SWEET-POTATO CUSTARD PIE
Whether they're paired in a casserole or a pie, sweet potatoes and marshmallows are a classic Thanksgiving combination. Here, roasted sweet potatoes are enriched with eggs, half-and-half, and warming spices for the custard filling, and the baked pie is crowned with rings of toasted marshmallows.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 10h
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Lightly prick bottom of dough with a fork. Refrigerate 30 minutes.
- Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
- Increase oven temperature to 400 degrees. Arrange sweet potatoes on a parchment-lined baking sheet and roast until tender when pierced with the tip of a knife, about 1 hour. Remove and let cool slightly; reduce oven temperature to 350 degrees and place a foil-lined baking sheet below rack. When cool enough to handle, peel sweet potatoes, discarding skins. Place flesh in a food processor and process until smooth. (Puree can be made ahead and refrigerated in an airtight container up to 5 days.)
- In a bowl, whisk together eggs, sugar, vanilla, cinnamon, nutmeg, and salt until well combined. Whisk in half-and-half. Add 1 1/4 cups sweet-potato puree; whisk until thoroughly combined. Pour mixture into crust (do not overfill). Cover edges with a foil ring, avoiding custard. Place pie dish directly on rack and bake until filling is just set in center, 50 to 55 minutes. Transfer to wire rack; let cool completely, at least 2 hours. Refrigerate, uncovered, until chilled, at least 4 hours or, loosely covered, up to 2 days.
- When ready to serve, spray kitchen shears or a knife with oil; cut marshmallows in half crosswise. Shingle on top of pie in concentric circles, cut-sides down. Move a small kitchen blowtorch back and forth across marshmallows until caramelized, or place pie under the broiler until toasted, 10 to 15 seconds.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Malik Akmal
[email protected]This pie is a must-try for any pie lover! It's unique and delicious, and sure to be a hit at any gathering.
Joan Codd
[email protected]This was the best sweet potato pie I've ever had! The custard filling was so creamy and delicious, and the sweet potato crust was perfectly crispy.
Tiarra P
[email protected]I've made this pie several times now, and it's always a hit. The custard filling is smooth and creamy, and the sweet potato crust is the perfect amount of crispy and flaky.
Mr Pias Yt
[email protected]This pie is perfect for any occasion. It's easy to make and always a crowd-pleaser.
Yooh Ahmed
[email protected]This pie was a hit at my Thanksgiving dinner! Everyone loved the unique flavor combination. I will definitely be making this pie again.
jack hilton
[email protected]I'm not a big fan of sweet potato, but this pie was surprisingly good. The custard filling was creamy and smooth, and the sweet potato crust was crispy and flaky. I would definitely make this again.
David Chapman
[email protected]This pie was a bit more work than I expected, but it was definitely worth it. The custard filling was rich and creamy, and the sweet potato crust was perfectly crispy. I will definitely be making this again.
Malik Hanif
[email protected]I've never made a sweet potato pie before, but this recipe made it easy. The pie turned out perfect, and my family loved it.
Frances Gilbert
[email protected]This pie is a must-try for any sweet potato lover! The custard filling is creamy and smooth, and the sweet potato crust is crispy and flaky. It's the perfect dessert for any occasion.
Resandu Nimsara
[email protected]I was looking for a unique dessert to serve at my next dinner party, and this pie fit the bill perfectly. It was a big hit with my guests, and I'm sure I'll be making it again soon.
Lydia Rungasamy
[email protected]This was a great recipe! The pie was easy to make and turned out perfect. The custard filling was creamy and the sweet potato crust was crispy and flaky.
Lf:Liton Hossain
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The custard filling is smooth and creamy, and the sweet potato crust is the perfect amount of crispy and flaky.
Lisa Jennings
[email protected]This pie was a hit at my Thanksgiving dinner! Everyone loved the unique flavor combination.
mwesige deo
[email protected]I'm not usually a fan of sweet potato pie, but this recipe changed my mind. The custard filling is rich and creamy, and the sweet potato crust is perfectly crispy. I will definitely be making this again.
Hurr Abbas
[email protected]This is a new favorite dessert in our house! The combination of sweet potato and custard is perfect, and the crust is so easy to make.
Abigail Awiti
[email protected]Amazingly delicious! The custard filling was creamy and smooth, and the sweet potato crust was just the right amount of crispy and flaky. I will definitely be making this again!