Back to 4 servings 1.25 cup all-purpose flour 0.5 tsp salt 1 stick unsalted butter, cold, cubed 0.25 cup buttermilk, see notes for substitutions 2 egg whites, reserve yolks for filling, beaten to soft peaks, set aside 1 stick unsalted butter, softened 1 cup brown sugar, packed 2 cup sweet potato puree, see notes 2 egg yolks 1 tsp cinnamon 0.5 tsp ginger 0.5 tsp salt 2 tsp vanilla 0.5 cup buttermilk, see notes for substitutions 1.5 cup heavy whipping cream 2 tbsp instant white chocolate pudding mix 0.5 tsp vanilla fresh grated nutmeg to sprinkle on top, optional
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1 Step 1: In a mixing bowl, blend together the flour and salt.2 Step 2: Add chilled butter cubes to flour mixture, toss with blending fork. Cut the butter into the flour until mixture resembles pea sized crumbles. (This can also be done in a food processor, but I've had better results mixing by hand with a blending fork.)3 Step 3: Drizzle in the buttermilk, and mix into a ragged dough. Gently press together and form into a ball. Wrap in plastic wrap and chill for at least 30 minutes, or overnight.4 Step 4: On a floured surface, roll dough slightly larger than a standard 9in. pie plate. Transfer to pie plate, flute edges, and refrigerate while you mix the filling.5 Step 5: In a small mixing bowl, beat egg whites to soft peaks and set aside.6 Step 6: In a medium mixing bowl, add softened butter and brown sugar. Cream together. Add sweet potato puree, reserved egg yolks, cinnamon, ginger, salt, vanilla, and buttermilk. Whisk until smooth.7 Step 7: Fold in beaten egg whites and pour into the unbaked pie shell. Smooth the filling out with a spatula and make a slight swirl design on top.8 Step 8: Bake in a preheated 350 degree oven for about 1 hour and 15 minutes to 1 hour and 25 minutes, depending on your oven. You may need to add a foil shield around the edges after the crust browns. My pie baked for 1 hour 25 minutes, and I added the foil shield during the last few minutes of baking. Allow to cool completely, and serve plain, or with dollops of homemade whipped cream topping.9 Step 9: In a mixing bowl, slightly beat the heavy whipping cream until it barely starts to thicken. Add instant white chocolate pudding mix and vanilla. Continue beating until nice and thick. Use right away, or store in the refrigerator until ready to use. Try sprinkling a little fresh grated nutmeg on top for an extra special touch.getsaucepan.com/r/f7ed8a9c-9555-401c-af5a-a21be067b6d5 · Original: https://doublestopbakeshop.com/southern-sweet-potato-pie/
