Classic Sweet Potato Pie with Evaporated Milk: A Creamy Delight

Sweet potato pie is a beloved dessert, especially during the fall and holiday seasons. Its warm, comforting flavors and creamy texture make it a true crowd-pleaser. This recipe elevates the traditional sweet potato pie by incorporating evaporated milk, resulting in an extra smooth and rich filling. If you’re looking for the perfect sweet potato pie recipe, look no further! This guide will walk you through each step, ensuring a delicious and memorable pie.

Why Evaporated Milk?

Evaporated milk is a game-changer in sweet potato pie. Unlike regular milk, evaporated milk has had about 60% of its water content removed. This concentration of milk solids contributes to a richer, creamier, and more stable filling. It also helps prevent the pie from becoming watery or cracking during baking. The result is a velvety smooth texture that melts in your mouth.

Ingredients You’ll Need

Before you begin, gather these ingredients. Quality ingredients are key to a delicious pie.

For the Crust:

* 1 ½ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) cold unsalted butter, cut into cubes
* ¼ cup cold shortening, cut into cubes
* 5-7 tablespoons ice water

For the Filling:

* 2 cups cooked and mashed sweet potatoes (about 2 large sweet potatoes)
* 1 (12-ounce) can evaporated milk
* ¾ cup granulated sugar
* ½ cup (1 stick) unsalted butter, melted
* 2 large eggs
* 1 teaspoon ground cinnamon
* ½ teaspoon ground ginger
* ¼ teaspoon ground nutmeg
* ¼ teaspoon ground cloves
* 1 teaspoon vanilla extract
* Pinch of salt

Equipment You’ll Need

* 9-inch pie plate
* Mixing bowls (large and medium)
* Pastry blender or food processor
* Measuring cups and spoons
* Whisk
* Rubber spatula
* Aluminum foil (for pie crust shield, optional)

Step-by-Step Instructions

Follow these detailed instructions to create the perfect sweet potato pie.

Part 1: Making the Pie Crust

The crust is the foundation of your pie, so take your time and follow these steps carefully. You can also use a store-bought crust to save time.

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the Fat:** Add the cold butter and shortening to the flour mixture. Use a pastry blender or a food processor to cut the fat into the flour until the mixture resembles coarse crumbs. The mixture should have pea-sized lumps of butter and shortening.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this can result in a tough crust.
4. **Form a Disk:** Turn the dough out onto a lightly floured surface. Gently form it into a disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, resulting in a more tender crust.
5. **Roll Out the Dough:** On a lightly floured surface, roll out the dough into a 12-inch circle. Make sure the dough is evenly thick to prevent it from tearing or sticking.
6. **Transfer to Pie Plate:** Carefully transfer the dough to the 9-inch pie plate. Gently press the dough into the bottom and sides of the pie plate. Trim any excess dough from the edges.
7. **Crimp the Edges:** Crimp the edges of the pie crust to create a decorative border. You can use a fork to press the edges or use your fingers to create a scalloped edge.
8. **Pre-bake the Crust (Optional):** For a crispier crust, pre-bake the crust before adding the filling. To do this, prick the bottom of the crust with a fork several times (this prevents it from puffing up). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let the crust cool completely before adding the filling.

Part 2: Preparing the Sweet Potato Filling

The filling is where the magic happens. Here’s how to make it creamy and delicious.

1. **Prepare the Sweet Potatoes:** Preheat oven to 400°F (200°C). Wash and dry the sweet potatoes. Prick them several times with a fork. Bake for 45-60 minutes, or until they are very soft and easily pierced with a fork. Let the sweet potatoes cool slightly.
2. **Mash the Sweet Potatoes:** Once the sweet potatoes are cool enough to handle, peel them and place the flesh in a large mixing bowl. Use a potato masher or an electric mixer to mash the sweet potatoes until smooth. Ensure there are no lumps.
3. **Combine Wet Ingredients:** In the same bowl, add the evaporated milk, melted butter, eggs, and vanilla extract. Whisk until well combined.
4. **Add Dry Ingredients:** Add the granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt to the mixture. Whisk until everything is evenly incorporated and the sugar is dissolved.
5. **Mix Thoroughly:** Use a rubber spatula to scrape the sides and bottom of the bowl to ensure all ingredients are thoroughly mixed. The filling should be smooth and creamy.

Part 3: Assembling and Baking the Pie

The final step is to bring everything together and bake the pie to perfection.

