Buttermilk Double Crusted Sweet Potato Pie
Buttermilk Double Crusted Sweet Potato Pie
Ingredients
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup ice water, plus more as needed
For the Sweet Potato Filling
- 2 sweet potatoes, large (about 2 pounds), baked and mashed
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For the Buttermilk Custard
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/2 cup buttermilk
Instructions
- 1
To prepare the pie crust: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 15 min
- 2
To prepare the sweet potatoes: Pierce the sweet potatoes several times with a fork. Wrap them loosely in parchment paper or foil and bake at 400°F (200°C) for 45-60 minutes, or until very tender. Alternatively, microwave them until tender. Once cooked, let them cool slightly, then peel and mash thoroughly until smooth. You should have about 2 cups of mashed sweet potato.
⏱️ 60 min•🌡️ 400
- 3
Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish. Trim any excess dough from the edges, leaving about a 1/2-inch overhang. Crimp the edges decoratively.
⏱️ 10 min•🌡️ 375
- 4
Blind bake the pie crust: Line the prepared pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment paper and weights. Continue baking for another 5-7 minutes, or until the crust is lightly golden. Remove from oven and let cool slightly.
⏱️ 25 min
- 5
Make the sweet potato filling: In the bowl of a stand mixer fitted with the whisk attachment, combine the mashed sweet potatoes, softened butter, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, ground cinnamon, and ground nutmeg. Mix on medium speed until all ingredients are well combined and the filling is smooth. Scrape down the sides of the bowl and the whisk as needed.
⏱️ 10 min
- 6
Make the buttermilk custard: In a separate clean bowl of a stand mixer fitted with the whisk attachment, combine the melted butter, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, all-purpose flour, and buttermilk. Mix on medium speed until the custard mixture is smooth and uniform.
⏱️ 5 min
- 7
Assemble the pie: Pour the sweet potato filling into the blind-baked pie crust, spreading it evenly across the bottom. Carefully pour the buttermilk custard mixture directly on top of the sweet potato filling. The custard will settle as a distinct layer.
⏱️ 5 min
- 8
Bake the pie: Place the pie on a baking sheet and bake at 375°F for 45-55 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center should come out mostly clean. If the crust begins to brown too quickly, loosely tent with foil.
⏱️ 55 min•🌡️ 375
- 9
Cool and serve: Allow the baked pie to cool completely on a wire rack for at least 2 hours before slicing and serving. This allows the custard to fully set.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Buttermilk Double Crusted Sweet Potato Pie
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup ice water, plus more as needed
For the Sweet Potato Filling
- 2 sweet potatoes, large (about 2 pounds), baked and mashed
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For the Buttermilk Custard
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/2 cup buttermilk
Instructions
- 1
To prepare the pie crust: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 15 min - 2
To prepare the sweet potatoes: Pierce the sweet potatoes several times with a fork. Wrap them loosely in parchment paper or foil and bake at 400°F (200°C) for 45-60 minutes, or until very tender. Alternatively, microwave them until tender. Once cooked, let them cool slightly, then peel and mash thoroughly until smooth. You should have about 2 cups of mashed sweet potato.
⏱️ 60 min•🌡️ 400 - 3
Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish. Trim any excess dough from the edges, leaving about a 1/2-inch overhang. Crimp the edges decoratively.
⏱️ 10 min•🌡️ 375 - 4
Blind bake the pie crust: Line the prepared pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment paper and weights. Continue baking for another 5-7 minutes, or until the crust is lightly golden. Remove from oven and let cool slightly.
⏱️ 25 min - 5
Make the sweet potato filling: In the bowl of a stand mixer fitted with the whisk attachment, combine the mashed sweet potatoes, softened butter, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, ground cinnamon, and ground nutmeg. Mix on medium speed until all ingredients are well combined and the filling is smooth. Scrape down the sides of the bowl and the whisk as needed.
⏱️ 10 min - 6
Make the buttermilk custard: In a separate clean bowl of a stand mixer fitted with the whisk attachment, combine the melted butter, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, all-purpose flour, and buttermilk. Mix on medium speed until the custard mixture is smooth and uniform.
⏱️ 5 min - 7
Assemble the pie: Pour the sweet potato filling into the blind-baked pie crust, spreading it evenly across the bottom. Carefully pour the buttermilk custard mixture directly on top of the sweet potato filling. The custard will settle as a distinct layer.
⏱️ 5 min - 8
Bake the pie: Place the pie on a baking sheet and bake at 375°F for 45-55 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center should come out mostly clean. If the crust begins to brown too quickly, loosely tent with foil.
⏱️ 55 min•🌡️ 375 - 9
Cool and serve: Allow the baked pie to cool completely on a wire rack for at least 2 hours before slicing and serving. This allows the custard to fully set.
⏱️ 120 min