Carla shares how to make a sweet, flaky pie crust for her thick and decadent sweet potato pie, best for Thanksgiving or any time of year!
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Sweet Potato Pie
DISH COURTESY OF CARLA HALL
Level: Intermediate
Total: 5 hr (includes cooling time).
Active: 30 minutes.
Yield: one 9-inch pie.

Active ingredients.

2 pounds sweet potatoes.
1 disk Carla's Classic Pie Dough, suited a deep-dish pie plate and frozen, dish follows.
1/2 teaspoon ground cinnamon.
1/2 teaspoon ground ginger.
1/4 teaspoon ground allspice.
1/4 teaspoon newly grated nutmeg.
1/2 teaspoon salt.
5 tablespoons saltless butter, softened.
1/2 cup loaded light brown sugar, plus more if needed.
1 cup vaporized milk.
2 large eggs.

Carla's Classic Pie Dough:.

1 tablespoon sugar.
1/2 teaspoon salt.
2 1/4 cups versatile flour, plus more for rolling.
1 cup (8 ounces) cold saltless butter, cut into 1/2-inch cubes.

Instructions.

Preheat the oven to 350 degrees F.

Put the sweet potatoes on a foil-lined half-sheet pan. Bake, turning as soon as, up until really tender, 1 1/2 to 2 hours. When cool enough to deal with, take the sweet potatoes out of their jackets and scrape the flesh into a 1-quart measuring cup. You must have 2 1/2 cups packed sweet potato.

Raise the oven temperature to 425 degrees F.

Line the frozen dough with foil and fill with pie weights. Bake until dry and set, about 25 minutes. Eliminate the foil with the weights and bake the dough up until golden brown, about 5 minutes longer. Let cool completely, then put on a half-sheet pan.

Transfer the sweet potato to a large bowl and include the cinnamon, ginger, allspice, nutmeg, salt, butter, brown sugar, and the evaporated milk. Beat with a heavy whisk up until smooth. Taste and include more brown sugar if you 'd like. The amount will depend on the sweetness of your spuds. Include the eggs and blend until fully incorporated. Put into the pie crust and spread equally.

Bake for 15 minutes, then minimize the oven temperature to 350 degrees F. Bake up until the top is golden brown and the filling has actually puffed and set, about 40 minutes. If the crust browns too rapidly, cover it with foil and continue baking. Let cool entirely on a cake rack.

Carla's Classic Pie Dough:.
Yield: Two 9-inch crusts.

Liquify the sugar and salt in 1/3 cup water and chill till cold.

Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix up until the dough practically forms a ball. Divide the dough in half and flatten into 2 disks.

Wrap each disk securely in plastic wrap and chill till company, at least 30 minutes or approximately 3 days. You can freeze the dough for up to 3 months. Defrost over night in the refrigerator before rolling.

Cook's Note.

The unbaked crust can be frozen for up to 1 month. The sweet potatoes can be baked, mashed, and cooled for up to 3 days.

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Carla Hall's Sweet Potato Pie|Food Network.

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