Steps:
- Preparation 1. Prepare Crust: Whisk together first 5 ingredients in a medium bowl until well blended. Cut butter into flour mixture with a pastry blender or fork until mixture resembles small peas and is crumbly. 2. Sprinkle cold water, 1 Tbsp. at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Place dough on a plastic wrap-lined flat surface, and shape into a disc. Wrap in plastic wrap, and chill 30 minutes. 3. Unwrap dough, and roll between 2 new sheets of lightly floured plastic wrap into a 12-inch circle. Fit into a 9-inch pie plate. Fold edges under, and crimp. Chill 30 minutes. 4. Preheat oven to 400°. Bake crust 20 minutes, shielding edges with aluminum foil to prevent excessive browning. Cool completely on a wire rack (about 1 hour). 5. Meanwhile, prepare Filling: Bake sweet potatoes at 400° on a baking sheet 50 to 55 minutes or until tender. Let stand 5 minutes. Cut potatoes in half lengthwise; scoop out pulp into a bowl. Mash pulp. Discard skins. 6. Whisk together eggs and granulated sugar until well blended. Add milk, next 6 ingredients, and sweet potato pulp, stirring until blended. Pour mixture into Rosemary-Cornmeal Crust. 7. Bake at 400° for 20 minutes. Reduce heat to 325°, and bake 20 to 25 minutes or until center is set. Let cool completely on a wire rack (about 1 hour). Kitchen Express: Substitute 1/2 (15-oz.) package refrigerated piecrusts for cornmeal crust ingredients. Unroll on a lightly floured surface. Sprinkle with 1 Tbsp. plain white cornmeal and 2 tsp. chopped fresh rosemary. Lightly roll cornmeal and rosemary into crust. Fit into a 9-inch pie plate according to package directions. Fold edges under; crimp. Proceed as directed, beginning with Step 5.
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Gugulethun Nxumalo
[email protected]This pie was a bit too sweet for my taste, but it was still good. I might try reducing the amount of sugar next time.
Debra Curnock
[email protected]I love the unique flavor of the cornmeal crust on this pie. It's a great twist on the classic sweet potato pie.
Xolani Mhlambe
[email protected]This pie is the perfect fall dessert. It's warm and comforting, and the spices are just right.
MH Gameing
[email protected]The cornmeal crust on this pie is amazing! It's so flaky and flavorful.
William Mitchell
[email protected]This pie was easy to make and turned out perfectly. I'll definitely be making it again.
pianos nzombe
[email protected]I'm not usually a fan of sweet potato pie, but this one was really good! The cornmeal crust was a nice touch.
Gulab Baladi
[email protected]This is the best sweet potato pie I've ever had! The cornmeal crust is a game-changer.
Tobias Otieno
[email protected]I made this pie for my Thanksgiving dinner and it was a huge success! Everyone loved it.
Sameer Kashif
[email protected]This pie is absolutely delicious! The cornmeal crust is flaky and flavorful, and the filling is smooth and creamy. I highly recommend this recipe.
Danifer Damac
[email protected]I've made this pie several times now and it's always a hit! It's the perfect dessert for any occasion.
deemooo 2012
[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. The cornmeal crust was a nice change from the traditional pie crust.
lacy durrance
[email protected]I made this pie for my family and they loved it! The cornmeal crust was a unique and delicious touch. The filling was rich and decadent, and the spices were perfectly balanced.
Mr NeWT
[email protected]This sweet potato pie with cornmeal crust was a delightful treat! The crust was flaky and flavorful, and the filling was creamy and perfectly spiced. I'll definitely be making this again for Thanksgiving!