1. **Pour Filling into Crust:** Carefully pour the sweet potato filling into the prepared pie crust. Spread the filling evenly to ensure a level surface.
2. **Bake the Pie:** Place the pie in a preheated oven at 350°F (175°C). Bake for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. To prevent the crust from browning too quickly, you can cover the edges with aluminum foil during the last 20 minutes of baking.
3. **Check for Doneness:** The pie is done when the filling is set around the edges but still slightly jiggly in the center. You can also insert a knife into the center of the pie; it should come out mostly clean.
4. **Cool Completely:** Remove the pie from the oven and let it cool completely on a wire rack. This is crucial because the filling will continue to set as it cools. Cooling the pie completely before slicing also prevents it from being runny.
5. **Refrigerate (Optional):** For best results, refrigerate the pie for at least 2-3 hours before serving. This allows the flavors to meld together and the filling to set completely.

Tips for the Perfect Sweet Potato Pie

* **Use High-Quality Sweet Potatoes:** Choose firm, unblemished sweet potatoes for the best flavor and texture. Jewel or garnet sweet potatoes are excellent choices.
* **Don’t Overmix the Crust:** Overmixing the pie crust dough can result in a tough crust. Mix just until the dough comes together.
* **Use Cold Ingredients for the Crust:** Cold butter and ice water are essential for a flaky pie crust. Keep the ingredients as cold as possible throughout the process.
* **Bake the Sweet Potatoes Whole:** Baking the sweet potatoes whole preserves their moisture and flavor, resulting in a smoother and more flavorful filling. Avoid boiling them, as this can make the filling watery.
* **Use Freshly Grated Spices:** Freshly grated spices add a depth of flavor to the pie. If possible, grate your own nutmeg and ginger for the best results.
* **Control the Browning:** Monitor the pie crust during baking and cover the edges with aluminum foil if they start to brown too quickly. This will prevent the crust from burning.
* **Let the Pie Cool Completely:** Cooling the pie completely is crucial for the filling to set properly. Be patient and allow the pie to cool completely before slicing and serving.
* **Adjust Sweetness to Taste:** Taste the filling before pouring it into the crust and adjust the amount of sugar to your liking. Some people prefer a sweeter pie, while others prefer a less sweet one.
* **Use a Blind Bake for Extra Crispness:** If you want an extra crispy crust, blind bake it. This involves pre-baking the crust before adding the filling.
* **Make Ahead:** Sweet potato pie can be made 1-2 days in advance. Store it in the refrigerator until ready to serve.

Variations and Additions

* **Bourbon Sweet Potato Pie:** Add 2-3 tablespoons of bourbon to the filling for a hint of warmth and complexity.
* **Pecan Sweet Potato Pie:** Sprinkle chopped pecans over the bottom of the crust before pouring in the filling.
* **Maple Sweet Potato Pie:** Replace the granulated sugar with maple syrup for a more nuanced sweetness.
* **Spiced Rum Sweet Potato Pie:** Add 2-3 tablespoons of spiced rum to the filling for a Caribbean-inspired twist.
* **Cream Cheese Swirl:** Mix 4 ounces of softened cream cheese with 2 tablespoons of sugar and 1 teaspoon of vanilla extract. Drop spoonfuls of the cream cheese mixture over the filling and swirl with a knife before baking.
* **Toasted Marshmallow Topping:** Top the baked pie with mini marshmallows and broil for a few seconds until golden brown.

Serving Suggestions

Sweet potato pie is delicious on its own, but here are some serving suggestions to elevate your dessert experience:

* **Whipped Cream:** A dollop of freshly whipped cream adds a light and airy contrast to the rich filling.
* **Vanilla Ice Cream:** A scoop of vanilla ice cream complements the warm spices of the pie.
* **Caramel Sauce:** Drizzle with caramel sauce for an extra layer of sweetness.
* **Chopped Pecans:** Sprinkle with chopped pecans for added texture and flavor.
* **Cinnamon Sugar:** Dust with cinnamon sugar for a festive touch.

Storage Instructions

* **Refrigerate:** Store leftover sweet potato pie in the refrigerator for up to 3-4 days. Cover the pie with plastic wrap or foil to prevent it from drying out.
* **Freeze:** You can also freeze sweet potato pie for longer storage. Wrap the pie tightly in plastic wrap and then in foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.

Nutritional Information (Approximate)

(Per serving, based on 8 servings):

* Calories: 350-400
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 75-100mg
* Sodium: 200-250mg
* Carbohydrates: 40-45g
* Sugar: 25-30g
* Protein: 4-5g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

Conclusion

This classic sweet potato pie recipe with evaporated milk is a guaranteed success. With its creamy texture, warm spices, and comforting flavors, it’s the perfect dessert for any occasion. Whether you’re celebrating the holidays or simply craving a sweet treat, this pie is sure to impress. So gather your ingredients, follow these instructions, and enjoy a slice of homemade perfection!