Today we are discussing how to make Classic Sweet Potato Pie. It’s is incredibly unfussy but utterly perfect. There isn’t a ton of complication with it. But this Classic Sweet Potato Pie is balanced, not overly sweet and silky smooth. You can make this pie with a flaky pie crust OR you can use a cookie crust, too.
How to Make Classic Sweet Potato Pie
This pie is an utter classic. It is silky smooth. A perfect balance of spices and sweetness.
– Make a pie crust from scratch or you can buy one from the store. At this time of year, feel zero shame in cutting some corners. What’s great though is that you can make your pie crusts WAY in advance. Up to 2 months. And store it in the freezer.
– In a blender, add the filling ingredients and blend until processed. It’s my favorite thing to do is make fillings in a blender because it’s so super simple.
– Roll out the pie crust and add it to a pie dish. Pour in the filling and transfer to the oven to bake.
– If you want (and this is completely optional), make a marshmallow frosting for the top. For this, we cook egg whites over a double boiler with sugar until the sugar has completely dissolved. Then you beat it until it’s nice and fluffy and shiny.
– Top the sweet potato pie with the marshmallow frosting and torch it when you’re ready to serve it.
How to Make this Pie Dairy-Free
Not all my recipes are easily adaptable to be made dairy-free. But this recipe is perfect for that. You’ll need to buy a vegan crust and then use coconut milk in place of the heavy cream in the filling.
It will have a hint of coconut flavor but it’s actually really delicious and welcomed. It gives a nice twist on a classic sweet potato pie.
If you make this recipe, let me know on Instagram!
Classic Sweet Potato PiePrint
- 1 store-bought or homemade pie crust
- 1 1/2 pounds sweet potatoes (about 2 whole potatoes) , peeled and cubed
- 3 large eggs
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp kosher salt
- 1 cup coconut milk or heavy whipping cream
- 2 tablespoons water
- 2/3 cup granulated sugar
- 2 large egg whites
- Pinch cream of tartar
- Pinch of kosher salt
- 1/4 teaspoon pure vanilla extract
- Graham Cracker Topping:
To Make the Pie:
- Remove the pie crust from the fridge and allow to stand on the counter for about 10 minutes. I always find this helps with rolling it out. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13-inch round. Wrap the dough around the rolling pin and unroll it over a 9-inch pie dish. Gently fit the dough into the bottom and up the sides of the pie dish. Trim the dough around the pie dish, leaving a 1 1/2-inch overhang (this is important if you want a nice crimp). Tuck the overhang under itself all the way around. Rest your right thumb on the edge of the pie crust and using your left hand, shape a V. Push the two together, creating a large crimp. Work your way around the entire pie crust until you’re done. Stick the pie crust in the freezer while you make the filling.
- Bring a medium pot filled with water to a boil. Drop the cubes of sweet potato in the water and boil for about 25 to 30 minutes, until very very tender. Drain and set aside. Using a ricer, add the sweet potato and press down until you’ve worked your way through all of the sweet potato. You should end up with about 2 cups of sweet potato puree. You could also use canned sweet potato puree. If using canned, be sure to measure out 2 cups of sweet potato puree and proceed with the recipe
- Preheat the oven to 350 degrees F. To a blender, add the eggs, sugar, brown sugar, ground cinnamon, ginger, nutmeg, salt and coconut milk. Pulse until very smooth. Next, add the smashed sweet potato and pulse again until pureed and very smooth, about 1 minute. Remove the pie crust from the fridge and brush the edges with egg wash. Pour in the filling and transfer to the oven to bake for 45 to 50 minutes, until set but still wobbly in the center. Allow to set for 3 to 4 hours before slicing.
To Make the Marshmallow Topping:
- In large metal bowl, whisk together the water, sugar, egg whites, cream of tartar, and salt. Set bowl over pan of barely simmering water and mix using a spatula until the sugar has completely dissolved into the egg whites. Transfer to the counter and beat with handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes and until it's cool and billowy. Beat in vanilla. (Frosting can be made 4 hours ahead and chilled, covered.)
- Transfer the marshmallow frosting to the top of the pie. Smooth it out creating little swoops all to your liking. Using a blow torch, torch the top to give it a nice meringue browned effect. Slice up and serve.
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