Sweet Potato Cream Cheese Pie Recipe
Ingredients
CRUST
- 2 cups all-purpose flour
- 1 cup cake flour
- ½ teaspoon salt
- 1/3 cup ice water
- 1 cup butter-flavored Crisco, frozen and cut into small pieces
- 1 large egg
- 1 teaspoon apple cider vinegar
FILLING - 1 cup baked sweet potato (peeled), packed
- 3 eggs, slightly beaten
- 6 oz. cream cheese, softened
- ½ cup brown sugar
- ½ cup sugar
- 1 teaspoon vanilla
- 1/4 cup butter, melted and cooled
Direction
- For the crust:
- In food processor, combine the flours and salt.
- Add the shortening pieces and pulse until dough resembles coarse crumbs.
- Set aside. In a small bowl, beat together the egg, vinegar, and water.
- Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together
- Do not over mix. Form dough into 2 discs, wrap in plastic, and chill for at least one hour overnight.
- Roll out one piece of pie crust into a 12-inch circle.
- Fit into a 9-inch deep-dish pie pan and flute edges.
- Reserve 2nd piece of dough for another time by freezing it.
- For the filling:
- Preheat oven to 350°F. Mash sweet potatoes.
- Add all the other ingredients to sweet potatoes and mix with mixer until smooth.
- Pour into pie shell.
- Bake for 20 to 30 minutes or until set.
- Remove from oven.
- Cool completely.
- Garnish with whipped cream.
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