Sweet Potato/Streusel Pie With Cornmeal Pastry 🥧

Overview:

This sweet potato pie recipe is the epitome of comfort desserts, boasting a delightful blend of flavors and textures. Featuring a heavenly cornmeal crust and a scrumptious streusel topping, this pie is a true crowd-pleaser and perfect for any occasion. While it may require a bit of time to prepare, the end result is well worth the effort, making it a cherished recipe that you’ll want to make again and again.

Cook Time: 1 hour
Prep Time: 25 minutes
Total Time: 1 hour and 25 minutes
Servings: 1 deep dish 10-inch pie
Calories: 3598.8 per serving
Rating: ⭐️⭐️⭐️⭐️⭐️ (based on 1 review)

Ingredients:

For the Cornmeal Pastry:

• 2/3 cup all-purpose flour
• 1/3 cup cornmeal
• 1/4 teaspoon salt
• 1/3 cup Crisco shortening
• 2-3 tablespoons cold water

For the Filling:

• 1 cup mashed sweet potatoes
• 2 eggs
• 2 cups sugar
• 2/3 cup evaporated milk
• 1 2/3 teaspoons cinnamon
• 1 teaspoon salt
• 1/2 teaspoon ginger
• 1/2 teaspoon clove

For the Streusel Topping:

• 1/4 cup brown sugar
• 1/3 cup pecans
• 1/3 cup butter
• 1 teaspoon cinnamon

Instructions:

1. Prepare the Pastry:

1. Start by preheating your oven to 425°F (220°C) and setting the oven rack to the lowest position.
2. Grease a deep-dish 10-inch pie plate and set it aside.
3. In a medium bowl, combine the all-purpose flour, cornmeal, and salt.
4. Using a pastry blender, cut in the Crisco shortening until the mixture resembles small peas.
5. Sprinkle cold water over the mixture, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and the pastry begins to come together.
6. If needed, add 1-2 teaspoons of extra water until the pastry almost cleans the sides of the bowl.
7. Gather the pastry into a ball and shape it into a flattened round on a lightly floured surface.
8. Roll out the pastry into a circle about 2 inches larger than the outer edge of the pie plate.
9. Carefully place the pastry into the prepared pie plate, pressing it firmly against the bottom and sides.
10. Trim any excess pastry and flute the edges decoratively.

2. Prepare the Filling:

1. In a separate bowl, beat the eggs well.
2. Stir in the mashed sweet potatoes, sugar, evaporated milk, cinnamon, salt, ginger, and clove until well combined.

3. Assemble and Bake:

1. Pour the sweet potato filling into the prepared pastry-lined pie plate.
2. Bake in the preheated oven for 15 minutes.

4. Make the Streusel Topping:

1. While the pie is baking, prepare the streusel topping by mixing the brown sugar, pecans, butter, and cinnamon until crumbly.

5. Final Baking:

1. After the initial 15 minutes of baking, reduce the oven temperature to 350°F (175°C).
2. Continue baking the pie for an additional 35 minutes.
3. Remove the pie from the oven and sprinkle the streusel topping evenly over the top.
4. Return the pie to the oven and bake for an additional 10 minutes, or until a knife inserted into the center comes out clean.

6. Serve and Enjoy:

1. Once baked, remove the pie from the oven and allow it to cool completely on a wire rack for about 2 hours.
2. Serve slices of the sweet potato streusel pie with a dollop of whipped cream on top for an extra indulgent treat.

Notes:

• For best results, use freshly mashed sweet potatoes for the filling.
• Ensure the butter for the streusel topping is cold to achieve a crumbly texture.
• This pie can be stored in the refrigerator for up to 3 days. Simply reheat slices in the microwave or oven before serving.