Maple Bourbon Sweet Potato Pie Recipe
Recipe by: Karen Barker Difficulty: Intermediate Servings: 8
Nutritional Information (per serving, 1/8 of pie): Calories 651, Total Fat 42 g, Saturated Fat 17 g, Carbohydrates 56 g, Dietary Fiber 3 g, Sugar 23 g, Protein 8 g, Cholesterol 149 mg, Sodium 291 mg
Total Time: 6 hours 45 minutes Preparation Time: 35 minutes Resting Time: 4 hours Cooking Time: 2 hours 10 minutes
Ingredients
- 2 large or 3 medium sweet potatoes
- 4 tablespoons (2 ounces) melted butter
- 1 teaspoon vanilla extract
- 3 whole eggs
- 1 egg yolk
- 3/4 cup cream
- 1/4 cup plus 2 tablespoons maple syrup
- 1/4 cup plus 1 tablespoon brown sugar
- 1/4 cup bourbon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- A few grinds of black pepper
Basic Pie Crust
- 2 2/3 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 3/4 teaspoon sugar
- 4 ounces (8 tablespoons) cold butter, cut into pieces
- 4 ounces (about 1/2 cup plus 1 tablespoon plus 2 teaspoons) cold vegetable shortening, cut into pieces
- 1/4 to 1/2 cup ice water, as needed
Instructions
Notes: This pie is custard-like avoid overbaking the filling. Serve with softly whipped cream or marshmallow fluff for a twist. Prepare one 9-inch basic pie crust and blind-bake it before filling.
Preparation
- Heat oven to 425F (220C).
- Pierce sweet potatoes at both ends with a fork. Place on a foil-lined baking sheet and roast about 1 hour, turning once, until tender. Cool, peel, and pass through a food mill or mash until very smooth; you should have 2 cups of puree.
- Lower oven temperature to 375F (190C).
- Mix the sweet potato puree with the melted butter, vanilla, eggs, egg yolk, cream, maple syrup, brown sugar, bourbon, salt, nutmeg, cinnamon, cloves, and black pepper; whisk until smooth and homogeneous.
- Pour the filling into the pre-baked pie shell and bake 4550 minutes, until the filling is just set (a gentle jiggle in the center is okay it will firm as it cools).
- Cool to room temperature. The pie can be made a few hours ahead or up to a day before serving.
Pie Crust
- In a food processor, combine flour, salt, and sugar; pulse to mix.
- Add chilled butter and shortening; pulse until mixture resembles coarse cornmeal. Transfer to a mixing bowl.
- Sprinkle in cold water a little at a time, mixing with a fork, just until the dough starts to come together. Divide into two equal disks, wrap in plastic, and refrigerate for a few hours or overnight.
- Roll one disk on a floured surface to fit a 9-inch pie pan. Trim and crimp the edges. Line with foil or parchment and fill with rice or beans for blind baking. Bake at 375F (190C) for 20 minutes; remove weights and foil before filling.
