This recipe is the definition of perfection! Oh, man, you have got to give this one a try, I’m telling you! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have a beautiful day, friends. Enjoy!
INGREDIENTS :
For the Cream Cheese Crust:
- 1 c +2 tbsp all-purpose flour
- ¼ tsp salt
- 4 ounces cream cheese
- 1/2 c unsalted butter, softened
- ice water as needed
For the Sweet Potato Filling:
- ¼ c butter, unsalted, softened
- 1 c sugar
- 2 c cooked, mashed sweet potatoes
- 3 Eggs, room temperature
- ¼ c brandy [I use E&J XO Extra Smooth Brandy]
- 2 tsp grated lemon zest (be careful not to get the bitter, white pith!)
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/8 tsp freshly ground nutmeg
- 1 unbaked (9-inch) pastry shell
DIRECTIONS :
For the Cream Cheese Pastry:
- In a medium mixing bowl, add flour and salt. Whisk until well combined.
- In the bowl of a stand mixer, add butter and cream cheese. Beat until well combined.
- Transfer the flour mixture and beat until well mixed.
- Add cold water gradually and mix until the dough forms into a ball.
- Gently pat the dough to shape it into a circle.
- Cover the dough with plastic wrap, then place it inside the fridge to chill for about 4 hours to overnight.
- Unroll the pastry to about 1/8-inch thick, then place it into a pie dish.
- Trim and roll the sides below.
- Cover it and place it inside the fridge.
For the Filling:
- Prepare the oven and preheat to 200 degrees C or 400 degrees F.
- In a small pan, add the brandy. Place it on the stove and allow it to become hot. Remove from the heat.
- In a mixing bowl, add butter and beat until creamy.
- Add sugar and beat until well mixed.
- Add the potatoes and beat until just combined.
- Add eggs gradually and beat every addition.
- Pour in the brandy together with lemon juice, lemon zest, nutmeg, and vanilla. Beat until well combined.
- Spread the icing over the pastry shell.
- Place it inside the preheated oven and bake for about 15 minutes or until a toothpick comes out clean after inserting it in the middle.
- Remove from the oven and allow it to cool at room temperature.
- Serve and enjoy!
MARY RANDOLPH’S SWEET POTATO PIE
Yield:
4
Prep Time:
20 minutes
Cook Time:
15 minutes
Additional Time:
4 hours
Total Time:
4 hours 35 minutes
Ingredients
- For the Cream Cheese Crust:
- 1 c +2 tbsp all-purpose flour
- ¼ tsp salt
- 4 ounces cream cheese
- 1/2 c unsalted butter, softened
- ice water as needed
- For the Sweet Potato Filling:
- ¼ c butter, unsalted, softened
- 1 c sugar
- 2 c cooked, mashed sweet potatoes
- 3 Eggs, room temperature
- ¼ c brandy [I use E&J XO Extra Smooth Brandy]
- 2 tsp grated lemon zest (be careful not to get the bitter, white pith!)
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/8 tsp freshly ground nutmeg
- 1 unbaked (9-inch) pastry shell
Instructions
For the Cream Cheese Pastry:
- In a medium mixing bowl, add flour and salt. Whisk until well combined.
- In the bowl of a stand mixer, add butter and cream cheese. Beat until well combined.
- Transfer the flour mixture and beat until well mixed.
- Add cold water gradually and mix until the dough forms into a ball.
- Gently pat the dough to shape it into a circle.
- Cover the dough with plastic wrap, then place it inside the fridge to chill for about 4 hours to overnight.
- Unroll the pastry to about 1/8-inch thick, then place it into a pie dish.
- Trim and roll the sides below.
- Cover it and place it inside the fridge.
For the Filling:
- Prepare the oven and preheat to 200 degrees C or 400 degrees F.
- In a small pan, add the brandy. Place it on the stove and allow it to become hot. Remove from the heat.
- In a mixing bowl, add butter and beat until creamy.
- Add sugar and beat until well mixed.
- Add the potatoes and beat until just combined.
- Add eggs gradually and beat every addition.
- Pour in the brandy together with lemon juice, lemon zest, nutmeg, and vanilla. Beat until well combined.
- Spread the icing over the pastry shell.
- Place it inside the preheated oven and bake for about 15 minutes or until a toothpick comes out clean after inserting it in the middle.
- Remove from the oven and allow it to cool at room temperature.
- Serve and enjoy!