Dessertscountryliving
Sour Cream-Sweet Potato Pie
A traditional Southern dessert, this rich sweet potato pie turns fall produce into a spectacular holiday treat.
👥 8 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 30 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●knife
- ●saucepan
- ●bowl
- ●whisk
- ●oven
- ●baking sheet
📝 Preparation Steps
1
In a food processor, pulse together flour, sugar, and salt. Add 1/2 stick butter and lard and pulse 10 times, or until large pea-size lumps form. With motor running, gradually add ice water just until dough holds together when pinched between two fingers. Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least ⏱️ 1 hour or up to 2 days.
2
On a lightly floured surface, roll out dough to a 12-inch round. Fit into a 9-inch deep-dish pie plate. Trim edges of dough, leaving a 1-inch overhang all around. Fold overhang over to form a high edge, then crimp dough.
3
To make decorative leaves: On a lightly floured surface, reroll leftover dough scraps to a 1/8-inch thickness. Using leaf cookie cutter, press out 10 to 12 leaves. Using a sharp knife, score leaves to create veins. Moisten unscored side of each leaf with water, then arrange around pie edge, pressing gently to affix. Refrigerate crust to keep chilled.
4
Preheat oven to 350°F. Meanwhile, in a large bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and salt until well combined. Whisk in milk, sour cream, eggs, extra yolk, and vanilla. Whisk in sweet potatoes. In a small saucepan over medium heat, melt remaining butter. Cook until butter foams; then continue until foam subsides and butter turns a rich brown. Immediately pour butter into sweet-potato mixture and whisk until incorporated.
large eggs, plus 1 large yolk3
5
Place pie plate on a rimmed baking sheet. Pour filling into crust. Bake until pie sets but center is still slightly wobbly, 50 to ⏱️ 60 minutes. Transfer to a wire rack to cool.
Nutrition Facts
calories
467 calories
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