Servings: 8 to 10
Because of its similar texture, sweet potato is a natural stand-in for pumpkin in this spin on the traditional Thanksgiving pie.
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While tossing the mixture with your hand, sprinkle the ice water on top. Continue to toss between your fingers until moistened evenly. The dough should look shaggy but hold together when gently squeezed in the palm of your hand. If not, add a little more water. Gather the dough into a ball—don’t knead it, just squeeze it into one solid mass. Press the dough into a flat disk and wrap tightly in plastic. Refrigerate for at least 2 hours or up to 2 days.
On a lightly floured surface, roll out the dough to a 1/8-inch-thick round, 12 to 13 inches in diameter. Gently fit the dough into a 9-inch pie plate, being careful not to stretch it. Trim the edge to a 1/2-inch overhang. Fold the overhang under to create a thick edge—if some areas are sparse, use the trimmings to bulk them up. Crimp the edge. Prick the dough all over with a fork. Cover and refrigerate until firm, at least 1 hour or overnight.
Position a rack in the center of the oven and heat the oven to 425°F.
Line the pie shell with parchment or foil and fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 15 minutes. Carefully remove the parchment and weights and reduce the oven temperature to 375°F. Continue to bake until the bottom of the crust looks dry and is just beginning to turn golden, 10 to 15 minutes more. Cool completely on a wire rack.
Put the potato purée, half-and-half, eggs, sugar, rum, ginger, cinnamon, vanilla, salt, cloves, nutmeg, and pepper in a blender and blend until well combined, 1 to 2 minutes. Transfer the sweet potato mixture to a 3-quart saucepan and warm just slightly (to about 100°F) over medium-low heat, stirring constantly, about 2 minutes. Pour the filling into the baked pie shell and bake at 400°F until just set in the center, 25 to 30 minutes. Transfer to a wire rack and let cool completely. Slice and serve with a generous dollop of whipped cream (if using).
I grew up eating sweet potato pie so was excited to see this recipe in my favorite cooking magazine. I have to say I was disappointed in the texture. Way too soft, too much like custard. I'm used to something quite a bit firmer. The flavor was good so I'll try it again reducing the eggs and the cream.
I land on the side of pumpkin in the great pie debate, but this one is pretty darn good for a rival. Read my full review at: http://themomchef.blogspot.com/2010/11/sweet-potato-pie-from-fine-cooking.html
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