Sweet Potato Chess Pie
The recipe Sweet Potato Chess Pie is ready in about 2 hours and 30 minutes and is definitely an amazing lacto ovo vegetarian option for lovers of Southern food. This recipe serves 10 and costs 59 cents per serving. One serving contains 426 calories, 5g of protein, and 21g of fat. 89 people found this recipe to be tasty and satisfying. This recipe from Foodnetwork requires sweet potatoes, unsalted butter, granulated sugar, and flour. With a spoonacular score of 37%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Cook the Book: Sweet Tea Lemon Chess Pie, Lemon Chess Pie with Coconut Oil Pie Crust, and Blackberry Lemon Chess Pie with Honey Jumbleberry Sauce. How I won the SF Food Wars – Pie or Die Competition.
Servings: 10
Preparation duration: 30 minutes
Cooking duration: 120 minutes
Ingredients:
1 tablespoon apple cider vinegar
1/2 cup buttermilk
2 tablespoons fine cornmeal
4 large eggs
1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1 1/4 cups granulated sugar
Finely grated zest and juice of 1 lemon (preferably Meyer lemon)
1/4 cup packed light brown sugar
1/2 teaspoon salt
2 medium sweet potatoes (about 1 pound)
6 tablespoons cold unsalted butter, cut into small pieces
6 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
4 tablespoons cold vegetable shortening
Equipment:
food processor
plastic wrap
aluminum foil
oven
microwave
whisk
bowl
Cooking instruction summary:
Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse until it is in pea-size pieces. Add the vinegar and 2 tablespoons ice water; pulse until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes. Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until lightly golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until golden all over, about 15 more minutes. Transfer to a rack and let cool completely. Meanwhile, make the filling: Prick the sweet potatoes all over with a fork. Microwave until tender, about 10 minutes. Let cool slightly, then peel the sweet potatoes and transfer to a mini food processor; puree until very smooth, about 1 minute. (You should have about 1 cup sweet potato puree.) Whisk the granulated sugar, brown sugar, cornmeal and salt in a medium bowl. Whisk the sweet potato puree, eggs, melted butter, buttermilk, lemon zest and juice and the vanilla in a large bowl; add the sugar mixture and whisk. Pour the filling into the cooled crust. Bake until the filling is set in the middle, 45 to 50 minutes. Transfer to a rack and let cool completely. Photograph by Con Poulos
Step by step:
1. Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine.
2. Add the shortening and pulse until the mixture looks like cornmeal.
3. Add the butter and pulse until it is in pea-size pieces.
4. Add the vinegar and 2 tablespoons ice water; pulse until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
5. Roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
6. Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans.
7. Bake until lightly golden around the edge, about 20 minutes.
8. Remove the foil and weights and continue baking until golden all over, about 15 more minutes.
9. Transfer to a rack and let cool completely.
10. Meanwhile, make the filling: Prick the sweet potatoes all over with a fork. Microwave until tender, about 10 minutes.
11. Let cool slightly, then peel the sweet potatoes and transfer to a mini food processor; puree until very smooth, about 1 minute. (You should have about 1 cup sweet potato puree.)
12. Whisk the granulated sugar, brown sugar, cornmeal and salt in a medium bowl.
13. Whisk the sweet potato puree, eggs, melted butter, buttermilk, lemon zest and juice and the vanilla in a large bowl; add the sugar mixture and whisk.
14. Pour the filling into the cooled crust.
15. Bake until the filling is set in the middle, 45 to 50 minutes.
16. Transfer to a rack and let cool completely.
17. Photograph by Con Poulos
Nutrition Information:
covered percent of daily need
