Photo: New School Sweet Potato Pie Recipe
Ingredients
- All-purpose flour, for dusting
- 1 recipe Rachel McBride's Whole Wheat Dough, recipe follows
- One 12-ounce can fat-free evaporated milk
- 2 cups cooked sweet potatoes
- 3/4 cup packed light brown sugar
- 2 tablespoons dark molasses
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 2 large eggs
- 1 egg white
Directions
Preheat the oven to 350 degrees F.
On lightly floured surface, roll out Rachel McBride's Whole Wheat Dough to a 12-inch circle. Ease it into 10-inch deep-dish pie plate, pressing evenly onto the bottom and up the sides of the pan. Prick the dough all over with a fork. Crimp the edges.
Line the pie crust with foil and fill with pie weights or dried beans. Bake 20 minutes. Remove the foil and weights. Return the crust to the oven and bake just until the dough is lightly browned, 10 to 12 minutes. Cool the crust in the pan on a rack, 10 minutes.
Meanwhile, to make the filling, combine the evaporated milk, sweet potatoes, brown sugar, molasses, cinnamon, nutmeg, allspice, eggs and egg white in a food processor and pulse until smooth; it's alright if some sweet potato chunks remain. Pour the filling into the crust. Bake just until the center is set, 40 to 45 minutes. Cool completely on a rack. Chill until ready to serve.
Test Kitchen Tip: You can easily substitute 2 teaspoons pumpkin pie spice for the cinnamon, nutmeg and allspice.
Rachel McBride's Whole Wheat Pastry Dough:
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 2 tablespoons flaxseed meal
- 1 heaping teaspoon salt
- 2/3 cup organic vegetable shortening
- 6 to 7 tablespoons ice water
Whisk together the flours, flaxseed meal and salt. Use a fork or pastry blender to cut in 1/3 cup vegetable shortening to the texture of a fine meal. Cut in the remaining 1/3 cup shortening in larger pieces, about the size of small peas. Sprinkle 3 tablespoons ice water over the mixture and gently combine with a fork or a wooden spoon. Sprinkle another 3 to 4 tablespoons ice water and bring together gently in a ball. Wrap in wax paper and chill until use. When ready to use, roll one disk out to a 1/2-inch thickness and place into desired pie plate.
Cook's Note: To add more flavor and richness to this dough, you can grind up pecans or walnuts to a fine texture and sprinkle about 1 tablespoon over the center your dough as you are rolling it out. This will add a nice nutty and buttery flavor to the whole wheat crust. Yield: 2 doughs.
A viewer or guest of the show, who may not be a professional cook, provided this pie crust recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By StaceyRC86
on April 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Saw the episode this morning, and had yet to attempt a sweet potato pie, so I decided to try with this lighter recipe. First off, Rachel McBride's pie crust recipe is amazing. You're getting some whole wheat and the flaxseed meal, which gives the crust a wonderful taste. Normally I'm not one to notice a pie crust, they tend to be dry and flaky, but this was a perfect accent to the sweet potato pie! I also followed the recommendation of adding chopped pecans to the pie crust before I baked it, and it really gave the pie crust a nice crunchy texture. The sweet potato filling was easy to make, and I really liked the use of brown sugar and molasses versus refined sugar - this sweetens the pie just enough. All in all, this is a definite addition to my dessert recipe folder!
Read all 1 reviews