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 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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Nyasha Siyanyana
[email protected]I made this pie for a potluck, and it was a huge hit! Everyone loved the cornmeal pastry and the creamy filling. I will definitely be making this pie again.
Alice Ssekyagwe
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The cornmeal pastry is delicious, and the filling is creamy and flavorful. I highly recommend this recipe.
Dominick Zamora
[email protected]This pie is a great way to use up leftover sweet potatoes. The cornmeal pastry is a nice change from the traditional pie crust, and the filling is very flavorful.
Ssuuna Chris
[email protected]I'm not a big fan of sweet potato pie, but this recipe is a game-changer! The cornmeal pastry is delicious, and the filling is creamy and flavorful. I will definitely be making this pie again.
Erica Clark
[email protected]This pie is a bit too sweet for my taste, but it's still very good. The cornmeal pastry is flaky and buttery, and the filling is creamy and flavorful. I would recommend using less sugar in the filling next time.
Mansoor Rahat
[email protected]I've made this pie several times, and it's always a hit. The cornmeal pastry is a nice change from the traditional pie crust, and the filling is creamy and flavorful. I highly recommend this recipe.
Khadak Kunjeda
[email protected]This is my go-to recipe for sweet potato pie. The cornmeal pastry is a great way to add a little extra flavor and texture to the pie. The filling is always creamy and delicious.
Adnan Wada
[email protected]I love this pie! The cornmeal pastry is flaky and delicious, and the filling is creamy and flavorful. I always get compliments when I make this pie.
Bk Ds
[email protected]This pie is easy to make and always a crowd-pleaser. The cornmeal pastry is a nice twist on the classic, and the filling is creamy and flavorful.
jazmin armendariz
[email protected]I'm not a fan of cornmeal, but I loved this pie! The cornmeal pastry is flaky and buttery, and the filling is creamy and delicious. I will definitely be making this pie again.
Sibusiso SHIHAMBAN
[email protected]This pie is a great way to use up leftover sweet potatoes. The cornmeal pastry is a nice change from the traditional pie crust, and the filling is very flavorful.
Fandji Luziyis
[email protected]I made this pie for a potluck, and it was a huge hit! Everyone loved the cornmeal pastry and the creamy filling. I will definitely be making this pie again.
Deborah Hefner
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The cornmeal pastry is delicious, and the filling is creamy and flavorful. I highly recommend this recipe.
Hunter Proctor
[email protected]I'm not a big fan of sweet potato pie, but this recipe changed my mind. The cornmeal pastry is a great twist on the classic, and the filling is creamy and flavorful. I'll definitely be making this pie again.
amanat Rana
[email protected]This is the best sweet potato pie I've ever had! The cornmeal pastry is flaky and buttery, and the filling is perfectly spiced. I will definitely be making this pie for Thanksgiving.
Hayatullah Niazii
[email protected]The cornmeal pastry is a bit crumbly, but it's still very good. The filling is creamy and delicious, with a hint of cinnamon and nutmeg.
Maurice Lubanga
[email protected]This pie is so easy to make, and it's always a hit with my family and friends. I love that I can use fresh or canned sweet potatoes, depending on what I have on hand.
Mahmoud Saad
[email protected]I was skeptical about the cornmeal pastry, but it turned out to be delicious! It's a nice change from the traditional pie crust. The filling is also very good, with a perfect balance of spices.
Angel Osei Kye
[email protected]This sweet potato pie recipe with cornmeal pastry is a keeper! The filling is creamy and flavorful, and the cornmeal pastry is the perfect complement. I will definitely be making this pie again and again.