Sweet Potato Pie

Sweet Potato Pie
Photo by Scott Phillips

Ingredients

  • 1 tsp. pure vanilla extract
  • 1 cup half-and-half
  • ¾ cup packed light brown sugar
  • 3-½ Tbs. ice water; more as needed
  • ½ tsp. granulated sugar
  • 2 medium-to-large sweet potatoes (12 to 14 oz. each)
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into ½-inch pieces
  • + 12 more ingredients
    • 1 oz. (2 Tbs.) cold vegetable shortening, cut into ½-inch pieces
    • 6 oz. (1-1/3 cups) unbleached all-purpose flour
    • ½ tsp. kosher salt
    • 2 tsp. dark rum
    • Pinch freshly ground black pepper
    • ½ tsp. kosher salt
    • 1-½ tsp. ground ginger
    • Lightly sweetened whipped cream for serving (optional)
    • Pinch ground or freshly grated nutmeg
    • 1-½ tsp. ground cinnamon
    • 3 large eggs
    • ¼ tsp. ground cloves

Combine the flour, sugar, and salt in a large bowl. Add half of the butter. Using your hands, gently toss the butter to coat each piece with flour. Using a pastry cutter or 2 knives, cut the butter into the flour until the mixture has the texture of coarse oatmeal. Add the remaining butter and th...

View full recipe at Fine Cooking

Comments

Variations on Sweet Potato Pie

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