Description
Paula Deen’s sweet potato pie blends Southern comfort with creamy, spiced perfection. Rich, velvety filling nestled in a flaky crust promises a delightful dessert that will transport you to a warm kitchen filled with homestyle charm.
Ingredients
Scale
Vegetables and Starch:
- 2 cups sweet potatoes, peeled and cooked
Dairy and Eggs:
- 2 eggs
- 3 egg whites
- 1 cup milk
- ½ stick (4 tablespoons) butter, melted
Sweeteners, Spices, and Flavor Enhancers:
- 1 ¼ cups sugar
- 1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
Crust:
- 1 (9-inch) unbaked pie crust
Instructions
- Transform cooked sweet potatoes into a velvety puree using an electric hand mixer, blending thoroughly with 1 cup (200 grams) sugar, melted butter, eggs, vanilla, salt, ginger, and cinnamon until achieving a silky, uniform consistency.
- Gently incorporate milk into the sweet potato mixture, stirring until completely integrated and creating a smooth, creamy texture.
- Transfer the luscious filling into an unbaked pie crust, ensuring an even distribution across the entire surface.
- Position the pie in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) and bake for 35 to 45 minutes, monitoring until a knife inserted into the center emerges completely clean.
- Remove the pie from the oven and allow it to cool completely on a wire rack, creating a stable foundation for the meringue topping.
- Whip egg whites using an electric mixer until soft, billowy peaks begin to form, signaling the initial stage of meringue preparation.
- Gradually introduce the remaining 1/4 cup (50 grams) of sugar, adding one tablespoon at a time while continuously beating the egg whites.
- Continue whipping until the meringue transforms into a glossy, voluminous mixture with stiff, defined peaks that hold their shape.
- Carefully spoon the meringue over the cooled pie, ensuring complete coverage that connects with the crust’s edges and creating elegant, decorative peaks using the back of a spoon.
- Sprinkle a delicate layer of granulated sugar across the meringue surface for added texture and visual appeal.
- Return the pie to the oven and bake for 10 to 12 minutes, watching carefully until the meringue develops a delicate, golden-brown coloration.
Notes
- Seal meringue edges securely against pie crust to prevent shrinking during baking, creating a beautiful, professional-looking dessert.
- Test filling doneness by inserting a clean knife into the center, looking for minimal moist crumbs that indicate perfect baking without drying out the sweet potato mixture.
- Create glossy, stable meringue by beating egg whites until stiff peaks form, ensuring a luxurious and stable topping that holds its shape beautifully.
- Allow pie to cool completely to room temperature before adding meringue, preventing separation and maintaining a smooth, elegant final presentation.
- Select freshly cooked and thoroughly mashed sweet potatoes for superior flavor and texture, avoiding canned alternatives that can compromise the pie’s natural sweetness and creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 442
- Sugar: 35.1 g
- Sodium: 209 mg
- Fat: 19.2 g
- Saturated Fat: 9.1 g
- Carbohydrates: 63.2 g
- Fiber: 2.1 g
- Protein: 6.3 g
- Cholesterol: 71 mg