This Easy Sweet Potato Pie is a classic Thanksgiving dessert you don't want to miss. It's so simple to make, and your guests will love it!
Course Dessert
Cuisine American
Keyword pie, sweet potatoes
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Cool 4 hourshours
Total Time 4 hourshours55 minutesminutes
Servings 12slices
Calories 239kcal
Equipment
Pie pan
Ingredients
Filling
40oz.canned yamsdrained and mashed
2eggs
1egg yolk
½cupheavy whipping cream
½cupgranulated sugar
⅓cupbuttersoftened - salted
2tbspcornstarch
1tspvanilla extract
1tsppumpkin pie spice
¼tspsalt
Pie Crust
1tbspbutter - softened
1refrigerated pie crustfor 8”/9” pans (or homemade)
Topping
Whipped cream and pumpkin pie spice, for garnish
Instructions
Preheat the oven to 400°f.
Filling
In a large bowl, combine the mashed yams, eggs, and heavy cream.
Add the sugar, butter (for the filling), cornstarch, vanilla, pumpkin pie spice, and salt. Mix with a stand mixer or hand mixer. You want the filling to be smooth and whipped slightly.
Crust
Add 1 tablespoon softened butter to the pie dish and spread it to coat the whole dish.
Roll the pie crust into the prepared dish and remove any air pockets from between the dish and crust.
Press the edge of the crust into a decorative shape or in the dish’s edge mold if applicable.
Bake
Bake the crust for 3 minutes.
Remove the crust and then add the prepared pie filling - smoothing out evenly and level with the dish.
Bake the pie for 12 minutes.
Reduce the heat to 335° and bake for an additional 30 minutes or until the center is set. The toothpick test should be clean.
Remove the pie and let cool on a wire rack for 3-4 hours. The pie needs to be cool. If you serve it before it cools, the shape of the pie will not be firm enough to sustain itself.
Top with whipped cream and a sprinkle of pumpkin spice. Nutmeg and be used to garnish too.