Mississippi Sweet Potato Pie Recipe
Sweet potato pie is a classic dessert that is popular across the American South, and Mississippi Sweet Potato Pie is a special variation of this beloved dessert.
Ingredients
- 2 1/2 cups mashed sweet potatoes (cooked)
- 2 large eggs
- 3/4 cup light brown sugar (packed)
- 1/4 cup salted butter (melted)
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest
- 1/2 teaspoon ground cinnamon
- 1 cup evaporated milk
- 2 tablespoons bourbon (divided)
- 3/4 cup heavy cream
- 1 1/2 teaspoons granulated sugar
- 1/2 (14 oz) pkg refrigerated pie crusts
Instructions
- To begin, preheat the oven to 425°F.
- Roll out the piecrust into a 12-inch circle on a lightly floured work surface. Carefully fit the crust into a 9-inch deep-dish pie plate, ensuring the edges of the dough are folded under and fluted.
- Prick the bottom of the crust lightly using a fork. Line the crust with parchment paper and fill it with pie weights.
- Place the pie plate in the preheated oven and bake until firm, approximately 10 minutes.
- Remove the pie weights and continue baking until the surface of the crust is dry, approximately 5 minutes.
- Once finished, remove the crust from the oven and reduce the oven temperature to 375°F.
- In a mixing bowl, whisk together eggs, sweet potatoes, brown sugar, butter, vanilla, zest, and cinnamon until smooth.
- Gradually whisk in evaporated milk and 1 tablespoon of bourbon until blended.
- Pour the mixture into the prepared crust and bake at 375°F until the pie is set, approximately 50 minutes.
- Once finished, let the pie cool on a wire rack until completely cooled, approximately 1 hour and 30 minutes.
- Using an electric mixer fitted with a whisk attachment beat heavy cream on medium-high speed until foamy, approximately 2 minutes.
- Add granulated sugar and the remaining 1 tablespoon of bourbon and beat until soft peaks form, approximately 1 to 2 minutes. Serve the whipped cream with the pie.
Notes
- Use fresh, locally grown sweet potatoes for the best flavor.
- Make sure to prick the crust with a fork before baking to prevent it from puffing up.
- Blind bake the crust before adding the filling to ensure a crisp crust.
- Gradually whisk in the evaporated milk and bourbon to prevent the mixture from curdling.
- Let the pie cool completely before slicing to ensure it sets properly.
- Top the pie with homemade whipped cream for an extra special touch.
- Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.
Nutrition
Calories: 198kcal