SWEET POTATO PIE WITH CORNMEAL PASTRY
Enjoy a classic pie made southern style with cornmeal pastry and topped with lots of whipped cream!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 8
Number Of Ingredients 18
Steps:
- In medium bowl, mix flour, cornmeal and 1/4 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch deep-dish glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1/2 inch from rim of plate. Fold and roll pastry under, even with plate; flute as desired.
- In medium bowl, beat eggs slightly. Stir in remaining filling ingredients except whipped cream. Pour into pastry-lined pie plate.
- Bake 15 minutes. Reduce oven temperature to 350°F. Bake 35 minutes longer.
- In small bowl, mix all streusel ingredients until crumbly. Sprinkle streusel over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours. Serve with whipped cream.
Nutrition Facts : Calories 445, Carbohydrate 63 g, Cholesterol 54 mg, Fat 3, Fiber 3 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg
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Micheal Jwa
[email protected]This is the perfect fall dessert! The sweet potatoes and spices are a delicious combination, and the cornmeal crust adds a nice touch of texture.
Arieta Togia
[email protected]This pie was a bit too sweet for my taste, but it was still good. I think I would reduce the amount of sugar next time.
Yolanda Rodriguez
[email protected]I followed the recipe exactly and my pie turned out perfectly! The crust was flaky and the filling was creamy and flavorful. This is a great recipe for a special occasion.
Real Ahmed
[email protected]This was the best sweet potato pie I've ever had! The cornmeal crust was so unique and flavorful, and the filling was creamy and decadent. I will definitely be making this again.
Melody Shonhiwa
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved it. The crust was flaky and the filling was creamy and flavorful. I'll definitely be making this again.
Singhe Gems
[email protected]Overall, this was a good recipe. The pie was delicious and the cornmeal crust was a nice touch. However, the recipe was a bit too complicated for my taste.
walli guy
[email protected]This pie was a disappointment. The crust was dry and the filling was bland. I won't be making this again.
Ana Usman
[email protected]I've never had sweet potato pie before, but I'm glad I tried this recipe. It was so good! The crust was flaky and the filling was creamy and flavorful. I'll definitely be making this again.
Wajira Kumara
[email protected]This was my first time making sweet potato pie, and it turned out great! The recipe was easy to follow and the pie was delicious.
Catherine Apophia
[email protected]I'm not a big fan of sweet potato pie, but this one was really good! The cornmeal crust was a nice touch, and the filling was creamy and flavorful.
Syed Uzairali
[email protected]This pie is so delicious! I love the combination of the sweet potatoes and the cornmeal crust. It's the perfect fall dessert.
Isabelle Mondragon
[email protected]I followed the recipe exactly, but my pie didn't turn out as well as I hoped. The crust was too dry and the filling was too runny.
MuhammadSaad zahoor
[email protected]This pie was a bit too sweet for my taste, but it was still good. I think I would reduce the amount of sugar next time.
Reham Mansy
[email protected]This is the best sweet potato pie I've ever had! The crust is flaky and buttery, and the filling is creamy and smooth. I love the addition of cornmeal to the crust, it gives it a unique flavor and texture.
Kato Bana
[email protected]I've been making this sweet potato pie for years, and it's always a favorite. The cornmeal crust is so easy to make, and it's the perfect complement to the creamy, sweet potato filling.
Aon Kazmi
[email protected]This sweet potato pie was a hit at my Thanksgiving dinner! The cornmeal crust was a nice change from the traditional pie crust, and it added a delicious nutty flavor. The filling was creamy and flavorful, and the spices were just right.