4 tbsp (1/2 stick) melted butter
- ¼ cup brown sugar
- ½ cup local fall honey
- ¾ tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- ¼ tsp ginger
- 2 tbsp bourbon
Instructions
- Wrap potatoes in foil, and bake until fork-tender and very soft, about 2 hours. Let cool in foil on the counter. Place in the fridge overnight.
- Place pie dough in the bottom of your pie pan and chill for 30 minutes.
- Lay parchment paper on the pie dough and fill with baking beans or pie weights.
- Preheat the oven at 350 degrees and bake for 30 to 45 minutes or until the dough is no longer “wet.”
- Cut out fall leaves from pie dough for additional decoration.
- While the pie is baking, remove potatoes from fridge and chop.
- Place in a food processor, or blender with evaporated milk and blend until smooth.
- Remove and place in a bowl, add eggs, butter, and spices and whisk or fold until fully incorporated.
- This should be pourable consistency. If it is not, add 1 tablespoon at a time of the additional evaporated milk until proper consistency is reached.
- Pour into parbaked pie shell.
- Crimp the edges by pinching the dough between your thumb, pointer, and middle fingers or place leaves or braid around the edge of the pie.
- Bake at 425 degrees for 15 minutes.
- Lower oven temp to 350 degrees and bake for 25 minutes or until the filling is set and no longer moves in the center.
- Cool fully before cutting.
Recipe by Selina Progar
Photography and Styling by BurkleHagen
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