Sweet potato pie is a classic American dessert that is not overly sweet. The texture is similar to a pumpkin pie, but firmer. I jazzed mine up with a little anise extract, other flavorings and a crown of pecan crumb topping. It’s a great pie for Thanksgiving, but really, you can enjoy it any time of the year.
I made this for a reader named Bill who e-mailed me a request for a sweet potato pie recipe. If you’re reading Bill, I hope you like it!
1. Info for Sweet Potato Pie with Pecan Crumb Topping
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 14
- Calories: unavailable
2. Ingredients for Sweet Potato Pie with Pecan Crumb Topping
- 6-3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon extract
- 3 tablespoons powdered sugar
- 4-1/4 sticks unsalted butter, 34 tablespoons
- 4 eggs
- 2 teaspoons canola oil
- 3-1/3 cups candied sweet potatoes
- 1-1/2 cup evaporated milk
- 2 egg whites
- 1 tablespoon granulated sugar
- 1/2 cup condensed milk
- 1 cup brown sugar
- 3/4 teaspoon ground ginger (or candied ginger)
- 1/4 teaspoon butter pecan extract (optional)
- 1/4 teaspoon anise extract
- 1-1/2 cups pecans, finely chopped
- Preheat the oven to 350°F.
- Grease 14 4-inch diameter individual non-stick pie molds (or 2 9-inch diameter pie pans)with a thin layer of butter.
- In a bowl, combine 6-1/4 cups of flour and 1/4 teaspoon of salt. In another bowl, place the powdered sugar. Sift all the dry ingredients separately.
- Make sure the butter is chilled. Dice 3-3/4 sticks of butter (30 tablespoons).
- Using a handheld mixer, whisk 2 egg yolks with 3 tablespoons of powdered sugar until you get a pale, yellow foam. It’ll take about 5-6 minutes. The consistency should be very airy. Add 1/4 teaspoon of cinnamon extract. Stir well using a spatula. Set aside.
- Lightly oil the bowl of your food processor with a silicone brush. Add the flour, salt and cold diced butter. Blend for a few seconds. Pulse the mixture until it forms sandy crumbs of butter and flour. Add the egg yolk mixture and 1 to 1-1/2 tablespoons of evaporated milk. Pulse another 3-4 times until it forms a dough. Do NOT over-mix. Transfer the pie dough into a bowl. Allow to chill in the refrigerator for at least 30 minutes.
- Once chilled, transfer the dough onto a pastry board lined with a sheet of parchment paper. Place another sheet of parchment paper on top of the dough like a sandwich. Using a rolling pin, even out the dough to about 1/2 inch thick. Create 14 (5-inch) disks of dough. Top each mold with the disks of dough. Press the dough well into the edges of the mold (I use the tip of a chopstick). Prick the dough with a fork. Line the dough with small (about 2-1/2-inch) squares of parchment paper and top with ceramic pie weights (or dried beans).
- Place the pie shells on a baking sheet and bake for about 12-14 minutes. Allow to cool to room temperature. Remove the pie weights and discard the pieces of parchment paper. Set aside.
- Separate the egg yolks from the whites. Place the 6 egg whites in a stainless steel mixing bowl.
- Using an electric mixer, whisk the 2 egg yolks with granulated sugar until you get a pale, yellow foam. Add the condensed milk, anise extract, butter pecan extract (if used), ground ginger and the remaining 1/4 teaspoon of cinnamon extract.
- In a clean food processor, smooth the candied sweet potatoes with 2/3 cup of evaporated milk.
- Pour the sweet potatoes in a saucepan. Cook over low heat (simmer) for about 8 minutes, stirring constantly, until the mixture is thickened. Add the 1/3 cup of brown sugar. Mix well. Turn off the heat. Add 2 tablespoons of butter. Stir well until melted. Add about 2 tablespoons of the sweet potatoes to the egg yolk mixture to ensure the eggs don’t curdle. Slowly stir using a wooden spoon and add the rest of the sweet potatoes.
- Add 1/8 teaspoon of salt to the egg whites. Beat them for about 2 minutes at a medium speed. Increase to the maximum speed and keep beating for another 2-3 minutes until the whites are stiff. Do not over-whisk or the texture will become grainy.
- Pour 1/3 of the egg white mixture into the sweet potato mixture and gently stir everything to soften the batter. Pour the rest of the egg whites and, using a spatula, gently fold the egg whites into the sweet potatoes to get an airy batter.
- Fill the pie shells with the sweet potato filling. Place the pie shells on a baking sheet and bake at 400°F for about 15 minutes.
- Make the pecan crumb topping while the sweet potato pies are baking. Using a pastry blender or the back of fork, combine the remaining 1/3 cup of brown sugar, remaining 1/2 cup of flour, 1/8 teaspoon of salt, remaining 2 tablespoons of cold diced butter and chopped pecans until it forms crumbs of butter, pecans and flour. Add the remaining 1/4 teaspoon of cinnamon extract. Do NOT over-mix. Set aside.
- Remove the pies from the oven. Decorate them with the pecan crumb topping. Bake for another 25-30 minutes at 350°F.
- Serve the pecan pie warm with molasses and butter pecan whipped cream or a scoop of ice cream.
- Enjoy with a pumpkin spice latte.
- Bon appétit!