Sweet Potato Pie With Condensed Milk
This sweet potato pie with condensed milk is made with a flakey homemade buttery pie crust, and topped with whipped cream.
Ingredients
For the pie crust
- 1 ¼ cups Flour AP, plain
- ⅓ teaspoon Kosher salt
- 1 cup Granulated sugar
- ½ cup Butter cold, unsalted
- 3-4 teaspoon Iced water
For the pie filling
- 2 cups Sweet potato puree homemade or canned
- 2 teaspoon Vanilla extract
- ⅓ teaspoon Kosher salt
- 1 can Sweetened condensed milk
- 1 teaspoon Cinnamon
- ⅓ teaspoon Nutmeg
- ¼ cup Butter melted, unsalted
- 2 Eggs
Instructions
Make the sweet potato puree
- Start by preheating your oven to 400°F (200°C). Wash and dry the sweet potatoes, then prick them a few times with a fork.
- Place the sweet potatoes on a baking sheet and bake them in the oven for about 45 minutes to an hour, or until they are tender when pierced with a knife.
- Once baked, let them cool slightly before peeling off the skins. Transfer the peeled sweet potatoes to a blender or food processor and blend until smooth and creamy.
Blind bake the pie crust
- Preheat an oven to 180c (350f). Use your favorite recipe for 1 pie crust. You can use the recipe from my pumpkin pie.
- Line the pie pan with the pie dough, trim off excess dough fold the ends under and crimp the edges as desired. Poke the bottom with a fork and freeze for 20 minutes.
- Remove the unbaked pie crust from the fridge and line the inside of the dough with parchment paper. Fill it with dried beans or pie weights. Bake for 20 minutes at 180c (350f) preheated oven.
- Carefully lift the parchment paper and pie weights and set them aside to cool.
- In a large mixing bowl, add the sweet potato puree, eggs, melted butter, sweetened condensed milk, cinnamon, nutmeg, vanilla extract, and salt, and mix with a whisk until well combined. Use an immersion blender to make the batter super smooth.
- Brush the crust with egg wash and pour the pumpkin pie filling into the crust.
- Bake in a 180c (350f) preheated oven in the third lower rack of the oven for 40-50 minutes or until the edges of the pie are fully set, and the middle seems jiggly.
- Allow the pie to cool to room temperature for at least an hour, and let it set in the fridge for at least 4 hours. Overnight is best.
- Top each slice of pie with a dollop of whipped cream and a sprinkle of cinnamon if desired. Enjoy!
Notes
- Use cold butter for the crust, I suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- For a smooth and creamy pie, make sure that you are using room-temperature ingredients. Before you begin to make this pie, make sure that your eggs and sweetened condensed milk are at room temperature.
- Choose the right sweet potatoes. Opt for small to medium-sized sweet potatoes as they tend to be sweeter and less starchy than larger ones.
- Bake, don’t boil. Baking the sweet potatoes intensifies their natural sweetness and keeps them from becoming waterlogged, which can affect the texture of your pie filling.
- To achieve a smooth texture, I like to blend the filling with an immersion blender, which is excellent for breaking up the potato fibers.
- Don’t open the oven door before the pie is fully baked or about to be baked! Drastic changes in the temperature of the pie while baking can cause the pie to crack.
- Place the pie in the lower third of the oven to stop the pie from browning too quickly.
- Work the dough as little as you can. If you overwork the dough, it encourages gluten development which isn't optimal for pie dough. It makes the dough dry, and gummy, and not moist and flakey.
- Freeze the unbaked pie crust for about 20 minutes before baking, this step stops the pie crust from browning too quickly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Allow the pie to cool completely. The filling of the pie needs to set completely so you get beautiful slices.
- Don’t skip brushing the pie with egg wash. (one egg and a tablespoon of milk or cream)
Nutrition
Calories: 449kcalCarbohydrates: 65gProtein: 7gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 83mgSodium: 348mgPotassium: 449mgFiber: 2gSugar: 45gVitamin A: 11341IUVitamin C: 12mgCalcium: 148mgIron: 1mg
Tried this recipe?Let us know how it was!