Southern Sweet Potato Pie |
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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Easy, fail-proof crust makes this the perfect choice for Thanksgiving or anytime! I was a pumpkin pie lover until I had my first slice of sweet potato pie. I haven't made a pumpkin pie since. Even reluctant tasters are soon convinced that sweet potato is superior to pumpkin! Ingredients:
1 (3 ounce) package cream cheese, softened |
6 tablespoons unsalted butter, softened |
1 1/4 cups all-purpose flour |
1 tablespoon sugar |
1/4 teaspoon salt |
2 cups mashed sweet potatoes, pureed (about 2 1/4 pounds) |
1 cup sugar |
1/4 cup brown sugar |
3 tablespoons butter, melted |
1 tablespoon fresh lemon juice |
1/2 teaspoon freshly ground nutmeg |
1 teaspoon cinnamon |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
1/2 lemon, zest of, grated |
3 large eggs, beaten |
1/2 cup half-and-half |
Directions:
1. For crust: Blend together cream cheese and butter.
2. Add flour, sugar and salt and stir until dough starts to stick together.
3. Form into a disk.
4. Wrap in plastic wrap and refrigerate for an hour.
5. Prepare filling: Combine all ingredients in mixer bowl.
6. Blend until smooth.
7. Preheat oven to 400°.
8. Roll dough and place in pie pan.
9. Pour in filling.
10. Bake for 20 minutes at 400°.
11. Reduce heat to 325°.
12. Continue baking until firm in center, about 20 minutes longer.
13. Cool completely before slicing.
14. Top with whipped cream to serve!
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