sweet potato buttermilk pie

Pie Crust Adapted from: The Pioneer Woman
Sweet Potato Buttermilk Pie Adapted from: Smitten Kitchen

It being the holiday season I asked myself why not bake a pie?? I made this for my family's Thanksgiving celebrations and it was certainly a hit.

You are first going to want to measure 3 cups of all-purpose flour into a bowl. Then unfortunately this is the only time you will ever hear me say that you have to use Crisco. I dont think I will ever ever ever ever ever use Crisco again for anything beside pie crust. It seriously makes the pie crust intensely flavorful and flaky. Why wouldn't you want that? I would say that you could probably substitute butter, but why? Especially when you can have pie crust the way pie crust was designed to be!!

So to your 3 cups of flour add 1 1/2 cup of Crisco (vegetable shortening).



Then you are "suppose" to use a pastry cutter, but I did not. I don't have one and don't feel a need to get one when I can use my digits (fingers) for a little extra bit to get the same effect. Use your fingers to cut the butter (whoops Crisco) into the flour until it resembles fine granules.



Then beat one egg and add it, 5 tbs of cold water as well, 1 tbs of white vinegar, 1 tsp of salt, then mix it up thoroughly. You don't have to whip it hard just enough so the ingredients are incorporated.



Then separate it out into thirds. I think next time I will just separate it in to halves so I have plenty for the crust and the top of the pie.



Then you will need to roll out your crust. Be sure to use your pie plate as a guide if you are looking to achieve a nice finger printed crust as you will see below. It should be about an inch on all side to give you enough extra crust to do that.



Then use your two index finger to pinch together a crust. It is A LOT EASIER than it looks. Just take your time and pinch one section at a time until you have gotten around to the other side. Baking a pie should be something you don't rush through. It is a science and a thing of beauty when it comes out right so take your time to stop and enjoy the process.



I decided to take on a Sweet Potato Buttermilk Pie this time. It sounded great and so not your average pumpkin pie. It was similar don't get me wrong, but a little different.

You start by steaming 2 large sweet potatoes in the microwave. I just put them in a microwaveable safe dish with a little water in the bottom and steamed them up in the mic., even though I was told to steam them over a pot of boiling water.



Then puree your sweet potatoes in a food processor. Measure out 1 1/4 cups of the puree and add to a separate clean bowl.

Add 4 tbs of unsalted butter, 2 tbs of lemon juice, 1/2 tsp of nutmeg, 1/2 tsp of cinnamon, and a 1/2 of a tsp of salt.



Then beat three eggs yolks and add a 1/2 cup of sugar beat it a little more until it is a creamy lemon-yellow color.



Then add the egg mixture to the sweet potato mixture and incorporate. Add in 1 cup of fat free buttermilk as well as 2 tbs of all-purpose flour and thoroughly mix.

Then with an electric hand blender whisk up the 3 egg whites that you hopefully have not thrown out!!! Whisk them until soft peaks have formed. Then fold them into the sweet potato filling for your pie. Take time with this as well as the lightest tough will only further help your pie become a light and fluffy wonder.



Then bake your pie at 375 degrees for about 35-40 minutes. Use a toothpick in the center when you think it looks done just to make sure. Let it cool completely and then serve it up with some cool whip or go for the real stuff and make your own whip cream !!



Enjoy and Happy Holidays !!!