The Friday before I went to go meet Joy the Baker, I made her Dad's Perfect Sweet Potato Pie with her No Roll Crust from, Joy the Baker Cookbook: 100 Simple and Comforting Recipes. I'm such a nerd... I made it FOR her. Boxing up one perfect little slice with pretty ribbon and gifted it to her.
To my surprise... guess what pie we were making in her pie making class! Like we didn't have enough sweet potato pie going around that day haha.
She was so sweet opening the box right off and taking a big sniff. She was clearly excited and flattered that I brought a slice of the pie I had made for the next Sundays With Joy.
This pie is so simple and perfect, you will have to make it this year for Thanksgiving.
It's much like a pumpkin pie, in fact if you told me it was pumpkin I would not know any better! Joy's recipe calls for a lot of coriander. Coriander isn't something I use a ton of and did not have any in the house, so I subbed all the added spices in the pie for pumpkin spice mix. I also in true Carrie fashion thought I had evaporated milk in the house... well what I had was a gazillion cans of sweetened condensed milk. So I made some adaptions there.
My recipe changes were a success, the pie was delicious and one of the best I had had in a long long time.
What I also loved about this pie was the oh so easy press in pie crust. I always make pastry, and probably do not make pies as often as I would like because I don't have the time to deal with the crust. This is such a great go to crust recipe when you want something easy, and don't feel like the flour mess of rolling the crust out!
In the class we made the pie as is in the book, coriander and all. It was delicious. But I will admit I preferred the pie I made at home rather than the one in class because of the coriander flavor. It's just not my thing. BUT if it is yours... then by all means stick to Joy's recipe!
Sweet Potato Pie w/ a No Roll Crust
(Adapted from Joy the Bakers: Dad's Perfect Sweet Potato Pie)
2 cups mashed cooked sweet potatoes
3/4 cup packed brown sugar
2 1/4 teaspoons pumpkin pie spice
1/8 teaspoon salt
1/4 cup butter, melted
10 oz sweetened condensed milk
3 large eggs
1 Tablespoon vanilla extract
In a pot over medium heat, add cooked sweet potatoes, brown sugar, spices, butter, half of your sweetened condensed milk. Cook for about five minutes whisking continuously or until the brown sugar has dissolved and the mixture is smooth.
Remove from heat and cool a bit.
Meanwhile whisk eggs, the remaining sweetened condensed milk and vanilla together. When the sweet potato has cooled enough whisk them into egg mixture.
FOR THE CRUST:
1 1/2 cups all-purpose flour
3/4 teaspoon salt
2 Tablespoons sugar
1/8 teaspoon baking powder
1/4 cup frozen butter, grated with a cheese grater
1/4 cup vegetable oil
1 Tablespoon cream cheese, at room temperature
2 Tablespoons cold milk
In a bowl whisk flour, salt, sugar and baking powder together. With your hands work in the butter oil and cream cheese until it resembles crumbles. Mix in milk.
Press into the bottom and sides of a 10 inch pie plate.
Place the crust in the freezer, while you wait for the oven to preheat.
Preheat oven to 450.
Pour pie filling into chilled crust . Bake for 10 minutes. Then turn the oven temperature down to 325 and bake for an hour or until the center of the pie has set and jiggles just a tad.
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