Time 2h Number Of Ingredients 17 Steps:
Prepare and roll out the pie crust. Transfer it to a standard 9-inch pie dish. Trim the edges and fold under themselves before crimping with your fingers or a fork. Cover the crust with plastic wrap and refrigerate it for at least 30 minutes or up to 1 day. Place a rack in the center of the oven and preheat to 375 degrees F. To prepare the filling, scrub and peel the sweet potatoes. Then, dice into large, 3-inch chunks. Place chunks in a large pot and cover with cool water. Bring the pot to a boil, and then reduce the heat to medium. Let simmer until the potatoes are tender and pierce easily with a thin knife, about 15 to 20 minutes. Drain the potatoes into a colander, transfer back into the pot, and mash. Measure out 2 cups, which is the amount that you need for the pie, and reserve any extra for another recipe. To the same pot, add the brown sugar, cinnamon, ginger, allspice, salt, butter, and 5 ounces (1/2 cup plus 2 tablespoons) of the evaporated milk. Place the pot on the stove and cook on low, for about 5 minutes, mashing the potatoes further as they cook. To make the silkiest possible pie, use an immersion blender to puree until totally smooth; you may also transfer the mixture to a blender or food processor. Once the mixture is smooth and smells very fragrant, remove from the heat and let cool in the pot. While the sweet potato mixture cools, whisk together the remaining 1/2 cup plus 2 tablespoons (5 ounces) evaporated milk, granulated sugar, eggs, bourbon, and vanilla extract, in a separate bowl, until totally smooth. Carefully pour the egg mixture into the warm sweet potato mixture and stir until evenly and smoothly combined. Remove the crust from the refrigerator, pour the prepared filling into the pie crust, and then gently place the pie dish on a baking sheet. Bake the pie for 10 minutes at 375 degrees F, then reduce the heat to 325 degrees F and continue baking until cooked through; about 50 minutes. Check the pie periodically. If the crust is browning more quickly than you would like, shield it, then continue baking as directed. When the pie is ready, remove, and let cool completely.* Meanwhile, heat a wide skillet over medium-low heat. Once the pan is heated, add the coconut in an even layer. Continually stir and fold over the coconut in the pan so that it cooks evenly and is a light, toasty brown; 6 to 8 minutes. Watch the pan attentively to prevent burning, then remove coconut immediately to a plate once ready. Let cool. Finally, prepare the marshmallow cream topping. Place the cream in the bowl of a stand mixer fitted with the paddle attachment.** Begin beating on low speed, then slowly increase the speed to high, beating just until soft peaks form. Add the marshmallow creme and vanilla. Beat on high, scraping down the sides of the mixer a few times, until a loose whipped cream forms. The cream should be harder than soft peaks but not as stiff as hard peaks. Serve the pie at room temperature, with the marshmallow whipped cream dolloped generously on top, and sprinkled with toasted coconut.
Time 1h Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the sweet potatoes, eggs, evaporated milk, cinnamon, nutmeg, cloves and salt. Pour into the pie crust. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a knife inserted in center comes out clean. Top with whipped topping or serve warm with vanilla ice cream.
Time 1h5m Yield 2 pies, 12 serving(s) Number Of Ingredients 12 Steps:
PREHEAT oven to 375 degrees F. ADD sweet potatoes (including syrup) to a food processor with remaining FILLING ingredients. PROCESS the FILLING mixture until smooth. POUR mixture into two 9-inch frozen pie shells. BAKE 55-65 minutes (centers will still move slightly). PLACE pies on wire racks to cool. WHIP heavy whipping cream into a medium bowl with electric beater until it thickens; add remaining TOPPING ingredients gradually and continue whipping until peaks form. SPREAD whipped cream TOPPING over cooled pies. DUST each pie with ground cinnamon if desired as a GARNISH for either TOPPING. SLICE, serve and enjoy!
Time 55m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Preheat the oven to 350°F. For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue. For the meringue, using an electric mixer, beat the egg whites until soft peaks form;. Beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.
More about “old fashioned sweet potato pie made easy recipes”
Time 1h25m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Filling:. Using an electric mixer combine potatoes, 1 cup of sugar, butter, eggs vanilla,salt and spices. Mix thoroughly. Add milk, and continue to mix. Pour into pie crust and bake 35-45 minutes or until knife inserted in the center comes out clean. Place pie on rack to cool to room temperature before covering with meringue. Meringue:. Using an electric mixer beat egg whites until soft peaks form; beat in remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until sugar dissolves and mixture is glossy and stiff, but not dry. With rubber spatula spoon meringue onto cooled pie, forming peaks. Make sure meringue touches crust all around (to avoid weeping). Sprinkle with a pinch of granulated sugar. Bake 10-12 minutes, or until delicately browned.
