Classic Sweet Potato Pie Recipe

5 from 9 votes

Classic Sweet Potato Pie Recipe

This Classic Sweet Potato Pie is a fall and autumn staple. It's silky smooth with a perfect flakey buttery crust. Make this for your next Fall dinner!

Prep Time1

Cook Time45

Chilling Time2

Total Time3 45

Course: Dessert, Holiday

Cuisine: American

Servings:

Author: Adrianna Adarme

Cost: $9

Equipment

1 (9-inch) pie baking dish
1 electric hand mixer (or you can use a stand-up mixer)
2 mixing bowls
1 blender

Ingredients

Filling and Pie:

1 store-bought or homemade pie crust
1 1/2 pounds sweet potatoes (about 2 whole potatoes) peeled and cubed
3 large eggs at room temperature
1/4 cup granulated sugar
1/4 cup packed 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

7-Minute Frosting:

2 tablespoons water
2/3 cup granulated sugar
2 large egg whites
Pinch cream of tartar
Pinch kosher salt
1/4 teaspoon pure vanilla extract
Graham Cracker Topping:

Instructions

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. Remove it from the oven and allow to come to room temperature on the kitchen counter 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.)

To Assemble:

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.

Notes

To Make Ahead:

This pie can be made up to 2 days ahead. Store in the fridge (without the marshmallow frosting) and lightly cover with a clean kitchen towel or plastic wrap.

Pair with a Cookie Crust:

If you don't want to make a pie crust. You can use this cookie crust recipe from this pie.

Equipment:

Nutrition