Sour Cream Sweet Potato Pie Recipe

A traditional Southern dessert, this rich sweet potato pie turns fall produce into a spectacular holiday treat.

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Yields: 8 serving(s)

Prep Time: 30 mins

Total Time: 1 hr 35 mins

Cal/Serv: 467

Ingredients

• 1 1/4 c.

  all-purpose flour

• 1 tbsp.

  sugar

• 1/4 tsp.

  salt

• 1/2

  stick cold unsalted butter, cut into 1/2-inch pieces; plus 3 tablespoons

• 4 tbsp.

  cold lard, cut into 1/2-inch pieces

• 1 c.

  light-brown sugar

• 2 tbsp.

  all-purpose flour

• 1/2 tsp.

  ground cinnamon

• 1/4 tsp.

  grated nutmeg

• 1/4 tsp.

  salt

• 1/2 c.

  milk

• 1/2 c.

  sour cream

• 3

  large eggs, plus 1 large yolk

• 1 tsp.

  pure vanilla extract

• 2 c.

  puréed cooked sweet potatoes (from about 1 1/2 pounds)

Directions

• Step 1In a food processor, pulse together flour, sugar, and salt. Add 1/2 stick butter and lard and pulse 10 times, or until large pea-size lumps form. With motor running, gradually add ice water just until dough holds together when pinched between two fingers. Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
• Step 2On a lightly floured surface, roll out dough to a 12-inch round. Fit into a 9-inch deep-dish pie plate. Trim edges of dough, leaving a 1-inch overhang all around. Fold overhang over to form a high edge, then crimp dough.
• Step 3To make decorative leaves: On a lightly floured surface, reroll leftover dough scraps to a 1/8-inch thickness. Using leaf cookie cutter, press out 10 to 12 leaves. Using a sharp knife, score leaves to create veins. Moisten unscored side of each leaf with water, then arrange around pie edge, pressing gently to affix. Refrigerate crust to keep chilled.
• Step 4Preheat oven to 350°F. Meanwhile, in a large bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and salt until well combined. Whisk in milk, sour cream, eggs, extra yolk, and vanilla. Whisk in sweet potatoes. In a small saucepan over medium heat, melt remaining butter. Cook until butter foams; then continue until foam subsides and butter turns a rich brown. Immediately pour butter into sweet-potato mixture and whisk until incorporated.
• Step 5Place pie plate on a rimmed baking sheet. Pour filling into crust. Bake until pie sets but center is still slightly wobbly, 50 to 60 minutes. Transfer to a wire rack to cool.

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