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Fluffy Sweet Potato Custard Pie

Total Time

Prep: 40 min. Bake: 45 min. + cooling

Makes

2 pies (8 servings each)

My grandmother made this dessert for us every Thanksgiving and Christmas. She passed the recipe to me and I started bringing the pies to parties at work. Feel free to add sweetened whipped cream and sprinkle on additional nutmeg for extra appeal. The secret to a perfect pie is to take no shortcuts. Soften, don't melt the butter and blend, blend, blend! —Valerie Lockett, Tumwater, Washington
Fluffy Sweet Potato Custard Pie Recipe photo by Taste of Home

Ingredients

  • Pastry for two single-crust pies (9 inches)
  • 2 cups mashed cooked sweet potatoes (about 2 medium)
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 6 large eggs, separated
  • 1 cup whole milk

Directions

  1. Preheat oven to 350°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crust to 1/2 in. beyond rim of plates; flute edges.
  2. In a large bowl, beat potatoes and butter until blended. Beat in sugar, flour, vanilla and nutmeg. Add egg yolks, one at a time, beating until blended. Add milk; beat well. With clean beaters, beat egg whites until stiff peaks form. Fold into sweet potato mixture.
  3. Pour into pastry shells. Bake 45-55 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve or refrigerate within 2 hours.

Nutrition Facts

1 piece: 342 calories, 20g fat (12g saturated fat), 117mg cholesterol, 245mg sodium, 36g carbohydrate (16g sugars, 2g fiber), 6g protein.

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