Ingredients
Scale
- CRUST: Simple Pie Crust
- Note- we prefer a pastry crust but you could use a graham cracker crust if you wish.
- 3 cups flour (sifted)
- 1 tsp salt
- 1 ¼ cups shortening
- 1 egg
- 2 TBSP white vinegar
- 3 TBSP ice cold water
- CHEESECAKE FILLING:
- 1 8-ounce / 225-g package cream cheese, softened
- ½ 8oz package cream cheese, softened
- 3/4 cup 200 g fine sugar
- ¼ cup 55 g packed light brown sugar
- 1 ¾ cups 270 g mashed sweet potatoes (see note)
- 3 large eggs (slightly beaten)
- 2/3 cup 165 ml evaporated milk
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon (or less to taste)
- 1/8 teaspoon freshly ground nutmeg
- TOPPING:
- 1 cup heavy whipping cream
- ¼ cup sugar
- 1 vanilla bean
Instructions
- CRUST:
- Cut shortening into flour and salt.
- Crack egg into a small bowl and add water and vinegar, mix together.
- Pour wet ingredients into dry all at once.
- Using your hands, gather all into a ball. Do not work the dough.
- Rest dough 10 minutes in fridge.
- This makes enough for 2- 8 inch pies so you will have extra.
- We just make two small personal pies for fun because there is also extra filling for this pie that will be left.
- After resting dough press bits of dough from center of a 9 inch glass pie plate all the way up sides and make a crust edge.
- Don’t make it too thick.
- Prick pie crust all over with fork.
- Bake it empty at 450 F 10 minutes.
- FILLING:
- Beat cream cheese with electric mixer until smooth.
- Add sugar and brown sugar, beating until completely smooth.
- Scrape down the sides of the bowl.
- Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined.
- Pour into crust.
- Bake at 350 F until edge is set, 45 to 55 minutes.
- TOPPING:
- Open the vanilla bean and scrape all of the seeds into a bowl.
- Beat together with cream and sugar until peaks form.
- Serve on cut pie pieces when plating.
- Note: for 1-3/4 cups mashed sweet potatoes, you’ll need to roast 1 pound (455 g) sweet potatoes (about 2 medium sweet potatoes). Using a fork, pierce the potatoes in several places then roast in a 400°F oven until tender, 45 minutes to 1 hour. Once the sweet potatoes are cool enough to handle, cut them in half, scoop out the flesh, and mash until smooth.
- Category: Dessert
- Cuisine: Southern