Sweet Potato Pie

For the Crust:

  • 4 Cups All-Purpose Flour
  • 3/4 lbs. Butter (3 sticks)
  • 8 TBSP Bacon Fat- (can just use all butter if bacon fat is unavailable)
  • 1.5 TSP Kosher Salt
  • 1/3 to 1/2 Cup Ice Water

Sweet Potato Filling:

  • 8 Sweet Potatoes baked, skinned, riced/ run through a food mill to remove fibers
  • 1 TBSP Fresh Lemon Juice
  • 1 TSP Allspice
  • 1/2 TSP Nutmeg
  • 1 TSP Cinnamon
  • 1/2 TSP Kosher Salt
  • 1 TBSP Real Maple Syrup


  • 1.5 Cups Whole Milk
  • 1.5 Cups Cream
  • 5 Eggs
  • 1 TBSP Real Maple Syrup

Method Of Prep:

1. Using a food processor or mixer with a paddle, (or the old fashioned way) cut cool butter and bacon fat into flour with salt. Do this until mixture becomes mealy and there are no more visible pieces of butter/ fat and flour that is not mixed together. Try to do this quickly so that the fat doesn’t melt.

2. If using a food processor; turn this mixture onto a flat surface and create an indentation in the middle (kind of like a volcano). Start to drip in the water and fold mixture together until it becomes a dough. Also do this quickly so as not to melt the fat. If your using a mixer with the paddle, this step can be done in the mixer. Knead for only maybe 15 seconds after it comes together, if even that long. If it is over-mixed, you will end up with a tough, rather than flaky crust.

3. Shape dough into two discs and refrigerate for about 1/2 hour before use.

4. Put milk and cream into a sauce pot and scald. Set on med-high heat and bring up to temp without letting it boil. A “skin” will form on the surface, remove from heat and let cool for 15 min.

5. With a blender, add eggs and then slowly temper in milk/ cream mixture while blending over med-high speed. Add syrup. Blend until new mixture becomes frothy.

6. In a large bowl, fold custard into sweet potato filling until uniform. Taste and adjust seasoning if needed.

7. Grease 9 inch pie plates with a little butter and roll out crusts to roughly 1/8 inch thick to fit pie plates. Place a piece of parchment paper into the pie shell and fill with dried beans or ceramic pie weights (if you have them). Bake at 350F until the crust starts to turn golden brown.

8. Remove from oven and remove the weights and parchment. Let cool before filling with the sweet potato mixture. Turn the oven down to 325F.

9. Fill the crusts with the sweet potato mixture and bake until the filling doesn’t jiggle when the pie plate is moved. This will be roughly an hour.

10. Remove pies from the oven and let cool completely before serving. Sprinkle some nutmeg across the surface. When served, the pies should be slightly chilled.