Blue Ridge Country - November/December 2017 - 10
MILL CREEK STORIES
Grace's Sweet Potato Pie
For the crust:
Crust Me, I Know Pie
And while she loves them with ice cream
or other double-ups, there's one pie
that can stand on its own delicious
by Molly Dugger Brennan
The holidays are upon us and I couldn't
be happier. There's one reason I so
love this time of year. It's not the
decorations. It's not the festivities.
It's not even the presents or the parties. I love the holidays because it's the
one time of year you can count on there being multiple
desserts in the house.
There are homemade cookies and cakes, candies and
puddings. Then there's my favorite dessert, pie. I have a
completely self-indulgent reason for loving pie. It's the
only dessert where you can actually eat two desserts, pie
and ice cream, and no one criticizes you for being piggy.
What is it about Southerners and our pies? There's
Please use your favorite flaky pie crust recipe, enough to
make a single crust 9-inch pie. I double the recipe so I have
enough to repair or decorate my crust, and to have a disk of
pie dough in the freezer at the ready. You never know when
you'll need pie and having some pre-made crust makes it
that much quicker to get pie on a fork. Of course, you may
use a good store-bought pie dough. No one is judging you.
I'm not Martha Stewart. I'm not even Tony Stewart.
For the filling:
* 3 LARGE SWEET POTATOES, ROUGHLY 3
* 3 LARGE EGGS
* 1 CUP SUGAR
* 2 TABLESPOONS MOLASSES
* 1 TEASPOON LEMON EXTRACT
* ¼ TEASPOON SALT
* ½ TEASPOON GROUND NUTMEG
* ½ TEASPOON GROUND CINNAMON
* 1 STICK UNSALTED BUTTER, MELTED
* ½ CUP EVAPORATED MILK
Preheat oven to 350 degrees. Prepare pie crust, set in pie tin,
and chill. Boil potatoes until fork tender. Drain, let cool, then
peel and mash until lumps are gone. Use a fork to pull any
potato strings out of the mash. If you skip this step, you'll regret it later.
Add eggs, extract, sugar, molasses, salt and spices and beat
until well mixed. Add evaporated milk and melted butter
and beat until creamy. Pour into pie crust. Bake in center
of oven until middle of pie is set. It really shouldn't jiggle
much when shaken gently. This takes about 45 minutes. Do
not attempt to cut the pie until it has cooled down to room
temperature at least.