Sweet Potato Pie Recipe

Prepare dry ingredients

In a medium bowl whisk together 1 1/4 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon salt until evenly combined.

Cut in butter

Add 6 tablespoons cold, cubed unsalted butter to the flour. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about 6–8 turns).

Add liquid and form dough

Sprinkle 3 tablespoons ice water mixed with 1/2 teaspoon apple cider vinegar (or lemon juice) over the flour-butter mixture, one tablespoon at a time, gently mixing after each addition. Add just enough to bring the dough together so it holds when pressed. Do not overwork.

Chill and roll

Gather the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours). On a lightly floured surface, roll the chilled dough to a 12-inch circle about 1/8-inch thick. Fit into a 9-inch pie dish, trim the overhang to about 1/2 inch, and crimp or flute the edges. Chill the crust in the refrigerator for 15 minutes while you preheat the oven.

Blind-bake (optional for crisper bottom)

Preheat oven to 375°F (190°C). Line the chilled crust with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, then bake 6–8 minutes more until the crust is set and just beginning to color. Reduce oven to 350°F (175°C) for filling bake.

Cook and prepare sweet potatoes (if not using prepared puree)

If you don't have ready-made puree: Preheat oven to 400°F (200°C). Pierce 2 medium sweet potatoes with a fork and place on a baking sheet. Roast until very tender, about 45–60 minutes depending on size. When cool enough to handle, halve and scoop flesh into a bowl and mash or put through a food mill until smooth. Measure 2 cups of puree and allow to cool to warm (not hot).

Make filling

In a large bowl, combine 2 cups sweet potato puree, 3/4 cup whole milk, 1/4 cup heavy cream, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, and 2 tablespoons melted unsalted butter. Whisk until smooth and uniform.

Add eggs and flavorings

Whisk in 2 large eggs one at a time until fully incorporated. Add 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon fresh lemon zest (if using). Whisk until the mixture is smooth and slightly glossy. Strain the filling through a fine mesh sieve into a clean bowl if you want an ultra-silky texture.

Assemble pie

Pour the filling into the prepared (blind-baked or unbaked) 9-inch pie shell. Smooth the top with a spatula. Brush the crust edge lightly with egg wash if desired for a golden finish.

Bake

Bake at 350°F (175°C) on the middle rack for 45–55 minutes. The center should be mostly set with a slight jiggle (it will continue to set as it cools). If the crust edge browns too quickly, cover with foil.

Cool and chill

Remove the pie from the oven and let cool on a wire rack for at least 2 hours to room temperature, then refrigerate for 2–4 hours or overnight to fully set and develop flavor. Chilling makes slicing cleaner.

Serve

Just before serving, top slices with whipped cream and a light dusting of ground cinnamon. Store any leftovers covered in the refrigerator for up to 4 days.