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YIELD: MAKES 2 PIES
THIS RECIPE WILL MAKE YOU LOOK LIKE A PRO, EVEN IF THIS IS YOUR FIRST ATTEMPT AT BAKING A PIE.
- 3 LARGE SWEET POTATOES, COOKED & PURÉED
- 1 STICK SALTED BUTTER, BROWNED (IE. KERRYGOLD)
- 120Z EVAPORATED MILK OR COCONUT MILK
- 1 TSP PURE VANILLA BEAN PASTE OR VANILLA EXTRACT
- 2 TSPS CINNAMON
- 1/4 TSP NUTMEG
- 1/8 TSP GROUND GINGER
- 3/4 CUP ORGANIC CANE SUGAR
- 1/4 CUP ORGANIC BROWN SUGAR
- 1 TBSP ORGANIC AP FLOUR
- 3 EGGS. ROOM TEMPERATURE & SLIGHTLY BEATEN
- TWO 9INCH PIE CRUSTS, ROOM TEMPERATURE
1. PREHEAT OVEN TO 350F DEGREES
2. MELT BUTTER IN A POT OVER MEDIUM HEAT.
COOK UNTIL BROWNED (DO NOT BURN). SET ASIDE TO COOL.
1. PUREE COOKED SWEET POTATOES IN A BLENDER UNTIL SMOOTH.
2. IN A LARGE BOWL. ADD PURÉED SWEET POTATOES, BROWNED BUTTER, MILK, VANILLA, SPICES, SUGAR, FLOUR & EGGS.
3. POUR INTO PIE CRUST
4. BAKE FOR 55-60 MINUTES.
5. REMOVE FROM OVEN AND LET PIE COOL COMPLETELY
6. REFRIGERATE FOR 3-4 HOURS FOR A DENSE & CREAMY TEXTURE