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.
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.