Rich and Flavorful Sweet Potato Pie

Ingredients

• 1/2 c. all-purpose flour
• 1/2 c. unsalted butter, cut into 1/2
• 1/4 tsp. kosher salt
• 1/2 tbsp. apple cider vinegar
• 4 tbsp. ice water (or more, if needed)

FOR THE FILLING: 1 15-oz. can sweet potato pie puree

• 1 14-oz. can sweetened condensed milk
• 3 large eggs, beaten
• 1 tbsp. vanilla extract
• 1 tsp. cinnamon
• 1 tsp. cinnamon
• 1 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 1/4 tsp. fine sea salt
• Mini marshmallows, for topping

Instructions

• Make crust: Place flour and butter into freezer for 30 minutes before starting crust process.
• In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
• Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).
• Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
• Preheat oven to 425 degrees. Lightly grease a 9”-x-1.5” pie dish with cooking spray.
• On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and make a scallop print around the edge with the tip of your spoon. Chill in the fridge for 30 minutes or freezer for 10 minutes.
• Line crust with parchment paper and fill with dried beans or pie weights. Blind bake 10 minutes, then remove parchment and weights. Reduce heat to 325 degrees F.
• Meanwhile, in a large bowl, whisk together sweet potato puree, condensed milk, eggs, vanilla, spices, and salt until smooth.
• Pour sweet potato mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 60-65 minutes. Cool in turned off oven with door propped open for 1 hour, then cool completely on a wire rack.
• Top with mini marshmallows. Broil or torch until golden.