Give oneself up to a mouthwatering sweet potato pie with its cinnamon, brown sugar, and canned sweet potatoes this Thanksgiving. This sweet potato pie recipe bakes in a flaky and tender pie crust. It has allspice and precisely sweetened to satisfy all sweet-toothed.
Keyword: Mouthwatering Pie With Canned Sweet Potato
Get a bowl, add the flour and salt, then cut the butter into the flour mixture.
Gradually add a tablespoon of cold water into the mixture. Blend it until the dough becomes smooth and soft.
On a floured bench, knead the dough and shape it into a ball. Using a rolling pin, roll the dough out as 1/8-inch thickness. Next, use a 9-inch pie pan, and turn it upside down on top of the dough. Trace it, and cut it two inches bigger than the pie pan with the use of a sharp knife.
Making Pie Filling: Canned Sweet Potato Pie
Preheat oven to 425°F.
Grab your food processor and place sweet potatoes, brown sugar, cinnamon, allspice, whipping cream, lemon juice, vanilla, and eggs.
Blend until smooth. Pour pie into pie crust-lined pan.
Bake the pie for 15 minutes. Then reduce the temperature to 350, bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean.
Take it out from the oven then, let chill on a cooling rack. Serve and enjoy!
Make holes in the crust to prevent it from inflating. Freezing a cooked sweet potato pie is possible, yet it will become soggy. Note freeze before cooking your pie because you will need to thaw it before baking. It is okay to freeze sweet potato pie. However, be sure to defrost it slowly in the refrigerator to prevent it from getting wet and moist on top of the pie. Allow your sweet potato pie to cool and rest for a day for the best results and four hours as a bare minimum if you have a busy schedule. When done baking, if you prefer not to take the internal temperature of the pie that should be 175°F, you can insert a knife into the edge of the filling to check if it is moist but clean.