How to Bake a Sweet Potato Pie
Place the flour, salt and butter or shortening into a blender fitted with a steel blade., Remove the crust from the blender and place it on a cutting board., Roll the crust out using a rolling pin into a 12" (30cm) circle., Trim the crust with a...
Step-by-Step Guide
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Step 1: Place the flour
Blend the mixture until it looks like crumbs. -
Step 2: salt and butter or shortening into a blender fitted with a steel blade.
Add the water one tablespoon at a time until the dough forms a ball. , Drape the crust over a 9" (23cm) pie pan. , Flute or crimp the edges.
Poke some holes in the crust with a fork to allow steam to escape.
Set the pan aside until you've prepared the filling. , Place the oven rack in the center of the oven. , Beat the ingredients together for 2 minutes using either a handheld mixer or a stand mixer with a paddle attachment. , Use a fork to combine them, beating the eggs only lightly. , Beat on medium speed until well blended. ,,, Sweet potato pies typically don't brown as much as pumpkin pies, so don't concern yourself with the appearance of the filling.
Poke a toothpick into the center; when the toothpick comes out clean, the filling is done.
Check the pie after 30 minutes.
If the edges of the crust are brown, cover them with aluminum foil while the rest of the pie finishes baking. , Slice the pie and serve it with dollops of whipped cream. -
Step 3: Remove the crust from the blender and place it on a cutting board.
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Step 4: Roll the crust out using a rolling pin into a 12" (30cm) circle.
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Step 5: Trim the crust with a knife until it extends from the sides of the pie pan about 1/2" (1.25cm).
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Step 6: Preheat the oven to 350ºF (180ºC).
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Step 7: Combine the brown sugar
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Step 8: sweet potatoes
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Step 9: and spices in a mixing bowl.
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Step 10: Mix the condensed milk and eggs in a separate bowl.
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Step 11: Add the egg and milk mixture to the potato mixture.
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Step 12: Pour the filling over the pie crust in the pie pan.
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Step 13: Tap the filled pie pan on the counter to allow the filling to settle and level out.
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Step 14: Bake the pie for 50 to 60 minutes.
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Step 15: Allow the pie to cool for 15 minutes.
Detailed Guide
Blend the mixture until it looks like crumbs.
Add the water one tablespoon at a time until the dough forms a ball. , Drape the crust over a 9" (23cm) pie pan. , Flute or crimp the edges.
Poke some holes in the crust with a fork to allow steam to escape.
Set the pan aside until you've prepared the filling. , Place the oven rack in the center of the oven. , Beat the ingredients together for 2 minutes using either a handheld mixer or a stand mixer with a paddle attachment. , Use a fork to combine them, beating the eggs only lightly. , Beat on medium speed until well blended. ,,, Sweet potato pies typically don't brown as much as pumpkin pies, so don't concern yourself with the appearance of the filling.
Poke a toothpick into the center; when the toothpick comes out clean, the filling is done.
Check the pie after 30 minutes.
If the edges of the crust are brown, cover them with aluminum foil while the rest of the pie finishes baking. , Slice the pie and serve it with dollops of whipped cream.
About the Author
Katherine Ward
Brings years of experience writing about cooking and related subjects.
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