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Ultra close-up macro of a slice of Southern spiced sweet potato pie with silky custard filling, flaky crimped crust, and fresh vanilla bean whipped cream

Old-Fashioned Southern Sweet Potato Pie

Silky smooth roasted sweet potato custard whipped with butter, evaporated milk, brown sugar, and warm spices, baked in a tender all-butter flaky crust.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8 generous slices
Calories: 385
Ingredients Method Nutrition

Ingredients
  

All-Butter Flaky Pie Crust
  • 1 1/4 cups all-purpose flour chilled
  • 1/2 tsp kosher salt
  • 1/2 cup (1 stick) cold unsalted butter cubed and chilled
  • 3-4 tbsp ice water
Silky Spiced Custard Filling
  • 2 cups mashed roasted sweet potatoes approx 2 medium sweet potatoes, roasted and peeled
  • 1/2 cup (1 stick) unsalted butter softened to room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup dark brown sugar packed
  • 1/2 cup evaporated milk or heavy cream
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp kosher salt
Fresh Vanilla Bean Cream
  • 1 cup heavy whipping cream cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • pinch freshly grated nutmeg for dusting

Method
 

Step-by-Step Instructions
  1. Roll out the chilled pie dough on a lightly floured surface into a 12-inch circle. Ease into a 9-inch deep-dish pie plate, crimp edges decoratively, and chill in the freezer for 15 minutes. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, beat the warm mashed sweet potatoes and softened butter with an electric hand mixer on medium speed until creamy and completely smooth.
  3. Add granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, freshly grated nutmeg, ginger, and salt. Beat on medium-low speed for 2 minutes until the custard is silky and uniform.
  4. Pour the spiced sweet potato filling into the chilled pie shell, smoothing the top with an offset spatula.
  5. Bake for 50 to 55 minutes until the center is set with a slight gentle jiggle when tapped, and the crust is deeply golden brown.
  6. Transfer the pie to a wire rack and let cool completely at room temperature for at least 2 hours to allow the custard to set firmly before slicing.
  7. Whip cold heavy cream, powdered sugar, and vanilla bean paste until soft pillowy peaks form. Slice pie, dollop with whipped cream, dust with nutmeg, and serve!

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 46gProtein: 5gFat: 21gSaturated Fat: 12gCholesterol: 85mgSodium: 240mgPotassium: 280mgFiber: 3gSugar: 26gVitamin A: 9800IUVitamin C: 4mgCalcium: 80mgIron: 1.4mg

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