#Cooking nytimes sweet potato pie full
#Cooking nytimes sweet potato pie free

If you are new to Bitcoin, it is important to do your research and learn about the technology before you start using it. However, it is important to use Bitcoin responsibly and to be aware of the risks involved. Cover with foil and store at room temperature.īitcoin is a powerful tool that can be used for a variety of purposes. Transfer to wire rack let cool at least 2 hours.ĭo Ahead: Pie can be made 1 day ahead. Step 6īake pie until edges of filling are set but center still wobbles when gently shaken and pecans are golden brown, 40–45 minutes. Arrange 1 cup raw pecan halves in concentric circles over surface fill in any gaps with more pecans if needed. Pour sweet potato filling into pie crust smooth top. vanilla extract until combined and no streaks remain. Vigorously whisk in ¾ cup light corn syrup and remaining 1 large egg, room temperature, and ½ tsp. unsalted butter in a small saucepan, then pour melted butter into a small bowl let cool slightly. Pulse just until mixture is mostly smooth with some small bits of sweet potato remaining. vanilla extract in a food processor until combined and no streaks remain scrape down sides. kosher salt, 2 large eggs, room temperature, and 1 tsp. Pulse ⅓ cup (67 g) granulated sugar, ¼ cup heavy cream, 1½ tsp. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender enough to easily pierce with a fork, 30–45 minutes. Meanwhile, place 2 medium sweet potatoes (about 1 lb.), scrubbed, in a medium pot pour in water to cover by 2'. Transfer to a wire rack and let cool slightly leave oven on. Return pie crust to oven and bake until uniformly golden brown, 10–12 minutes. Using overhang, lift out parchment and weights.

Remove from oven reduce oven temperature to 350°. Bake pie crust until edges are golden brown and bottom is opaque (carefully lift parchment to check), 20–25 minutes. Set pie dish on a parchment-lined rimmed baking sheet. Line one 9'-diameter store-bought frozen deep-dish pie shell, thawed, with 2 sheets of parchment paper, leaving overhang, and fill to edges with pie weights or dried beans. Place a rack in lower third of oven preheat to 375°.

#Cooking nytimes sweet potato pie full

Top with slightly sweetened softly whipped cream or a scoop of vanilla ice cream to gild the lily.įor the full story behind this recipe, read this essay by Dolen Perkins-Valdez.

#Cooking nytimes sweet potato pie free

If lining pecans into concentric circles gives you agita, or you happen to have a bag of chopped pecans or pecan pieces in the cupboard, feel free to skip the design and make the swap-you’ll need about 113 grams of pecans total. Either way, you’ll need to blind-bake it (read more in our guide to blind-baking and make sure you pick up our favorite pie weights). We call for a frozen pie crust, but you can swap in our buttery Actually Perfect Pie Crust if you’re feeling super DIY and have a deep-dish pie pan. For ease we mix the pie filling in a food processor, but if you don’t have one, you can easily achieve the result using a potato masher-just mash the cooked sweet potatoes in a separate mixing bowl before stirring in the remaining wet ingredients. The key is to purée the sweet potatoes just enough so that they retain a bit of texture-we’re not looking for baby food here. This recipe mashes the two together with a custardy spiced sweet potato filling and glossy pecan topping. In some parts of the American South, sweet potato pie is the quintessential Thanksgiving dessert.