Southern Sweet Potato Pie
A classic Southern dessert with a rich, sweet filling and a flaky crust. This recipe is easy to follow and perfect for any occasion.
Equipment
- 9-inch pie plate
- Mixing bowls (large and small)
- Whisk
- Pastry blender or fork
Ingredients
Crust Ingredients
- 1 1/2 cups All-purpose flour
- 1/2 teaspoon Salt
- 1/2 cup Cold unsalted butter Cut into small pieces
- 1/4 cup Ice water Add as needed
Filling Ingredients
- 3 large Sweet potatoes cooked and mashed
- 3/4 cup Granulated sugar
- 1/2 cup Brown sugar packed
- 2 Large eggs
- 1 teaspoon Spices (cinnamon, nutmeg, cloves) each, or to taste
- 1 can (12 oz) Evaporated milk
- 2 tablespoons Butter melted
Instructions
Instructions
- Preheat oven to 350°F (175°C). Make the pie crust: Combine flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll out the dough and fit it into a 9-inch pie plate. Trim and crimp the edges.
- In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, eggs, cinnamon, nutmeg, cloves, evaporated milk, and melted butter. Mix well until smooth.
- Pour the sweet potato filling into the prepared pie crust.
- Bake for 45-50 minutes, or until a knife inserted near the center comes out clean. The filling should be set and slightly puffed.
- Let cool completely on a wire rack before serving. Enjoy!
Notes
For a richer flavor, use a combination of regular and brown sugar. You can also add a pinch of salt to enhance the sweetness. Let the pie cool completely before slicing to prevent a runny filling.