As much as I love the flavor of pumpkin in my coffee, cookies, empanadas, granola, crepes,…the list is endless until I pump the breaks to a skidded stop once we get to pumpkin pie. I’m sorry, if you’ve been reading Eliza Domestica for a while, you’ll know that pumpkin pie and I just don’t jive together. It was a traumatic childhood experience of school cafeteria pumpkin pie that has scarred me for life. I just can’t bring myself to eat it without convulsively gagging…not to be overly dramatic. But pumpkin cheesecake, bring it on. Pumpkin ice cream, I love you. Pumpkin pie, see your way to the door. I know, it’s weird, right?
In my attempts to avoid pumpkin pie I decided to make Joy the Baker’s Sweet Potato Pie that’s in her cookbook and on her blog. It has similar spices as a pumpkin pie would have, but – it’s not pumpkin pie, and that makes me happy. It’s creamy, spicy, sweet potato-y with an interesting smokey essence to it that seriously has my heart going pitter patter just talking about. And the crust, don’t get me started. It’s all just lovely. Especially in your mouth. If you have pumpkin pie aversions like I do, then give this pie a try.
The no-roll crust recipe is easily my new favorite to make for pies. The one ingredient I changed was the oil. I’ve been on a coconut oil-in-everything kick and it works out beautifully in this crust. This no-roll crust is also something the kids can jump in and help with since it involves pressing the dough into the pie pan. Once baked, the rough edges have a rather rustic look that I love.
This sweet potato pie will be gracing our Thanksgiving tables for years come, I just know it.
2 medium sweet potatoes (about 2 cups mashed)
3/4 cup packed brown sugar
1 1/4 teaspoons ground coriander
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 stick of unsalted butter (1/4 cup), melted
1 1/4 cups of (two 5 ounce cans) of evaporated milk
3 large eggs
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
Easy No-Roll Pie Crust
2 ¼ cups all-purpose flour
1 teaspoon salt
3 tablespoons granulated sugar
¼ baking powder
6 tablespoons unsalted butter, chilled
1 1/2 tablespoons of cream cheese, chilled
3 tablespoons cold milk
1/4 cup, plus 2 tablespoons of coconut oil (original recipe calls for canola or vegetable oil)
Sweet Potato Pie Filling
Wash and chop the sweet potatoes into large pieces (leave the skin on) and place in a large saucepan with water. Over medium high heat boil sweet potatoes until they are very soft. Make sure the potatoes are ready to be removed from the heat by taking a knife or fork and inserting into the center of the potato piece (the utensil should cut the potato easily). Strain the potatoes and let cool in the strainer or on a wire rack. Once cooled, peel and mash the potatoes until smooth and creamy.
Measure 2 cups of mashed sweet potato and place in a clean sauce pan over low heat. Mix in the brown sugar, spices, salt, butter, and half of the evaporated milk. Whisk ingredients until the mixture is smooth and creamy. Cook for 5-8 minutes until the mixture starts to lightly bubble. Remove from heat and allow it to cool to room temperature (you can put this in the refrigerator to speed up the cooling process).
Beat eggs in a medium to large bowl. Add the remaining granulated sugar and vanilla extract and whisk until creamy. Add the sweet potato mixture while whisking until fully combined. Chill pie filling for at least 3 hours, or overnight.
In the meantime, prepare the No-roll pie crust.
In a mixing bowl, combine all of the dry ingredients. Cut the chilled butter into cubes and place in the freezer to chill until you are ready to add them to the dry ingredients. Add butter and cream cheese to the dry ingredients and mix with your hands. Break up the butter to smaller chunks while mixing with the dry ingredients. The mixture should be a flaky/chunky consistency.
Whisk milk and oil together and add it to the bowl. With a fork, stir ingredients until well combined. The original recipe says to press the dough into a 10 inch pie pan, but I used a 9 inch pie pan and left some of the crust out so it wasn't too thick. Press the dough into bottom and sides of the pie pan, making sure the crusts thickness is evenly distributed around the pan, leaving a slightly thicker edge at the top.
If the crust is finished before the potato filling is ready, place pie dish in the refrigerator for an hour or for 15 minutes in the freezer to chill before pouring filling in.
Once you're ready to bake the pie, place a cookie sheet in the oven and preheat to 400 degrees Fahrenheit.
Pour the chilled filling into the chilled pie crust. If you're using a 9 inch pie pan, you will have extra filling left over (discard it or pour leftover filling in a sauce pan and cook it up until it is a custard - and eat it with a spoon, ha!). Place pie on the preheated cookie sheet and bake at 400 degrees for 10 minutes.
After 10 minutes of baking at 400 degrees, reduce the temperature to 325 degrees Fahrenheit and continue to bake pie for 55 to 60 minutes. The pie will be done once the crust around the edges is lightly browned and the center stays firm when you try to give the pie pan a little jiggle. If the center still jiggles, bake for another 5 minutes.
Remove pie from oven and cool to room temperature before serving. Eat on its own or with a dollop of freshly whipped cream.
Store covered with plastic wrap in the refrigerator for up to three days.
Recipe from Joy the Baker Cookbook