Making this luscious pie is reason enough to invite over a friend or two. You can bake it up to two days ahead; cool it completely, cover with plastic wrap, and chill. Before serving, reheat it for about 15 minutes at 325° to bring back its silky texture.
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
4 to 5 tablespoons ice water
1 cup mashed cooked sweet potatoes
1 cup evaporated fat-free milk
3/4 cup packed light brown sugar
2 tablespoons all-purpose flour
1 large egg white
1/2 cup 1% low-fat milk
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of salt
How to Make It
To prepare pastry, lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Place 1 1/4 cups flour, granulated sugar, and 1/2 teaspoon salt in a food processor. Process 10 seconds. Add butter; pulse 4 times or until mixture resembles coarse meal. Place flour mixture in a bowl. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist. Place pastry on a lightly floured surface; knead lightly 3 or 4 times. Gently press mixture into a 4-inch circle on plastic wrap; cover. Chill for 30 minutes.
Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
Preheat oven to 350°.
Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch pie plate. Remove remaining plastic wrap. Fold edges under; flute. Line bottom of dough with a piece of foil coated with cooking spray; arrange pie weights or dried beans on foil. Bake at 350° for 15 minutes. Remove pie weights and foil; cool pastry on a wire rack.
To prepare filling, combine sweet potatoes and next 4 ingredients (through egg white) in a food processor; process until blended. Spoon into a large bowl. Add 1% milk and remaining ingredients; stir well. Pour filling into pastry. Bake at 350° for 50 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack.
This pie is yummy. I have never had sweet potato pie before so I don’t have anything to compare it to; but my boyfriend and I enjoyed it. The filling is sweet and creamy and the spices make it smell wonderful. I am not particularly great at making crusts; you might consider getting a frozen one. Also, the filling didn’t completely fill the pie to the top, it was about ½ to ¾ of an inch deep from the crust, so you can flute the side a lot (I ended up with a centimeter and a half of plain crust around the edges.) I followed the direction exactly. My only question was about the evaporated milk. I used powder (dry) milk, but I wonder if they wanted you to use condensed (liquid) milk. Condensed milk may have made a more voluminous filling, which could explain the my crust height problem.
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