Sweet Potato Custard Pie In Orange Crust Recipes

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SWEET POTATO PIE



Sweet Potato Pie image

A cross between sweet potato pudding and a classic custard pie, with a caramelized pecan topping for good measure. You can make this pie without the topping.

Provided by Toni Tipton-Martin

Categories     Dessert     Pie     Sweet Potato/Yam     Nut     Pecan     Cinnamon     Nutmeg     Thanksgiving     Vegetarian     Soy Free     Peanut Free

Yield serves 8

Number Of Ingredients 13

½ recipe Best-Ever Pie Crust, unbaked
1 pound sweet potatoes, unpeeled
½ cup packed light brown sugar
¼ cup granulated sugar
4 tablespoons (½ stick) butter, melted
2 large eggs, lightly beaten
½ cup evaporated milk or half-and-half
1 tsp. vanilla extract
1 tsp. grated orange zest
1 tsp. ground cinnamon
½ tsp. ground or freshly grated nutmeg
¼ tsp. salt
Praline Topping (optional)

Steps:

  • Preheat the oven to 350°F.
  • Roll the dough to fit a 9-inch pie plate and tuck it into the plate as the crust recipe directs. Refrigerate until ready to use.
  • Place the sweet potatoes on a baking sheet and bake until fork-tender, about 1½ hours.
  • When the sweet potatoes are cool enough to handle, peel them and discard the skins. In a stand mixer fitted with the paddle attachment, beat together the warm sweet potatoes, brown sugar, granulated sugar, and melted butter on medium speed until smooth. With a wooden spoon, stir in the eggs, evaporated milk, vanilla, orange zest, cinnamon, nutmeg, and salt until mixed.
  • Pour the filling into the pie shell. Bake for 30 minutes. Remove the pie from the oven and carefully spoon the praline topping over the top, if desired. Bake until the topping is golden and the filling barely jiggles, 20 to 30 minutes more. Cool on a wire rack. Serve warm or chilled.

SWEET POTATO CUSTARD PIE



Sweet Potato Custard Pie image

This is the most fantastic Sweet Potato Pie you will ever taste! It has almond extract and marshmallow creme in the filling. It's dynamite for holidays.

Provided by Teresa

Categories     Pies/Dessert

Time 1h25m

Number Of Ingredients 14

2 small sweet potatoes (baked, peeled, and mashed (or 1 large))
3/4 cup marshmallow crème
1/2 cup Land 'O Lakes unsalted butter (softened or melted)
5 oz. can Carnation evaporated milk
3 large eggs
1 1/2 tsp. vanilla extract
1 tsp. almond extract
3/4 cup sugar
1/4 cup brown sugar (packed )
2 tbsp. Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 10-inch deep dish unbaked pastry shell
1/2 cup whipped topping (or non-dairy whipped topping)

Steps:

  • Bake potatoes, peel, then mash potato with potato masher.
  • Add marshmallow crème and butter; beat until smooth.
  • Add milk, eggs, extracts, sugars, flour, cinnamon and nutmeg; beat into potato mixture until well blended.
  • Pour into pastry shell.
  • Bake at 350° for 45-50 minutes or until a knife comes out clean.
  • (My 10-inch shell took 1 hour 10 minutes to cook thoroughly).
  • Cool on a wire rack.
  • Serve with whipped topping or ice cream.
  • Refrigerate leftovers.

SWEET POTATO CUSTARD PIE



Sweet Potato Custard Pie image

I love to bake and experiment with ingredients. Sometimes I get lucky and produce something that's new and tasty, like this pie.-Kathy Roberts, New Hebron, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

2 small sweet potatoes, peeled and chopped
3/4 cup marshmallow creme
1/2 cup butter, cubed
1 can (5 ounces) evaporated milk
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pastry for single-crust pie (9 inches)
1/2 cup whipping topping

Steps:

  • Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until tender. Drain potatoes and place in large bowl; mash. Add marshmallow creme and butter; beat until smooth. Beat in the milk, eggs and extracts., Combine the sugars, flour, cinnamon and nutmeg; gradually beat into potato mixture and mix well. Pour into pie shell. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 434 calories, Fat 22g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 237mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.

SWEET-POTATO-CUSTARD PIE IN ORANGE CRUST



Sweet-Potato-Custard Pie in Orange Crust image

This recipe came to The Times in 1995 in a column about the novelist and farmer Dori Sanders, who cooked it for Thanksgiving on her farm in Flibert, S.C.. It is, some say, quite the best thing to do with a sweet potato. "People tell their life stories through food," Ms. Sanders said. "They talk about how they did it then, how they do it now. The way they talk tells you who they are."

Provided by Molly O'Neill

Categories     dessert

Time 2h

Yield One 10-inch pie

Number Of Ingredients 19

1 1/4 cups all-purpose flour, plus flour for sprinkling the surface
1/2 teaspoon kosher salt
1/4 cup chilled unsalted butter, cut into small pieces
1/2 cup chilled vegetable shortening, cut into small pieces
1/2 teaspoon grated orange rind
3 to 4 tablespoons chilled orange juice
1 teaspoon sugar
Pinch of ground nutmeg
3 eggs, beaten
1 cup sugar
2 cups cooked, mashed and sieved sweet potatoes (about 2 large or 3 small sweet potatoes)
1/3 cup whole milk
1/3 cup light cream
1/4 cup unsalted butter, melted
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
1/8 teaspoon lemon extract
1/2 teaspoon kosher salt
Large pinch of ground nutmeg (optional)

Steps:

  • To make the crust, sift the flour and salt together in a large bowl. Cut in the butter, shortening and orange rind with a pastry blender or your fingers until the mixture is crumbly.
  • In a small bowl, combine 3 tablespoons of orange juice with the sugar and nutmeg. Using a fork, stir the orange-juice mixture into the flour mixture to form a soft dough, adding additional orange juice if necessary. Do not overmix. Refrigerate at least 1 hour.
  • On a floured surface, roll out the chilled dough to fit a 10-inch pie plate. Press the crust firmly into the plate and trim and crimp, or flute, the edges. Set aside.
  • For the filling, beat the eggs, sugar and sweet potatoes together in a medium bowl. Add the milk and light cream and stir until combined. Add the melted butter, orange juice, vanilla extract, lemon extract, salt and nutmeg, if using, and mix well.
  • Pour the mixture into the pie shell and bake until a knife inserted into the middle of the custard comes out clean, about 40 to 45 minutes.

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