Submitted by: Pat F.
For the pie crust:
1 1/3 cup all-purpose flour
1/2 cup unsalted butter, cold
1/4 tsp. ground nutmeg
3 to 4 Tbs. cold water
For the Sweet Potato Pie Filling:
3 cups ( approx. 2 pounds) fresh sweet potatoes
2 eggs plus 1 egg yolk
1 1/2 cups evaporated milk
1/2 cup light brown sugar
1/2 cup sugar
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. cardamom
1 tsp. chipotle chili pepper
1/2 tsp. lemon zest
For the Whipping Cream:
1 pint heavy whipping cream
1/4 cup 100% maple syrup
Cut cold butter into cubes. Using a pastry blender cut cold butter into the flour and nutmeg mixture, until it resembles the size of small peas.
Gradually add water, a tablespoon at a time. Mix using a fork after each addition of cold water, until dough is just moist enough to hold together. Gather pastry into a ball and flatten the top and bottom of the ball. Cover with plastic wrap and refrigerate for at least 30 minutes.
Using a lightly floured flat surface, roll out dough using a rolling pin, to at least 2 inches larger than the inverted pie pan. Roll the dough around the lightly floured rolling pin and place on the edge of the pie pan and unroll, slowly. Lightly press the dough down into the bottom and sides of pie pan. Trim around the edge of the pie pan using either a sharp knife or pastry scissors.
[Optional: Roll out remaining dough and cut into long narrow strips. Braid dough and place along the edge of pie pan using a beaten egg white to adhere the dough in place. Also using the beaten egg white brush the top of the braid, once it is in place.]
Place in refrigerator until ready to fill.
Peel and cube sweet potatoes. In a large cooking pot add enough water to cover the sweet potatoes and bring to boil. Boil until tender, about 30 to 35 minutes. Drain and let cool to room temperature. Mash the sweet potatoes using either a potato masher or a food processer.
Preheat oven to 425 degrees F.
Measure 3 cups of mashed sweet potatoes into a large mixing bowl. Slightly beat eggs and yolk. Add to the sweet potatoes. Using a hand whisk, add remaining ingredients and beat lightly until it is all blended. Pour filling into the prepared pie pan.
Place on middle rack of oven. Bake for 15 minutes.
Lower temperature to 350 degrees. Bake and additional 50 to 60 minutes or until a knife inserted in the center comes out clean. Refrigerate until chilled, at least 4 hours.
Using a chilled bowl and beaters beat whipping cream on high speed, while slowly adding the maple syrup until it becomes stiff. Place some of the whipped cream into a plastic bag and cut one corner off the bag. Garnish the pie by squeezing the whipped cream out of the plastic bag around the edge of pie.
Garnish and serve with whipping cream. Serve the remaining whipped cream in a bowl. Enjoy! Makes one 10-inch pie.