Sliced Sweet Potato Pie With Molasses Whipped Cream
Active Time: 1 hr
Stand Time: 4 hrs
Total Time: 6 hrs 30 mins
Servings: 8
Ingredients:
Crust:
Sweet Potato Filling:
3 lbs. sweet potatoes (about 6 medium-size sweet potatoes, about 2 in. in diameter)
1 1/4 cups granulated sugar
2 Tbsp. all-purpose flour
1/4 tsp. ground allspice
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 cup sorghum syrup or molasses or pure cane syrup, or honey
1/3 cup cold unsalted butter, chopped into small pieces
Egg Wash:
1 large egg
1 Tbsp. water
2 Tbsp. granulated sugar (optional)
Molasses Whipped Cream:
1 cup cold whipping cream or heavy cream
2 Tbsp. molasses (not blackstrap), pure cane syrup, or sorghum syrup
1/2 tsp. vanilla extract
Directions:
Unwrap chilled pie dough disks from Double-Crust Pie Pastry, and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle each disk with flour. Roll 1 disk into a 12-inch circle. Carefully fit the dough circle into a 9-inch deep-dish glass pie plate, leaving a 1 1/2-inch overhang. Refrigerate until ready to use. Roll the remaining disk into a 10-inch circle, and refrigerate until ready to use.
Place whole, unpeeled sweet potatoes in a large pot with water to cover by 2 inches. Bring to a rolling boil over high heat. Reduce the heat to medium, maintaining a gentle boil. Cook until sweet potatoes are just tender enough to be sliced, but not so tender that they fall apart, 25 to 35 minutes. (Remove any smaller sweet potatoes as they are done, allowing larger ones to cook until they reach the ideal texture.)
Stir together sugar, flour, allspice, ginger, nutmeg, and cloves in a small bowl.
Drain sweet potatoes and transfer to a platter to cool. Peel potatoes; trim and discard any fibers. Cut potatoes crosswise into 1/4-inch-thick rounds. (You will need about 4 cups to generously fill the piecrust.) Gently toss sweet potatoes with sugar-spice mixture.
Preheat oven to 350°F. Cover the bottom of the piecrust in a pie plate with a layer of Sweet Potato Filling; continue to layer to fill the piecrust. Add additional filling to the center, building it up a little higher than the outer edges. Sprinkle all remaining sugar-spice mixture in bowl over top of pie; drizzle with sorghum syrup, and dot with butter pieces.
Carefully place a 10-inch dough circle over the filling. Fold edges of bottom crust up and over edges of top crust, and press firmly to seal. Using the tines of a fork, press dough around the piecrust edge to make a decorative design. Using a sharp knife, cut 8 slits in the top piecrust for steam to escape.
Stir together egg and water in a small bowl. Using a pastry brush, brush egg mixture evenly over piecrust. Sprinkle sugar over the crust, if desired. Place the pie on a baking sheet.
Bake in preheated oven until crust is browned, filling is bubbly, and sweet potatoes are tender all the way through, about 1 hour.
Transfer pie to a wire rack, and cool to room temperature, about 4 hours.
Using chilled beaters and a large chilled bowl, beat cream with an electric mixer on high speed until thickened, 2 minutes. Add molasses, and beat until stiff peaks form, 2 minutes. Add vanilla extract; beat 1 minute. Cover and chill whipped cream until ready to serve. Serve Molasses Whipped Cream with the pie.
Recipe courtesy of Southern Living.com
