Sweet Potato Custard Pie(Pie Shell Must Be 9-Inch Or 10-Inch)
Sweet potato custard pie offers a creamy, spiced dessert with a buttery crust, perfect for holiday gatherings or cozy dinners, highlighting rich flavors and textures.
Ingredients
Instructions
- Beat butter until creamy.
- Add sugar and evaporated milk to the butter.
- Separate eggs; beat yolks lightly and add to the mixture along with yams, nutmeg, cinnamon, and vanilla.
- Beat egg whites until stiff.
- Fold egg whites into the butter mixture gently.
- Pour the mixture into an uncooked 9-inch or 10-inch pie shell.
- Bake for 10 minutes at 400°F, then reduce temperature to 325°F and bake for an additional 35 to 40 minutes.
- Sprinkle pecans over the top of the pie during the last 10 minutes of baking.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don’t have yams, sweet potatoes can be a great substitute. Make sure to beat the egg whites until they are stiff for a light custard texture. Also, keep an eye on the pie while baking; if the top gets too dark, cover it with foil. This pie pairs beautifully with Sonya'S Caramel Brownies.
Serving Suggestions
Serve the Sweet Potato Custard Pie chilled or at room temperature for the best flavor. Top each slice with whipped cream or a scoop of vanilla ice cream for a decadent treat. This pie also complements a side of Broccoli With Lemon-Butter Sauce for a delightful contrast. Consider pairing it with a warm beverage like spiced cider.
Storage & Reheating
Allow the pie to cool completely before storing it. Cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, warm individual slices in the microwave for about 20-30 seconds or in a preheated oven at 350°F for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Custard Pie(Pie Shell Must Be 9-Inch Or 10-Inch) contains roughly 479 calories, with 6g protein, 68g carbohydrates, and 15g fat. It is a good source of calcium (15% of the Daily Value), dietary fiber (14% of the Daily Value), and vitamin C (13% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sweet potatoes instead of canned?
Yes, you can use fresh sweet potatoes. Simply peel, boil, and mash them until smooth before adding them to the mixture. This will enhance the flavor and freshness of your pie. Make sure to measure out 1 cup of mashed sweet potatoes for the recipe.
Is it necessary to use a pie shell?
While a pie shell provides structure and a crunchy texture, you can make a crustless version. Just pour the filling directly into a greased pie dish. Keep in mind that the texture will be slightly different, and it may take a bit less time to bake.
How can I make this recipe dairy-free?
To make a dairy-free version, substitute the butter with a vegan butter alternative and use coconut milk or almond milk instead of evaporated milk. This will still yield a creamy custard while accommodating those with dairy sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).