Sour Cream-Sweet Potato Pie
From Country Living
This recipe has been tested by Country Living
A traditional Southern dessert, this rich sweet potato pie turns fall produce into a spectacular holiday treat.
Yields: One 9-inch pie (8 servings).
Total Time: 1 hr 35 min
Prep Time: 30 min
Oven Temp: 350
- 1.25 cup(s) all-purpose flour
- 1 tablespoon(s) sugar
- 1/4 teaspoon(s) salt
- 1/2 stick(s) cold unsalted butter, cut into 1/2-inch pieces
- 3 tablespoon(s) cold unsalted butter
- 4 tablespoon(s) cold lard, cut into 1/2-inch pieces
- 1 cup(s) light-brown sugar
- 2 tablespoon(s) all-purpose flour
- 1/2 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) grated nutmeg
- 1/4 teaspoon(s) salt
- 1/2 cup(s) milk
- 1/2 cup(s) sour cream
- 3 large eggs
- 1 large egg yolk
- 1 teaspoon(s) pure vanilla extract
- 2 cup(s) (from about 1 1/2 pounds) pureed cooked sweet potatoes
- In a food processor, pulse together flour, sugar, and salt. Add 1/2 stick butter and lard and pulse 10 times, or until large pea-size lumps form. With motor running, gradually add ice water just until dough holds together when pinched between two fingers. Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- On a lightly floured surface, roll out dough to a 12-inch round. Fit into a 9-inch deep-dish pie plate. Trim edges of dough, leaving a 1-inch overhang all around. Fold overhang over to form a high edge, then crimp dough.
- To make decorative leaves: On a lightly floured surface, reroll leftover dough scraps to a 1/8-inch thickness. Using leaf cookie cutter, press out 10 to 12 leaves. Using a sharp knife, score leaves to create veins. Moisten unscored side of each leaf with water, then arrange around pie edge, pressing gently to affix. Refrigerate crust to keep chilled.
- Preheat oven to 350 degrees F. Meanwhile, in a large bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and salt until well combined. Whisk in milk, sour cream, eggs, extra yolk, and vanilla. Whisk in sweet potatoes. In a small saucepan over medium heat, melt remaining butter. Cook until butter foams; then continue until foam subsides and butter turns a rich brown. Immediately pour butter into sweet-potato mixture and whisk until incorporated.
- Place pie plate on a rimmed baking sheet. Pour filling into crust. Bake until pie sets but center is still slightly wobbly, 50 to 60 minutes. Transfer to a wire rack to cool.
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