Brown Butter Sweet Potato Pie features a buttery flaky pie crust with an velvety smooth and rich homemade sweet potato filling topped with freshly whipped cream. Perfect Thanksgiving pie recipe!
1stick (113 grams) cold unsalted butter, cut into ½-inch cubes
4 to 6tablespoonsice cold water
For the filling:
4tablespoons(57 grams) unsalted butter
2cups(545 grams) sweet potato puree
¼cup(50 grams) granulated sugar
3 large eggs, at room temperature and beaten
2tablespoonsall-purpose flour
1teaspoonfine salt
1 ½teaspoonsground cinnamon
½teaspoonground ginger
¼teaspoonground clove
½cupsour cream or plain yogurt,at room temperature
½cupheavy cream,at room temperature
For the whipped cream:
1cupheavy cream, cold
3tablespoonspowdered sugar
1teaspoonvanilla extract
1/4teaspoonground cinnamon
Instructions
Make the crust:
In the bowl of a food processor, combine the flour, salt, and sugar. Add the butter and pulse until the butter pieces are about the size of peas. Add in a few tablespoons of water and pulse. Pulse a few more times, until the dough is just moistened enough. If the dough holds together when pinched between your fingers, it's ready. If it doesn’t, drizzle just enough water until it does. You can remove the mass of dough that collects and sprinkle additional water on the floury bits left behind. You can also do this by hand if you keep everything super chilled.
Shape the dough into a rough disk and chill in the fridge until firm and cold, at least 30 minutes or up to 3 days.
Let the dough sit at room temperature for up to 10 minutes or until slightly pliable. Its internal temperature should be about 65°F.
Roll the dough out on a generously floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness and to avoid overworking the dough. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll out into a 12 to 14-inch circle, depending on how deep your pie pan is.
Gently roll the dough up and around the rolling pin then unroll and drape over a 9-inch pie pan. Gently press into the pie pan, being careful to avoid stretching it to fit. Use scissors or a knife to trim the excess dough, leaving a 3/4-inch overhang. Fold the overhang under itself and crimp or flute. Avoid making the flute so heavy that it slumps over. Pierce the base of the dough with a fork.
Cover the dough in plastic and refrigerate for at least 2 hours, or overnight.
Preheat the oven to 400°F. Line the chilled crust with foil pressed gently into the bottom and sides, leaving an overhang to protect the edges.
Fill the crust completely to the top with pie weights, rice, granulated sugar, or dried beans. Place on a rimmed baking sheet. Bake until just barely beginning to brown and no longer raw, about 15 to 18 minutes. Remove from oven, and carefully remove the foil and pie weights.
Let cool on a cooling rack and reduce oven temperature to 350°F.
Make the filling:
In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat. Let cool until just warm.
In a large mixing bowl, combine all of the filling ingredients except the brown butter. Once smooth, slowly pour the butter into the mixture, stirring until it’s completely combined. Pour the mixture into the prepared pie shell.
Bake on a rimmed baking sheet at 350°F for about 50 minutes, or until the pie is set and the internal temperature is 165-175°F. If the crust begins to brown too much, carefully place a pie shield on it then return to the oven. Cool on a wire rack for at least 2 hours before serving.
Make the whipped cream:
In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until it begins to thicken. Add in the powdered sugar, vanilla, and cinnamon and continue to whip until medium-stiff peaks form.
Just before serving, spread the whipped cream over the pie.
Video
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Notes
How to Make Sweet Potato Puree:
Take 3 large sweet potatoes, place on a foil or parchment lined rimmed baking sheet, and bake at 425°F for 45 to 60 minutes, or until completely fork tender.
Let cool then peel off the skin.
Mash the flesh with a potato masher or blend in a food processor or blender.
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. Let come to room temperature before using in this pie recipe.
DON'T BOIL the sweet potatoes to make the puree! We don't want to add any additional water to the pie. You can microwave, but the cooking will be less even.