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grandma old fashioned sweet potato pie recipe

Grandma Old Fashioned Sweet Potato Pie Recipe

Nothing quite compares to the meals Grandma will make at home. So today we are sharing with you an incredible, tried and true recipe for Sweet Potato Pie that will allow you to make it just like Grandma does. No restaurant served Sweet Potato Pie is as delicious as this one!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 401 kcal
Equipment
  • pie tray
  • food blender
  • Oven
  • whisk
Ingredients
  
For the pie dough:
  • 1 1/4 cups unbleached, all-purpose flour
  • 1/2 tsp table salt
  • 1 tbsp granulated sugar
  • 4 tbsp unsalted butter (chilled and diced into 1/4  inch pieces)
  • 3 tbsp vegetable shortening (chilled)
  • 4-5 tbsp ice water
For the Sweet Potato filling:
  • 2 pounds sweet potato (5 small to medium-sized potatoes)
  • 2 tbsp unsalted butter (softened)
  • 3 large eggs
  • 2 large egg yolks
  • 1 cup sugar
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2-3 tbsp bourbon
  • 1 tbsp molasses
  • 1 tsp vanilla extract
  • 2/3 cups whole milk
  • 1/4 cup dark brown sugar
Instructions
 
  • Place the flour, salt, and sugar into a food processor and pulse a few times to combine them together.
  • Next, we add the shortening and continue pulsing them, the flour should change to a yellow color and begin to bind together, creating large crumbs about the size of peas.
  • Transfer these shortened flour crumbs to a bowl and pour over 4-5 tablespoons of ice water (the temperature is important) then knead everything together until it can be formed into a ball.
  • Cover this ball in plastic wrap and throw it into the fridge for at least 30 minutes to proof (you can leave it for as long as two days).
  • Once it’s ready, take it out of the fridge and allow it to return to room temperature.
  • Lightly flour your countertop and place the dough ball on it. Roll it out into a rough 12-inch circle, it shouldn’t be any thicker than 1/4 of an inch.
  • Take a pie plate, and very carefully lift the dough and place it into it. Mold the dough to the shape of the plate and trim any excess that’s protruding over 1/2 an inch beyond the edge of the pan.
    Bonus tip: If you have time at this stage, refrigerate this uncooked pie shell for 40 minutes, and then put it in the freezer for 20 minutes. This will help reduce how much the crust shrinks during the baking process resulting in a nice, completely sealed pie at the end.
  • It’s now ready to bake! Start by pre-heating the oven to 375°F.
  • Take some nice, heavy-duty foil (or double up some regular foil) and line the inside of the pie with it, ensuring it folds completely over the edges of the pie crust. This will ensure it doesn’t burn during baking.
  • This foil should be weighted down in some way, a small bowl with a little water in, placed in the middle of the crust should work nicely!
  • Bake for 18-20 minutes, then remove the water bowl and foil, then bake for 8-10 minutes more until it’s a beautiful, golden brown color.
  • Now we’re onto the potatoes! Start by piercing them all over with a fork.
  • Place them on a paper towel and microwave for 5 minutes, then flip each potato over and cook for another 5 minutes. They should be tender but not mushy.
  • Cut the potatoes in half and scrape out all of the innards, add the butter from the potato section of the ingredient list and mash them together with either a potato masher or fork until they are mostly smooth.
  • Next, we take a medium-sized bowl and add the eggs, yolks, sugar, nutmeg, and salt. Then combine everything together with a whisk. Then add the bourbon, molasses, vanilla, and milk.
  • Slowly add this to your potato/butter mixture and keep whisking until everything is adequately combined.
  • Sprinkle some brown sugar onto the bottom of the pie crust, you can put a pretty generous amount, just try to ensure it’s evenly distributed.
  • Pour your sweet potato mixture into the pie crust and bake at 350°F for 45 minutes.
    And that’s it! Allow it to cool for a good 2 hours after it’s finished baking and it’s now ready to slice up and serve!
Nutrition
Calories: 401kcalCarbohydrates: 60gProtein: 6gFat: 14gSaturated Fat: 6gCholesterol: 112mgSodium: 259mgFiber: 3g
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