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.