Mississippi Sweet Potato Pie
This updated Mississippi sweet potato pie is a keeper! The recipe makes two amazing Southern-style pies—prepare to take a bow!
Ingredients
- 2 9-inch pie shells, frozen or homemade (not deep-dish)
- ½ cup melted butter,
- 2 ½ pounds cooked sweet potatoes, (3 cups mashed)
- 1 ½ cups granulated sugar
- ¾ cup evaporated milk , or half-and-half
- 1 ½ tsp vanilla extract
- 3 large eggs
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp fine salt
Recommended Equipment
Instructions
Par-Bake the Pie Shells *
- Preheat the oven to 400°F and place a baking sheet in the oven. Prick the bottom and sides of the dough all over with a fork and line the pie shells with foil or parchment paper. Fill the lined pie shells with pie weights, dried beans, or uncooked rice.2 9-inch pie shells
- Bake the lined pie shells with weights for 15 minutes, until the crust edges look dry and begin to brown. Remove the crusts from the oven and remove the foil and weights. Return the crusts to the oven and bake for 7 minutes longer. Transfer the partially baked crusts to racks and set aside while you make the filling. Reduce the oven temperature to 350°F.
Make the Filling
- Combine the melted butter, mashed sweet potatoes, granulated sugar, evaporated milk or half-and-half, and vanilla extract in a bowl. Blend with an immersion blender or mixer until very smooth. Alternatively, blend the filling mixture in an electric blender.1/2 cup melted butter | 2 1/2 pounds cooked sweet potatoes | 1 1/2 cups granulated sugar | 3/4 cup evaporated milk | 1 1/2 tsp vanilla extract
- Blend in the eggs, cinnamon, ground nutmeg, and salt.3 large eggs | 1 1/2 tsp ground cinnamon | 1/2 tsp ground nutmeg | 1/2 tsp fine salt
- Pour the filling into the prepared pie shells and bake at 350°F for 55 to 65 minutes, or until the filling is set with just a slight jiggle in the center. Check on the pie after about 25 minutes for over-browning. Place pie shields or aluminum foil strips over the crust edge if necessary.
- Transfer the baked pies to a rack and let them cool for 1 1/2 hours. Cover the cooled pies and store them in the refrigerator until serving time.
Notes
* If you did not par-bake the crusts, cook the pies at 425°F on the bottom oven rack for 10 minutes, and then reduce the oven temperature to 350°F and continue to bake for about 40 minutes or until set.
Nutrition
Calories: 329kcalCarbohydrates: 47gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 54mgSodium: 286mgPotassium: 315mgFiber: 3gSugar: 23gVitamin A: 10312IUVitamin C: 2mgCalcium: 66mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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