Bourbon Potato Pie (Print Version)
# Ingredients:
01 -
1 premade pie crust made with butter.
02 -
1 1/2 pounds of sweet potatoes.
03 -
2 tablespoons of soft unsalted butter.
04 -
1 small 5-ounce can of evaporated milk.
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Three large eggs.
06 -
Two egg yolks from large eggs.
07 -
A couple tablespoons of bourbon (optional).
08 -
Two teaspoons of vanilla extract.
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Half a cup of dark brown sugar.
10 -
Half a cup of regular white sugar.
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1 teaspoon cinnamon powder.
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1/2 teaspoon of powdered ginger.
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1/4 teaspoon nutmeg powder.
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1/4 teaspoon of ground allspice.
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A pinch of kosher salt (1/4 teaspoon).
16 -
1 cup of heavy cream for whipping.
17 -
1/4 cup confectioners' sugar.
18 -
1-2 tablespoons of bourbon.
19 -
1/2 teaspoon vanilla extract.
# Instructions:
01 -
Roll out the dough into a 13-inch circle, fit it into a 9-inch pie dish, and chill it for an hour. Use weights to bake it blind for 18-22 minutes. Take out the weights and bake another 10-12 minutes. Let it cool fully.
02 -
Microwave sweet potatoes for about 10 minutes after poking holes. Scoop the insides and blend them in a food processor. Toss in butter, then blend with milk, eggs, vanilla, and bourbon. Mix in sugars and spices until smooth.
03 -
Pour the filling into your crust. Bake for around 45-55 minutes, until the sides are set. Let it rest on the counter for 2 hours to cool.
04 -
Whisk heavy cream with powdered sugar, bourbon, and vanilla until stiff peaks form. Spoon it over each slice before serving.
# Notes:
01 -
Bourbon can be skipped.
02 -
Prepare up to two days in advance.
03 -
Run processed potatoes through a strainer for extra smoothness.
04 -
Check the edges while blind baking the crust.
05 -
Perfectly festive for holidays.
06 -
Store it in the fridge.