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Double Crusted Sweet Potato Pie

Double Crusted Sweet Potato Pie

A comforting dessert featuring a creamy sweet potato filling encased in a flaky, buttery crust.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 2 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 400 kcal

Equipment

  • Oven
  • Pie dish
  • Saucepan
  • Mixing Bowls:

Ingredients
  

  • 2 large sweet potatoes roasted
  • 1/4 cup unsalted butter browned
  • 1/2 cup brown sugar packed
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 Tbsp dark rum optional
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream
  • 1/2 cup unsalted butter browned and cooled
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • 3 Tbsp all-purpose flour
  • 1 cup buttermilk
  • 1 1/2 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 tsp freshly grated nutmeg
  • 2 Tbsp turbinado sugar for sprinkling
  • 1/2 cup whipping cream whipped, for serving

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Roast the sweet potatoes for about 45 minutes until soft, then let cool and peel.
  • Melt 3/4 cup of unsalted butter in a saucepan over medium heat until browned, about 5-7 minutes.
  • In a mixing bowl, combine mashed sweet potatoes, 1/4 cup browned butter, brown sugar, cinnamon, nutmeg, ginger, rum (if using), eggs, vanilla, and heavy cream until smooth.
  • Roll out the first pie crust and fit it into a 9-inch pie dish. Blind bake at 350°F (175°C) for 10 minutes, then allow to cool.
  • Spread the sweet potato mixture evenly in the crust.
  • In a separate bowl, whisk together the remaining browned butter, eggs, granulated sugar, flour, buttermilk, lemon juice, lemon zest, vanilla, salt, and nutmeg. Pour over the sweet potato layer.
  • Cover with the second pie crust, trim excess, crimp edges, brush with beaten egg, and sprinkle with turbinado sugar.
  • Bake at 350°F (175°C) for 55-65 minutes until the top is golden brown and the filling is set.
  • Let cool for at least 2 hours before slicing. Serve with whipped cream.

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Notes

Store leftovers in the refrigerator for up to a week or freeze for up to three months.
Keyword Pie, Sweet Potato